Matt spent 14 years learning the craft in his father's wholesale bakery before opening Pane di Matteo in 2014. Every loaf, every pastry. Made here, by hand, before the rest of Highton wakes up.
No shortcuts. No preservatives. Sells out by late morning. We make what we make, and that's the point.
Our story →Sourdough, ciabatta, baguettes, focaccia, rye, spelt.
Croissants, cannoli, Nutella lobsters, biscotti.
Italian beans. Full espresso menu. Alternative milks.
Focaccia with toppings, baguettes, panini.
Until sold out. Come early.