The bread you take home today started its journey two days ago.
At Bottega 26 in Nha Trang, we make our bread and focaccia with Italian flour and give the dough 48 hours to rise before baking it fresh each day. There’s plenty happening during that wait. But when you tear off the first piece, you don’t need a technical explanation.
You just need to decide what goes with it.
A loaf with plans of its own
A good pagnotta rarely stays whole for long.
The first slice might need nothing more than olive oil. A few more become sandwiches. Then someone puts cheese on the table, and suddenly everyone is cutting “just one more piece.”
Our 600g pagnotta is made for those everyday moments: breakfast toast, a proper sandwich, or bread passed around the dinner table.
Our 600g wholegrain pagnotta brings a fuller grain flavour to the same routine. Try it with eggs in the morning, cheese at lunch, or toasted the next day.
And if there’s sauce left on your plate, you know what to do. In Italy, using bread to collect that last delicious mouthful has a name: fare la scarpetta. It’s a very good reason to keep a slice until the end.
Focaccia: the piece you eat before you get home
You buy focaccia to go with lunch. Then you break off a corner on the way home. Then another.
Some foods make patience difficult.
At Bottega 26, you can choose plain focaccia, tomato focaccia or onion focaccia.
Plain focaccia leaves room for whatever you’re craving. Split it for a sandwich, serve it beside a deli selection, or enjoy it just as it is.
Tomato focaccia brings little bursts of flavour in every bite. Put it beside some mozzarella and you’re already well on your way to lunch.
Onion focaccia has that savoury aroma that makes you look inside the bag again. It’s a lovely companion to cheese—and perfectly happy being eaten on its own.
There’s no complicated serving ritual. Break, share, enjoy.
Forty-eight hours before the first bite
“Baked fresh every day” describes what happens at the oven. The work begins much earlier.
Our 48-hour rise gives the dough time to develop flavour and structure. Italian flour, time and daily baking are the foundations of our bread and focaccia.
It’s a rhythm we plan around, so you can simply drop in and choose what looks good.
A little crunch, from north to south
Bread has its place at the table. So do the little things everyone keeps reaching for while they talk.
In northern Italy, particularly Turin, grissini are a familiar sight: long, crisp breadsticks that are as good beside a cheese plate as they are wrapped in a thin slice of prosciutto.
Travel south, especially to Puglia, and taralli take their turn. These crunchy rings are made for nibbling, sharing and discovering that the bowl is somehow empty.
Different shapes, different traditions, the same pleasure: something simple to put in the middle of the table.
You’ll find both at Bottega 26.
Bring a little Bottega home
Stop by for a loaf, choose a focaccia, and take a look at the deli counter while you’re here. A little cheese, a few slices of your favourite cold cut, and fresh bread can turn an ordinary lunch into something worth sitting down for.
Find us at 26 Tô Hiến Thành, Nha Trang.
Italian flour. A 48-hour rise. Bread and focaccia baked fresh every day.