The story
Tucked away on Via Lago di Nemi, Forno Baker draws mixed reviews from creator Franchino Er Criminale. In his “Forni criminali MILANO FINE” video, he praises the savoury side—calling the sfoglia pizzetta a standout and giving the focaccia a thumbs-up. However, he finds the pasticciotto and tortino di mele disappointing, saying they seem “from another place entirely.” This suggests the bakery is best approached as a savoury-first destination.
Yet Franchino’s earlier “Forni criminali BARONA” review paints a harsher picture, dismissing the savoury items as poorly made and the pastries as industrial, with a rating no higher than 4.5. The discrepancy may reflect inconsistency or differing expectations. For now, the 4.4-star bakery remains a no-frills, hole-in-the-wall spot where the reliable move is to grab a pizzetta and leave the dolci behind.
Synthesised by AI from every creator’s review. First reviewed 2024.
Most-loved dishes
AI summary of what 8 dish mentions say about the food
At Forno Baker, the focaccia earns unanimous praise for its airy crumb and salty, olive oil-crusted edge. The overall vibe is of rustic, soul-warming simplicity that feels both indulgent and honest.
“Mmm, it flakes well, it's not bad. It's a bit bland, not very flavourful, but the dough is good. It'll be full of holes, but it does its job. I'd give it a 7. Definitely another level — a 7+ even, yeah.”
What creators say
2 creators have covered Forno Baker. Most active: Franchino Er Criminale
A hidden-gem bakery with excellent savoury items — the sfoglia pizzetta is a standout — but the sweets are disappointing and seem from another place.
Dishes mentioned
Focaccia
Mmm, it flakes well, it's not bad. It's a bit bland, not very flavourful, but the dough is good. It'll be full of holes, but it does its job. I'd give it a 7. Definitely another level — a 7+ even, yeah.
Pizzetta Sfoglia con Mozzarella
Ah, it's greasy, really greasy — this one's chemical. Listen, listen to the crunch, greasy and greasy, freshly made. Mmm, and this is an 8. Ah, we ate it all. Good.
Pasticciotto
This one really no. This seems old to me, it looks old. Damn, we were going so well, why did I have to mess with the pasticciotto?
Tortino di Mele
This one has a nice look, beautifully artisanal, well baked. But it's a bit undercooked inside, and then... wow, the apple didn't even cut it into pieces. What is this? There's even the hard inner part with the core. It's incredible — they seem like two different places. I rate it badly, badly. What can I say, as Giulia said, they seem like two different places. So 7.5-8 for the savoury, then goodbye.
- Franchino Er CriminaleSkipped
Forni criminali BARONA Milano · @ 1:44
A disappointing bakery, overrated by young people who go there at night to get high. The savory items are poorly made, the pastries are industrial. A 4.5 at best.
Dishes mentioned
Lingua con Funghi
This 'lingua' with mushrooms from a jar — I have no words. It's undercooked, you can see it, it's biscuit-like, undercooked. You eat this, not me or the people who follow this channel who know how to eat.
- Focaccia
Cornetto alla Crema
This croissant — or brioche, whatever you call it — is clearly a lab product. The cream is only deposited at the bottom, completely empty on top. It's like eating at an Autogrill. I'm still eating it, what the hell am I eating? It's an Autogrill-level croissant.
