Eva Galimberti’s daily bread
A bread that supports and often steals the spotlight
There’s something real and almost magical about making bread with your own hands: mixing, waiting, baking, and then breaking it open. At Cactus Milano, this ritual has a name: Eva Galimberti, the pastry chef leading the Pastry Lab, where technique meets a clean, contemporary sensibility every single day.
Whole wheat and rye, full flavor with a green soul
Her bread starts with a dough made from whole wheat flour and rye: two ingredients that bring depth, aroma, and a more “honest” character than standard loaves. It’s a choice that leans into wellbeing without being punishing: a bread that fills the bite, stays aromatic, and gives you that satisfying sense of substance that improves the whole day.
Crisp crust, soft crumb, the scent of home
The result is exactly what you want when bread is done right: crisp on the outside, soft on the inside, with a lively crumb and a crust that truly crackles. It’s a scent that speaks of home, care, and patience, turning even the simplest moment, like breaking off a piece and sharing it at the table, into something special.
Come try it at Cactus Milano
At Cactus Milano, Eva’s bread isn’t “just on the side”: it’s part of the experience. It works with everything, supports flavors without covering them, and completes the table with an authentic, modern touch. It’s the kind of detail that brings you back, because when bread is like this, you don’t forget it.
