Painn: Giovanni Bianco revolutionizes the art of breadmaking

Already at the helm of an eponymous bakery in Paris’s 16th arrondissement since 2018, Giovanni Bianco is now establishing himself on the Left Bank, in Saint-Germain-des-Prés, with Painn. In a bright, 40-sq.m space featuring sleek lines, masterfully designed by architectural firm RMGB, the creations are proudly displayed in their very own cocottes! Indeed, one morning, Giovanni had the idea to bake bread in a cocotte, a technique that offers a dual texture: a crust on top and a brioche-like consistency underneath. This innovative approach has given rise to a range of tantalizing flavors, from olive-infused focaccia to black truffle bread, not to mention the classic ‘pains au chocolat’ and other exquisite pastries. Giovanni will also sell his award-winning vanilla flan, which garnered a prize in a 2019 regional competition. As for his cocoa brioche adorned with a touch of gold leaf, it is sure to delight the taste buds of discerning gourmands!