Antica Latteria Bera is a bakery in Centro Storico, Turin.
Editorially verified May 27, 2026 by Elliot Marsh, TableJourney editor. Source.
Guided tour · 3 hours
Embark on a Turin Aperitivo Guided Food Tour and savor Nebbiolo, cured meats, beers, filled potatoes, cocktail or Vermouth, while discovering the city’s rich culinary ...
Guided tour · 3h 30m
Embark on a Turin Gourmet Guided Food Tour and savor local wine, handmade pasta, mix of traditional starters, chocolates and gelato, while discovering the city’s rich ...
3 hours
Learn to make pasta and tiramisu in local homes with this hands-on cooking class. Discover, cook, and experience the most iconic Italian dishes. Enjoy an aperitivo and...
Address: Via San Tommaso 13, 10122 Torino, Turin
Perino Vesco on Via Cavour in Turin is Andrea Perino's sourdough bakery and panettone laboratory. Open production, organic flours, two-day proved panettone.
Worth the queueTraditional sourdough panettone
Stratta on Piazza San Carlo in Turin has confected since 1836, supplier to the Royal House. Marron glace from the basement lab, jellies, hazelnut pralines.
Worth the queueMarron glace candied chestnuts
Baratti & Milano on Piazza Castello in Turin has baked confectionery since 1858 (Galleria Subalpina since 1875). Art nouveau, gianduiotti, cremini, Barattina.
Worth the queueBarattina sweet, gianduiotti, cremini
Perino Vesco on Via Cavour in Turin is Andrea Perino's sourdough bakery and panettone laboratory. Open production, organic flours, two-day proved panettone.
Worth the queueTraditional sourdough panettone
Pfatisch on Via Sacchi in Turin has baked since 1915, in its Pietro Fenoglio Liberty rooms since 1921. Suppliers to the Royal House, Pavese was a regular.
Worth the queueBonet, marron glace, gianduiotti
Stratta on Piazza San Carlo in Turin has confected since 1836, supplier to the Royal House. Marron glace from the basement lab, jellies, hazelnut pralines.
Worth the queueMarron glace candied chestnuts
Baratti & Milano on Piazza Castello in Turin has baked confectionery since 1858 (Galleria Subalpina since 1875). Art nouveau, gianduiotti, cremini, Barattina.
Worth the queueBarattina sweet, gianduiotti, cremini
Guido Gobino's flagship workshop in Vanchiglia is the contemporary gianduiotto reference. The small Tourinot, salted cremino, cafe view on workshop.
Worth the queueTourinot (mini gianduiotto), salted cremino
Caffe Platti's patisserie counter in Turin has baked since 1875. Bicerin and pasta di mandorle behind the Liberty windows; one of the Locali Storici.
Worth the queueBicerin and house pasta di mandorle
