La Panetteria

The Philosophy

La Panetteria is an artisan bakery and café in Tbilisi – built on the belief that real food requires real ingredients, and that craft cannot be shortcut.

Every producer we work with has spent over a century refining their trade. Molino Pasini has been milling flour in Mantua since 1928 — their blends are the foundation of everything we bake. Olearia San Giorgio presses olive oil in Calabria the way it has always been done. Andolfo grows San Marzano tomatoes in the volcanic soil of Campania, where no other tomato tastes quite the same. And Caffè Vergnano, founded in 1882, is the house that gave espresso crema to the world — served here on Gaggia machines, as it should be.

We chose Tbilisi because the city has an appetite for things made properly. Lisi Lake is where people come to slow down — and that felt right. A place where bread baked that morning, coffee pulled with care, and a table in the sun are enough.

This is not a concept. It is simply how we believe food should be made.

Made With