The history of the Concordia family's Bakery Adriatico di Bari began a century ago when Giovanni, great-grandfather of the current owner Giuseppe Concordia, set up the first family bakery workshop. Since then three generations have followed one another in a story for bread made of passion, noble work, research and selection of flours and natural yeasts to offer the public genuine products with an unmistakable taste, in the name of an increasingly healthy and natural diet. Each generation of the Concordia family is committed to offering customers a leading product: the great-grandfather, during the Second World War, introduced the processing of American-style breads such as sandwich bread; Giuseppe, great-grandson and current owner, has focused on the raw materials used once to churn out traditional Apulian delights. Today the Adriatic Bakery in Bari works to renew the dough exclusively with ancient grain flours, organic raw materials and natural yeasts, essential ingredients for the preparation of products with high nutritional value, healthy, genuine and without the addition of artificial yeasts, additives , preservatives, dyes or other foreign substances. Panificio Adriatico has a single emporium in Southern Italy, recently awarded by the Gambero Rosso guide, which stands out for its bread-making with high-level traditional flours.