The story
Tucked away on Via Digione in Milan’s Washington district, Pane e Dolci has earned an ardent fan in local creator Franchino Er Criminale. In a recent review, he called it an “exceptional bakery” and declared the rosetta “legendary”—a bread he hadn’t tasted in 25 years. He also praised the excellent focaccia and good pastries, calling the spot a “real gem” for neighborhood baking.
Franchino specifically highlighted the Michetta (Rosetta), Focaccina Semplice, Panzerotto, Tortino alle Mele, and Crostatina as standouts. With a casual, neighborhood-favorite vibe and a modest 3.2-star rating, Pane e Dolci delivers straightforward, high-quality traditional Italian bakery fare without fuss—the kind of place that earns loyalty one legendary rosetta at a time.
Synthesised by AI from every creator’s review. First reviewed 2023.
Most-loved dishes
AI summary of what 5 dish mentions say about the food
The Crostatina earns raves for its buttery, jam-filled perfection, while the overall vibe is one of rustic, heartfelt simplicity that feels like a warm Italian embrace.
“Obviously homemade, you can see the craftsmanship — the pastry is all crooked, the centre piece was made with a leftover piece. The jam is decent, not the fake sugary stuff. The pastry is very good, well-cooked.”
What creators say
1 creator has covered Pane e Dolci. Most active: Franchino Er Criminale
An exceptional bakery in the Washington district with a legendary rosetta that I haven't had in 25 years, excellent focaccia, and good pastries — a real gem.
Dishes mentioned
Michetta (Rosetta)
I haven't eaten a rosetta like this in 25 years. It's light as it should be, cavernous, well-baked. How many of you used to take off the button as kids and just eat the button? It's good, damn it's good. A 9 or 9.5 — a real lady of a rosetta.
Focaccina Semplice
I took two of these simple ones, well-baked, with coarse salt on top. It's a bit hard because it's slightly undercooked, but it's excellent. Very good, oily, with oil and salt, well-seasoned, well-baked, a nice dough. Damn, this focaccia is good. I'd give it a 9 minus.
Panzerotto
This panzerotto is good too. The dough is well-cooked, I would have put a bit more filling, and if I have to find a flaw, the tomato inside is a bit acidic. But the dough is good, the cooking is good.
Tortino alle Mele
I took an apple tart, they had it with apple in a cartoccio, big chunks of apple. The pastry might be a bit undercooked underneath, but it's good. The jam is decent, not the fake sugary stuff. The pastry is very good, well-cooked.
Crostatina
Obviously homemade, you can see the craftsmanship — the pastry is all crooked, the centre piece was made with a leftover piece. The jam is decent, not the fake sugary stuff. The pastry is very good, well-cooked.
