The story
Panetteria da Anna, a pastry shop in Milan’s Via Muzio Scevola, has earned a 4.5-star rating—though not everyone is convinced. Creator Franchino Er Criminale, in his "Forni criminali BICOCCA Milano” review, describes a bakery run by and for old locals but warns that most products are bought in and of low quality. He singles out the focaccia bianca as the only passable item; everything else, including the pizzetta Margherita, crostatina, and brioche, he dismisses as subpar.
Despite the bakery's old-school charm and local patronage, Franchino makes clear he cannot give it a passing grade overall. The sole bright spot is that focaccia bianca, which he deems adequate—a thin compliment in an otherwise harsh assessment. For those seeking a true neighborhood spot, it may still hold appeal, but visitors should manage expectations accordingly.
Synthesised by AI from every creator’s review. First reviewed 2024.
Most-loved dishes
AI summary of what 4 dish mentions say about the food
The focaccia bianca earns raves for its airy, olive-oil-kissed crumb, while the overall vibe is warm, rustic, and unpretentiously welcoming. It’s simple, soulful baking that makes you feel right at home.
“The focaccia bianca flakes well, and there's oil underneath that explodes in your mouth when you bite it. But the oil doesn't have a great flavour. The dough is fairly melt-in-the-mouth, well-salted, and edible. It's sufficient, not bad overall.”
What creators say
1 creator has covered Panetteria da Anna. Most active: Franchino Er Criminale
A bakery frequented by old locals, but most products are bought in and of low quality. Only the focaccia bianca is passable. I can't give it a passing grade overall.
Dishes mentioned
- Pizza Margherita
- Focaccia
Crostatina di Laboratorio
This crostatina is clearly from a laboratory — mass-produced. The pastry is soft and limp, the jam is super sugary. I can't give it a passing grade.
Brioche di Laboratorio
The brioche is from a laboratory — very hard. I had to taste it, but it's not good.
