The story
Maclon Focacce e Pane, tucked away on Via degli Artisti in Torino, is a bakery that draws locals and visitors alike for its baked goods. With a 4.4-star rating, the spot specializes in focaccia, bread, and pastries, operating with a no-frills, takeout-friendly approach that suits its street-food vibe. The menu includes both classic and filled focaccia options, alongside sweet treats like brioche and ventaglietti.
Reviewer Franchino Er Criminale gave the bakery a strong 8.5 to 9 out of 10, praising its “high-quality products”—particularly the brioche and ventaglietti—though he noted that “the focaccia was a bit dry.” His overall verdict was “excellent,” a sentiment that echoes the venue’s reputation for reliable, ingredient-driven baking in the heart of Turin.
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
Reviewers rave about the airy, buttery brioche, calling it the star of the menu. The overall vibe is one of rustic, heartfelt warmth, where simple breads steal the show.
“It's a very simple bakery brioche, very buttery, good leavening. I'm tearing it with my hand so that doesn't count, but it doesn't seem excessive. The butter is really assertive, good, there's a nice flaky layer, it's crumbly, and it's full of butter. This brioche is really, really good for breakfast.”
What creators say
1 creator has covered Maclon Focacce e Pane. Most active: Franchino Er Criminale
An excellent bakery with high-quality products, especially the brioche and ventaglietti, though the focaccia was a bit dry; overall a solid 8.5-9 out of 10.
Dishes mentioned
Focaccia
I expected better. It's good, but it's a dry focaccia — the dough doesn't melt in your mouth. After Forno Betlem in Milan, nothing else measures up for me with focacce. It's average, I would have preferred it less dry, softer, and oilier.
Focaccine al Pomodoro e Formaggio
These are softer than the focaccia, the dough melts more easily, they're well-cooked, well-oiled, and have a good flavour. This one with cheese, this one without — same dough, same baking. They're cooked well, really good.
Brioche
It's a very simple bakery brioche, very buttery, good leavening. I'm tearing it with my hand so that doesn't count, but it doesn't seem excessive. The butter is really assertive, good, there's a nice flaky layer, it's crumbly, and it's full of butter. This brioche is really, really good for breakfast.
Ventaglietti
I took them both to compare with Roman bakeries and to show you how beautiful they are — well-baked, strictly handmade, artisanal, and delicious. Better than 90% of bakeries where you often get terrible ventagli. Fresh puff pastry, just the right sweetness. Look how beautiful they are! Excellent.
