Coming this fall
Leoni's Focaccia is coming to downtown Phoenix... Somewhere! We'll send word as soon as we find a home.
Expect a more amplified version of our old sandwich shop, which will feature a menu that sails smoothly into the late hours with all your Italian favorites.
The expanded offerings will include a variety of salumi boards, rotating flavors of house made gelato, cured Italian meats & the funkiest cheese we can find, daily pasta specials plus beer and wine to go. Chef Danielle's signature Italian pastries, and her gold medal winning cannoli to boot. The same delicious sandwiches and the focaccia bread that generated rave reviews will now be available somewhere in your neighborhood.
Stay tuned! In the meantime, come see us at The Breadfruit & Rum Bar.
A GREAT SANDWICH BEGINS WITH GREAT BREAD
We start with the highest quality blend of 00 and semolina flour imported from Italy. Our dough is made with a starter yeast and barley malt, then ferments overnight. At the break of dawn, we fire up our stone oven and our baker goes to work. A top-notch first cold press extra virgin olive oil is used to baste the focaccia as soon as it's out of the oven to lock in flavor.
We're baking bread all day long so your focaccia is never held for more than an hour. No need for preservatives or conditioners. The result is a focaccia that is as delicious as Fornax, the Roman Goddess of the Oven, intended.