Cibrario: the Turin bakery where time slows down

«Breakfast is a pleasure to be savoured slowly, enjoyed with calm and unhurried ease. This is precisely Cibrario’s aim: encouraging guests to reclaim the gift of time.»

In 2019, Jacopo Pistone, born in 1987, set out to honour the Italian traditions of freshness, craftsmanship, and artistry in breadmaking by opening Cibrario, his bakery and patisserie in Turin.

With a hospitality school diploma and years of front-of-house experience, Jacopo revived a dormant bakery, bringing back to the city the values of artisanal skill, professionalism, and locally sourced ingredients.

Though he began as founder and director, his passion led him to study, train, and eventually become head baker and pastry chef. Today, he leads a team of 15 professionals who know that every detail matters.

The result is a carefully curated selection of baked goods that, in just a few years, has made Cibrario a destination for those seeking to rediscover authentic handmade breads and pastries. Turin’s bakery scene is enjoying new vibrancy, driven by young and enterprising talents like Pistone, who has found in this historic street of the Piedmont capital both his ideal setting and his true form of expression. At Cibrario, continuous training, innovation, and traditional baking methods shape the work, offering guests a transcendent experience from the moment they step inside, welcomed by the warm aroma of freshly baked goods.

CibrarioBakery@ChiaraSchiaratura

Cibrario’s approach has not gone unnoticed. The Pani e Panettieri d’Italia guide by Gambero Rosso awarded the bakery a prestigious “Due Pani” (two loaves) rating, recognising its excellence in artisanal bread-making and highlighting the quality, innovation, tradition, and passion that define it.

This accolade affirms that, in Italy, craftsmanship remains an art worth preserving, and in the case of baking and pastry, worth serving. Breakfast here is not merely a meal but an invitation to slow down and savour. In keeping with Pistone’s vision, the croissants and morning pastries lift Cibrario beyond the idea of a simple bakery, transforming it into a refined experience of flavour.

Variety is another hallmark, seen in a creative, ever-changing selection of viennoiserie and fifteen different breads made from nine distinct flours.

The same care extends to the aperitivo selection, featuring regional charcuterie and cheeses, Agrimontana preserves, freshly baked breads and focaccias, and small sweet surprises from the patisserie. Pistone’s vision has ensured his bakery can welcome and delight guests at any time of day. This is what sets it apart: Cibrario is truly the local bakery that welcomes and brings pleasure from morning to night.

«Where flour meets imagination and coffee works its magic», that is the Cibrario philosophy.