The story
Tucked into Piazza Santa Giulia in Torino, La Briciola is a bakery that has caught the eye of local food critic Franchino Er Criminale. In his video "Forni criminali VANCHIGLIA Torino," he gives the spot a solid 7.5 out of 10, calling it "a good bakery" with clear strengths and one notable weakness.
Franchino praises the excellent puff pastry items and decent sweets, pointing specifically to the Focaccina Pomodoro e Mozzarella, Rustico con Wurstel, Brioche, and Veneziana con Crema Pasticcera as dishes he tried. However, he notes that the focaccia dough itself "needs improvement." For those seeking well-executed, flaky pastries and filled bakes in a no-frills setting, La Briciola delivers—just skip the plain focaccia.
Synthesised by AI from every creator’s review. First reviewed 2023.
Most-loved dishes
AI summary of what 5 dish mentions say about the food
Reviewers rave about La Briciola’s brioche, calling it pillowy and buttery perfection. The overall vibe is warm, rustic comfort with every bite feeling like a loving embrace.
“Well-leavened, well-baked, if there's butter we enjoy it. He makes it himself, doesn't buy it — always good products. No comparison with Rome's cornetti, which we rarely make well anymore. This is good.”
What creators say
1 creator has covered La Briciola. Most active: Franchino Er Criminale
A good bakery with excellent puff pastry items and decent sweets, but the focaccia dough needs improvement; overall a solid 7.5 out of 10.
Dishes mentioned
Focaccia
You can choose how well-cooked you want it — I chose this one, a bit more cooked, centre piece. Service is top. It's well-cooked, oily — you can see the oil seeping through — but the dough is a bit hard, could be better.
Focaccina Pomodoro e Mozzarella
This one isn't bad, but it's slightly underbaked. The flavour is very good, but you have to chew the dough a bit too much.
Rustico con Wurstel
It's well-cooked, the leavening seems very good, there's a beautiful flaky pastry. This is another level — it's delicious, incredible. It feels like two different hands made it compared to the focacce. This is 8, 8.5 out of 10, especially warm.
Brioche
Well-leavened, well-baked, if there's butter we enjoy it. He makes it himself, doesn't buy it — always good products. No comparison with Rome's cornetti, which we rarely make well anymore. This is good.
Veneziana con Crema Pasticcera
The dough is good, but it's not a real veneziana. They add a strip of cream on top, but it's empty inside. They offered to fill it with whatever I want — interesting for a late-night snack. The dough is good, but if they made the focaccia dough soft and oily, this would be an 8.5 bakery.
