You will find Riviera and Paolo’s Artisan Bakery at the Adelaide Showground Farmers Market every Sunday at Site #15 & 16

Produce: Organic Sourdough and Continental Breads and Rolls, Pizza Dough     

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The Riviera tradition of fine baking dates back to Italy in the early 1960s when Luciano Triglau first learned the craft of baking.

Luciano moved to Adelaide in 1968 and 30 years later the Riviera Bakery in Torrensville is now managed by Stuart Phillips, who is married to Luciano’s daughter Natasha.

Luciano and his family enjoy the tradition of baking quality continental bread fresh every day.

Some of these delectable breads include Vienna, kibbled rye, Milanese and continental round loaves, ciabatta, baguettes, herb focaccia, filone (combines traditional white and rye sourdoughs), vollkorn (a strongly flavoured German bread), four seed, lepinija rolls (includes wholemeal), and bambino or crusty dinner rolls.

Organic crusty continental loaves, Turkish bread and crusty cobb loaf are also available.

In addition, Natasha and her brother Paul Triglau run Paolo's Artisan Bakery, with equally enticing breads also distributed by Riviera Bakery.

Paolo's Artisan Bakery’s handcrafted, natural sourdough products use only 100% organic flour.

The sourdough range includes white, grain, olive & rosemary, wholewheat and rye loaves and rolls. Then there is the scrumptious fruit loaf, green wheat freekeh loaf, baguettes and pain de campange.

Paul's artisan baking skills were recognised last year when he competed at SIGEP, a Gelato, Pastry and Bakery trade show, as part of the Australian team.

Held in Rimini, Italy each year it is one of the world's most prestigious artisan baking competitions.

The Australian team came 3rd overall (bronze) from an international field of 10 teams.

Riviera Bakery and Paolo’s Artisan Bakery are both about quality, good health and delicious eating. Bon appetit!