The story
Maclon Focacce e Pane, tucked away on Via degli Artisti in Torino, is a bakery that draws locals and visitors alike for its baked goods. With a 4.4-star rating, the spot specializes in focaccia, bread, and pastries, operating with a no-frills, takeout-friendly approach that suits its street-food vibe. The menu includes both classic and filled focaccia options, alongside sweet treats like brioche and ventaglietti.
Reviewer Franchino Er Criminale gave the bakery a strong 8.5 to 9 out of 10, praising its “high-quality products”—particularly the brioche and ventaglietti—though he noted that “the focaccia was a bit dry.” His overall verdict was “excellent,” a sentiment that echoes the venue’s reputation for reliable, ingredient-driven baking in the heart of Turin.
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
Maclon Focacce e Pane earns raves for its airy, golden brioche, which emerges as the undisputed star. The overall vibe is one of rustic, heartfelt simplicity, where each bite feels like a warm embrace from an Italian nonna.
“It's a very simple bakery brioche, very buttery, good leavening. I'm tearing it with my hand so that doesn't count, but it doesn't seem excessive. The butter is really assertive, good, there's a nice flaky layer, it's crumbly, and it's full of butter. This brioche is really, really good for breakfast.”
What creators say
1 creator has covered Maclon Focacce e Pane. Most active: Franchino Er Criminale
An excellent bakery with high-quality products, especially the brioche and ventaglietti, though the focaccia was a bit dry; overall a solid 8.5-9 out of 10.
Dishes mentioned
Focaccia
I expected better. It's good, but it's a dry focaccia — the dough doesn't melt in your mouth. After Forno Betlem in Milan, nothing else measures up for me with focacce. It's average, I would have preferred it less dry, softer, and oilier.
Focaccine al Pomodoro e Formaggio
These are softer than the focaccia, the dough melts more easily, they're well-cooked, well-oiled, and have a good flavour. This one with cheese, this one without — same dough, same baking. They're cooked well, really good.
Brioche
It's a very simple bakery brioche, very buttery, good leavening. I'm tearing it with my hand so that doesn't count, but it doesn't seem excessive. The butter is really assertive, good, there's a nice flaky layer, it's crumbly, and it's full of butter. This brioche is really, really good for breakfast.
Ventaglietti
I took them both to compare with Roman bakeries and to show you how beautiful they are — well-baked, strictly handmade, artisanal, and delicious. Better than 90% of bakeries where you often get terrible ventagli. Fresh puff pastry, just the right sweetness. Look how beautiful they are! Excellent.
