Behind the counter works an all-female team of seven professionals who share the same philosophy: fast service, availability, and a smile always ready to welcome customers.
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At Le Logge, the taste of the territory blends with modernity: from breakfast to the aperitif, the true revolution of the venue lies in its gastronomic offering, designed for those seeking a quick break, an original brunch, or a refined aperitif, without ever sacrificing quality
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In the morning for a quick coffee. In the afternoon for a gelato. In the evening for a pizza. Always with that sense of familiarity that isn’t built through marketing alone, but over time.
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Alongside the great classics of Florentine tradition, such as Torta della Nonna and Fedora, the pastry shop has gradually introduced more contemporary products, following international trends in the sector. Leavened goods like Pain Suisse and other modern creations are now an integral part of the offering, demonstrating the ability to evolve without losing identity.
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Their strengths? Undoubtedly retail and serving, accompanied by the inevitable motto “Eat, drink and take away!”
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The choice of raw materials is therefore crucial: everything is prepared using high-quality butter, selected for its workability during lamination, cold-working for shortcrust pastry, and controlled blast chilling to preserve shape and structure. Margarine and cheaper blends are avoided.
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Starting with a recipe from ancient Rome, they prepare the dough using a mix of wheat, rice and soy flours, a large amount of water natural salt from Sicily and sourdough in place of yeast. After a long and rigorous process and many hours of leavening, with around 72 hours in refrigerated containers they get a mixture with a hydration over 80% that, once baked, produces a high degree of crunchiness and at the same time of softness, but above all is very digestible and healthy.
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