Pasticceria Bombe is a bakery in San Lazzaro, Parma.
Editorially verified August 27, 2026 by Lewis Vaughan, TableJourney editor. Source.
Tip: The Farini branch covers the centre, but the Via Emilia Est mother shop holds the full cake cabinet and the calmer tables.
Address: Via Emilia Est 117, 43123 Parma
Pasticceria Battistini pipes cannoncini with cream and zabaione on Via Montebello, a Parma family counter the breakfast guides keep at the top.
Tip: The frollini biscuits travel well; the cannoncini do not, so eat those at the bar with the second coffee.
Worth the queue: Cannoncini alla crema e allo zabaione
Latteria 61 La Briosciaia laminates its mornings away on Borgo Tommasini in Parma, a small-batch brioche counter that sells out before lunch most days.
Tip: It is brioche or nothing: come before 11:00 and pair the pain au chocolat with Ombre Rosse's street for a proper centro morning.
Worth the queue: Pain au chocolat
Panificio Zaccarini has run its ovens at Vigatto on Parma's southern edge since 1953; ParmaToday ranks its Roman focaccia among the city's best bakes.
Tip: The focaccia romana comes in rotating versions; mid-morning is the safest window before the local lunch trade strips the counter.
Worth the queue: Focaccia alla romana
Panificio Castagnoli has baked Parma's daily bread for over sixty years across eight shops; the Strada Farini branch feeds the centre its pizza al taglio.
Tip: The Castagnoli Piu lounges at Largo Mercantini and Via Mistrali add tables and aperitivo if you want to sit with the bakes.
Worth the queue: Roman-style pizza al taglio
Panificio Alinovi bakes from Collecchio to central Parma, and its Via Carducci shop lands ParmaToday's top-three among the city's bread ovens.
Tip: This is the closest of the ranked bakeries to Via D'Azeglio, so it is the natural bread stop before an Oltretorrente picnic.
Worth the queue: Crusty pane comune from the daily ovens
Forneria Morini stacks thirty-five bread types on Strada Montanara in Parma, from pane comune to Altamura loaves, one of the city's widest daily bakes.
Tip: Next door to Trattoria Antichi Sapori's road out at Gaione, so pair the bread run with a countryside lunch booking.
Worth the queue: Pane di Altamura from the wood-led ovens
Pasticceria Battistini pipes cannoncini with cream and zabaione on Via Montebello, a Parma family counter the breakfast guides keep at the top.
Tip: The frollini biscuits travel well; the cannoncini do not, so eat those at the bar with the second coffee.
Worth the queue: Cannoncini alla crema e allo zabaione
