Our story

We are bakers first.

Casa Ravello — the house of Ravello (rah-VEL-lo), named for a hillside town above the sea where gardens meet ovens.

The first Casa Ravello loaf was baked in a wood-fired oven in a borrowed kitchen, by two friends who wanted bread that tasted of wheat. It sold out in forty minutes. We took that as instruction.

Today Casa Ravello bakes in two small shops with one philosophy: long fermentation, carefully milled flour, and food made fresh through the day. We bake pastries at 6:30 and loaves at 7:10. When they are gone, they are gone — and then we bake again tomorrow.

“Bread is better broken. We just make sure it’s worth breaking.”Marisol & Teo · Founders (sample names)

We are a young bakery, and we’ll say so. The heritage here is the craft: the deck oven, the levain, the hands. We borrow from the bakers of Campania and Provence, and we try to give something back to our own neighborhood.

Fig. V — the levain, day 1,412 (sample)

Three rules

What we will not compromise

Stone-ground grain

Flour milled from regional wheat on stone, so the bran and germ stay in the loaf.

A 24-hour ferment

We let time do the flavor. No shortcuts, no improvers, no dough conditioners.

III

Nothing extra

If your grandmother wouldn’t recognise it in the pantry, it isn’t in the bread.

Ingredients

Flour, water, salt, patience

Fig. VI — wheat

Fig. VII — water

Fig. VIII — sea salt

Fig. IX — patience

Timeline

Roman-numeral years

Sample history for the demo — edit to match the real bakery.

MMXXIV
First loaf
A borrowed oven, two friends, forty minutes to sell out.
MMXXV
Hill Street opens
Deck oven installed; the communal table under the arch.
MMXXVI
Market Row & the Hearth Club
A second counter, a stamp card, and Friday bakes.

Come and see the oven.

The door is open from six. There is a bench outside, and the loaves are usually warm.

Find us Order ahead