At Casella&Polegato, a Italian Bakery based in Perth, we bake everything using traditional recipes —and we do so on principle! But that’s not all. We make our bread with 60% of our hancrafted MOTHER DOUGH and organic flour, except for the semolina that comes from Italy. We use the best possible ingredients, from local suppliers  and give it at least 24 hours rest before we bake it  in our steam oven.