The story
Stevens, a bar and bakery on Via Carlo Farini, has earned a solid 4.3-star reputation in Milan. Franchino Er Criminale, in his *Forni criminali zona FARINI Milano* review, calls it a good bakery overall, praising its excellent sfoglia fans and decent pastries. His primary critique is the poorly filled calzone, which lets the experience down.
Among the standout dishes are the Ventagli di Sfoglia, the Pan di Stella, and the Lingua con Pomodorini, all earning his approval. However, the Calzone con Pomodoro e Mozzarella fails to live up to the rest. For fans of laminated pastry, Stevens is a neighborhood favorite worth visiting—just skip the calzone.
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
Stevens' Pan di stella earns unanimous praise, a decadent standout. The overall vibe is warmly indulgent, promising simple, soulful satisfaction.
“A South American sweet, named after its star shape, made with coconut milk instead of water. It's good, nothing bad. I spent €2.50.”
What creators say
1 creator has covered Stevens. Most active: Franchino Er Criminale
A good bakery with excellent sfoglia fans and decent pastries, let down only by the poorly filled calzone.
Dishes mentioned
Lingua con Pomodorini
The lingua is good — nice, light dough, well made. The cherry tomato on top is a bit underripe and acidic, but the pastry itself is solid.
Calzone con Pomodoro e Mozzarella
Inside it's almost empty — just a spoonful of filling. The mozzarella is cold and hard, it clashes with everything. The dough is good and well baked, but they ruin it by skimping on the filling.
Ventagli di Sfoglia
These sfoglia fans are very well baked, almost perfect. The Milanese South Americans teach us Romans how to make them — in Rome you have to search with a flashlight. I'd give them an 8.5.
Pan di Stella
A South American sweet, named after its star shape, made with coconut milk instead of water. It's good, nothing bad. I spent €2.50.
