La Fornaia operates from a specially-designed, modern bakery in Park Royal, London.
We use hand-crafting and hand-finishing methods to ensure each bread has an artisan feel, combining them, where suitable, with equipment that incorporates state-of-the-art technology.
Our bakers train over many months to learn their art - a unique process which involves a combination of cutting, stretching, shaping, filling, folding and topping our breads by hand.
We believe no other artisan bakery can offer the same balance of large-scale production and hand-crafting expertise.
Our products contain no artificial enhancers or improvers and most are given a long fermentation time, using only small amounts of yeast to enhance the flavour and texture of the finished bread.
We use the best Canadian wheat flour, which has a high level of protein, to give a better product.
All of our Italian breads are stone-baked in huge stone ovens for better texture and an authentic taste.
We have recently invested in a state-of-the-art garlic room, for exclusive use in making La Fornaia's garlic bread range, which includes garlic ciabatta, ciabatta rolls and flatbreads.
We take as much pride in our workforce as in our quality products. Our aim is to remain the 'Employer of Choice' in our area.
Excellent training and development opportunities are offered to all, including multi-skilling bakery tasks, NVQ Food Manufacturing Levels 1+2 and English as a Second Language (ESOL) for staff with few or no English language skills
A monthly 'Works Council', an annual staff attitude survey and a reward based suggestion scheme all ensure that staff are able to express their views and comments on any subject to make La Fornaia an even better company to work for.
