La Finestra grew from the meeting of two different worlds. Baba’s background is rooted in food, from pastry at Pasticceria Sissi in Milan to professional kitchens in France. Gabriel, an architect raised in Milan and based in Zürich, comes from the world of architecture, design and concepts.

What started as a shared idea became La Finestra: our way of bringing the Italian culture we grew up around into Zürich — through food, places and the people around them.

At the heart of La Finestra is our production beneath the Löwenbräu silos. Here we develop and produce Italian sweet and savoury food every day, from pastries and baked goods to fresh dishes, desserts and beverages. Through our B2B, we supply cafés, bars, restaurants, hotels and offices across Zürich, while seasonal pop-ups bring La Finestra directly into the city.

Our Supper Club is another side of the project: an intimate format where we explore Italy one city and region at a time, through its recipes, ingredients and traditions.

Across everything we do, the approach stays the same: tradition, not nostalgia. We stay true to Italian recipes, techniques and flavours while bringing them into a contemporary context. Good ingredients, in-house production and no unnecessary shortcuts.

We produce according to demand and work closely with our partners to reduce overproduction and food waste, keeping production local, distances short and our products fresh.

La Finestra is not simply a bakery, restaurant or bar. It is a growing collection of food, places and experiences built around our interpretation of everyday Italian culture in contemporary Zürich.