Since 1934

Bakers for Five Generations

Uncle Luca, born in 1934, used to deliver bread by bicycle to the prisoners of Camp 65. He baked it in a small oven where, in those years, homemade bread was cooked. Wheat was considered a great treasure and was transported by carters to be milled in the city's numerous mills. In those days, every family had its own grain storage which they would take to the mill for grinding, approximately every two months.

2019

Apulian excellence

Many things have changed: today the company boasts a long tradition in the production and export of artisanal baked goods. Our business focuses on creating excellent products from Puglia's gastronomic heritage: focaccias, biscuits, taralli, and the famous Altamura PDO bread. Fragrant and flavourful, the core ingredient is re-milled durum wheat semolina from the Alta Murgia barese, mixed with natural sourdough, warm water, and salt.

2021

Authentic tradition

Despite this evolution, we have maintained our roots: the bread recipe has remained the same, as has the traditional "a squanète" shape, which we still use to prepare traditional Altamura dishes such as ciallédde and u puène quétte. This is because we lovingly carry on our family tradition: Di Gesù: Bakers for five generations.

2023

A new experience by Di Gesù

With the opening of Di Gesù Bakery, the tradition of the oven meets a new way of experiencing baked goods. Alongside the historic bakery business, a space dedicated to tasting and conviviality is born, where bread, focaccia, pastries, and Apulian specialties become the protagonists of a contemporary gastronomic experience. A place designed to enhance artisanal quality and bring the authentic flavors of the Altamura tradition to the table in a new form.