The story
At Bread Lab Tone e Tone in Milan’s Città Studi neighborhood, a Georgian bakery reinterprets its native breads and pastries with a sleek, design-forward spirit. The space feels both intentional and welcoming—a rare, instantly shareable spot that has earned a loyal following and a solid 4.1-star rating for offering something distinctly non-Italian. YouTube creator Franchino Er Criminale praised the products as “superior quality,” noting that “they know how to make their stuff.”
Standouts from his visit include the savory, potato-studded Focaccia Georgiana con Patate, a light and airy Ciambellone con Albume d'Uovo e Scorze di Limone, and Girella pastries filled with frangipane cream. Each dish reflects the bakery’s confident mastery of its craft.
Synthesised by AI from every creator’s review. First reviewed 2023.
Most-loved dishes
AI summary of what 4 dish mentions say about the food
Bread Lab’s Girella con frangipane earns rapturous praise, with its nutty, buttery layers stealing the show. The overall vibe is one of cozy, artisanal warmth that makes every bite feel like a comforting discovery.
“Same as the other one — excellent cooking, well made. They know their craft.”
What creators say
1 creator has covered Bread Lab Tone e Tone. Most active: Franchino Er Criminale
A Georgian bakery with a modern, design-oriented vibe. The products are of superior quality, very different from Italian tradition but excellent. They know how to make their stuff.
Dishes mentioned
Focaccia Georgiana con Patate
This is not our focaccia, not our pizza. It's a different product, very oily, leaning more towards bread. But it's very, very good. Obviously if you go in and say 'I'll take a piece of focaccia' — no, it's not a focaccia, it's evident. This one has potatoes, it's beautiful. The seasoning is really good. They know how to make their stuff.
Ciambellone con Albume d'Uovo e Scorze di Limone
This is a leavened cake made with egg white, flour, and sugar. It's a beautiful ring cake, much lighter because it's made with egg white — it's whipped like a cloud. The consistency in the mouth is amazing, and there's an aftertaste of egg white and lemon zest. The lemon doesn't attack, you feel it just right. Very good.
Girella con Crema Frangipane
Look at the cooking — it's spatial! This is a leavened brioche, well made, well seasoned. I don't know what to tell you, they're good, they know how to make things. The stuff speaks for itself.
Girella con Frangipane
Same as the other one — excellent cooking, well made. They know their craft.
