Gran Forno makes almost 800 ciabatta loaves of varying sizes every day. The company is owned by Leone Padula, who had been a partner at Gran Forno for 18 of its 23 years. They have introduced artisan breads to our community and won “best baking awards” every year since they have been in business.
Production begins at 4 a.m. with the first items going into the oven by 6:30 a.m. Bread production for the following day begins at 3 p.m.
“We strive to serve the best quality products in a friendly and welcoming atmosphere, offering delicious baked goods with wonderful customer service. Whatever you are in the mood for, we can serve you to satisfy your taste buds. Gran Forno Las Olas have taken the finest quality ingredients and created truly inspired recipes, ensuring a menu that keeps you coming back for more.”
Focaccine dolce, topped with fresh berries and fruits for breakfast and tomato, basil, potatoes or onions for lunch, is one of the bakery’s signature items.