The story
In the shadow of Parma’s university, Panetteria Chierici has quietly built a reputation as a bakery of extraordinary ambition. Franchino Er Criminale calls it “an incredible bakery right in front of the university,” awarding it a rare 10 out of 10 for its focaccia and desserts. He notes the team is all-female and describes the focaccia rossa as “more unique than rare—a patrimony to preserve,” doubling down with a 10+ rating.
Giuliacrossbow echoes the sentiment, praising the “extraordinary quality” of the focaccias and cakes, and declaring that the red focaccia alone “is worth the trip.” Her tasting notes emphasize balance: desserts like the Torta della Nonna and Pastiera Napoletana are “perfectly balanced and not overly sweet.” With a 4.7-star average and multiple creator endorsements, Panetteria Chierici has become a neighborhood favorite that feels destined for wider acclaim.
Synthesised by AI from every creator’s review. First reviewed 2024.
What diners say
Synthesized from 22 Google reviews · tap an aspect for the detail
Panetteria Chierici is a beloved Parma institution celebrated for its exceptional baked goods, especially the light and airy pizza and focaccia, and extraordinary cakes and pastries. The friendly, welcoming staff and high-quality ingredients consistently impress visitors, making it a must-visit destination. While a few diners note that prices can be on the higher side, the overwhelming consensus is that the quality justifies the cost.
Pizza and Focaccia
Diners rave about the pizza and focaccia, describing the dough as incredibly soft, light, and melt-in-the-mouth. The pizza rossa and focaccia with olives are particular highlights, praised for their flavor and texture.
Cakes and Pastries
The cakes and pastries are often described as out of this world, with the crostata, torta con ricotta e gocce di cioccolato, and shortbread biscuit with jam receiving special mention. Many consider the sweets to be the bakery's strongest offering.
Service and Atmosphere
The staff are consistently described as extremely kind, welcoming, and helpful, often going out of their way to provide recommendations and local tips. The atmosphere is warm and inviting, contributing to a pleasant experience.
Quality and Freshness
Customers emphasize the excellent quality of all products, from bread to savory items to desserts. The use of high-quality ingredients and careful preparation is evident in every bite.
Value
While most find the prices fair for the quality, a few reviewers consider them slightly elevated, particularly for certain items. However, the majority feel the products offer good value.
Most-loved dishes
AI summary of what 15 dish mentions say about the food
Reviewers rave about Panetteria Chierici’s airy, pillowy zeppola as the standout dish, praising the restaurant’s warm, rustic charm and soulful simplicity.
“This is the cake that drove Franchinello crazy. It has cocoa, amaretti soaked in rum, and a soft almond mixture on top. The rum aroma is almost imperceptible. This reminds me a bit of a sette sfoglia from Cerignola. Very Christmassy — I can see eating this on Christmas Eve, after the nuts. Incredible. The shortcrust part is perfect. Perfect. My God, how good they are.”
“This madrilena has cocoa, crumbled amaretti, all soaked in quality rum. Perfect baking, beautiful alcoholic section — you can taste the rum well, but not too much. There's an incredible amount of crumbled amaretti, so much good ingredient for a contained price. It's really good.”
What creators say
3 creators have covered Panetteria Chierici. Most active: Franchino Er Criminale, Giuliacrossbow
An incredible bakery right in front of the university, with amazing focaccia and desserts. I gave it a 10 out of 10.
Dishes mentioned
- Focaccia
Zeppola
This zeppola is small but very good. I don't know if they make the bignet themselves, but I think so because it's firm. The cream is perfect. I'd come back just for this.
Tortello Ripieno con le Visciole
This is a classic Parma dessert. The jam is not lab-made, it's good homemade jam. The pastry is cooked perfectly — crunchy on the outside, crumbly on top, soft underneath. The jam is just right, not too sweet. Crazy good.
Torta Madrilena
This is a shortcrust pastry with cocoa, amaretti soaked in rum, and a topping of sugar and almonds. The pastry is crunchy on top and soft underneath — just how I like it. I haven't eaten something this good in a long time. The cross-section speaks for itself. I'm happily stunned. Incredible.
- Franchino Er CriminaleLoved
Forni criminali doppietta di DIECI · @ 17:00
Panificio Chierici is a unique bakery run by an all-female team, with products like the focaccia rossa that are more unique than rare — a patrimony to preserve, and I confirm my 10+ out of 10.
Dishes mentioned
- Focaccia
Torta al Limone
This lemon tart has an incredible shortcrust pastry, perfect baking, a beautiful section. The cream releases a real lemon flavor, not lemon aromas. The pastry is crunchy and soft at the same time, perfect balance of sugar. You can feel crystals in the crust — it's crystallized, not all crunchy, with that crunchy crystal when you bite. It's high pastry disguised as a bakery, with bakery prices.
Madrilena
This madrilena has cocoa, crumbled amaretti, all soaked in quality rum. Perfect baking, beautiful alcoholic section — you can taste the rum well, but not too much. There's an incredible amount of crumbled amaretti, so much good ingredient for a contained price. It's really good.
An incredible bakery in Parma that makes focaccias and cakes of extraordinary quality, with a red focaccia that is worth the trip alone and desserts that are perfectly balanced and not overly sweet.
Dishes mentioned
- Focaccia
Pastiera Napoletana
Wow, what a smell! The candied fruit is homemade, beautifully fragrant, light — you don't get that chemical aftertaste you get from many pastiere. The shortcrust pastry is fantastic, spectacular. The side part is a bit crunchier. The baking is perfect. The taste is not cloying at all. Even the ricotta inside, cooked obviously. If I had to have my dad taste this — he loves pastiera — this would drive him crazy.
Torta della Nonna
This is a next-level version of the classic nonna cake. It has cream, chocolate, chocolate chips, and rum — my grandmother didn't drink anything! When someone says 'grandma's cake', you think of the classic lemon and pine nuts one. But here we're at the next level. Very light. The chocolate is very pleasant, well dosed, not too sweet. The inner cooked part is incredible too. Look how well the base is cooked. They all seem so perfect, like they're made on a large scale, like laboratory cakes. But then you eat them and they're amazing.
Torta Mille Gusti
This cake has plums, amaretti biscuits soaked in Alkermes liqueur. The girl working here told me that in the Parma tradition, this was the equivalent of the grandma's cake back in the day — basically drunk grandmas. What a bomb this is, a calorie bomb. Impossible. There's also dried fruit inside. Besides the crunchiness of the amaretti, this cake is a bit more acidic thanks to the plums. The top part is a whole layer of amaretto. The liqueur is very well balanced, much better than that damn zuppa inglese you eat.
Madrilena
This is the cake that drove Franchinello crazy. It has cocoa, amaretti soaked in rum, and a soft almond mixture on top. The rum aroma is almost imperceptible. This reminds me a bit of a sette sfoglia from Cerignola. Very Christmassy — I can see eating this on Christmas Eve, after the nuts. Incredible. The shortcrust part is perfect. Perfect. My God, how good they are.
