The story
Tucked into the Vanchiglia neighborhood of Turin, Trigo Forno Contemporaneo has quietly become a destination for bread and pastry enthusiasts, earning a near-perfect 4.9-star rating on ReTubeIt. This contemporary bakery, located on Via Giulia di Barolo, is a neighborhood favorite known for its minimal, casual vibe and takeout-friendly service. The menu leans into modern Italian baking with a lineup that includes bapka, cardamom buns, cinnamon rolls, and a tartelletta with strawberries and basil.
In his review, creator Franchino Er Criminale calls Trigo a place that “produces excellent bread and pastries with top-level doughs and near-perfect baking,” though he notes that “some items like the brownie and banana bread fell short” and admits missing “having a piece of focaccia.” Still, his video highlights a long list of successes—from the bombolone al forno with vanilla cream and specialty coffee to the lemon cake glazed with poppy seeds and rose petals—making it clear that when Trigo hits, it hits hard.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 9 dish mentions say about the food
Reviewers rave about the Bapka, a standout dish that embodies the restaurant’s rustic yet refined soul. The overall vibe is warm, contemporary, and deeply satisfying.
“This is a braided brioche with PGI Tonda Gentile hazelnut. The baking is beautiful, the braid looks great. The outside is well-baked and the inside is also perfectly cooked — often with aggressive baking you get color outside but it's undercooked inside, but this one is cooked through and very good. You can taste the hazelnut, it's fragrant, good. A great dough.”
What creators say
1 creator has covered Trigo Forno Contemporaneo. Most active: Franchino Er Criminale
Trigo is a contemporary bakery in Vanchiglia, Turin, that produces excellent bread and pastries with top-level doughs and near-perfect baking, though I miss having a piece of focaccia and some items like the brownie and banana bread fell short.
Dishes mentioned
Bapka
This is a braided brioche with PGI Tonda Gentile hazelnut. The baking is beautiful, the braid looks great. The outside is well-baked and the inside is also perfectly cooked — often with aggressive baking you get color outside but it's undercooked inside, but this one is cooked through and very good. You can taste the hazelnut, it's fragrant, good. A great dough.
Cardamom Bun
This is a Swedish braid with cardamom and granulated sugar. The baking looks ideal again, slightly browned. The inside is well-cooked. The dough melts in your mouth — I noticed that already with the Bapka. The cardamom is just right, not too much. The sugar granules give it that pleasant touch. I've eaten tons of these in Sweden over 6 years, and this one has nothing to envy of the best ones I had in Northern Europe.
Cinnamon Roll
This is an atypical cinnamon roll — flaky, crunchy, with lots of cinnamon. We're used to tall, fluffy cinnamon rolls, but this is more like a swirl, quite hard on the outside. I love this kind of sugary, crunchy pastry. It's crunchy rather than soft and melty. The sugars caramelize inside giving it even more crunch. This doesn't resemble a classic cinnamon roll at all, but I'm surprised — I personally prefer eating something like this. There's a lot of cinnamon but it's balanced, the abundance of flavor doesn't bother me. In my personal opinion, this is better than a classic cinnamon roll.
Tartelletta con Fragole e Basilico
This is a tartlet with shortcrust pastry, custard, strawberries and basil. It looks beautiful. The shortcrust is hard, hard, crystallized — not sweet at all, a neutral pastry that leaves room for the cream, the strawberry and that touch of basil which works really well. It's a tart that's not very sweet and very well balanced. Chef Andrea Aprea would love this because the flavor balance is truly perfect and the pastry is really well made.
Brownie con Farina di Segale e Cioccolato Fondente
This brownie is made with rye flour and dark chocolate. It's very low, it crumbles too much. I can taste the salt crystals, I felt them. The flavor is good but the texture doesn't convince me — it crumbles too much, I prefer a denser consistency. This didn't impress me unlike the other things.
