Maria's Traditional Bakery

In 1943, during the height of World War II, my great-grandmother Nonna Elena opened a small bakery in what was then a struggling neighborhood of Urbino. With nothing but a wood-fired oven and her grandmother's recipes, she began what would become an 80-year legacy.

The bakery started as more than just a business—it was a lifeline for the community. During the war, Nonna Elena would often bake bread for families who couldn't afford it, accepting payment in vegetables from their gardens or simply a promise to pay when times got better.

My grandmother Francesca took over in the 1960s, adding traditional focaccia and expanding the morning offerings. She was the one who started the tradition of teaching neighborhood children how to knead dough—a practice we continue today.

When my mother Rosa joined in the 1980s, she brought innovation while respecting tradition. She introduced organic flours and began sourcing ingredients from local farms. The relationships she built with farmers continue to supply our bakery today.

Now, as the fourth generation, I'm faced with the challenge of keeping traditions alive while meeting modern expectations. We've added gluten-free options and started delivering to elderly customers who can no longer make the walk to our shop.

But some things never change: every morning at 4 AM, I light the same wood-fired oven that Nonna Elena used. The recipes are the same, written in her careful handwriting on cards yellowed with age. And every evening, as I close the shop, I can still smell the lingering aroma that has defined our corner of Urbino for eight decades.