Coming this fall
Leoni's Focaccia is moving to the Roosevelt Arts District! That's right folks, Leoni's Focaccia is moving to The Blocks, a new adaptive reuse project inside the Flowers building at 5th Street and Roosevelt.
Expect a more amplified version of the Scottsdale sandwich shop which will feature a menu that sails smoothly into the late hours of the night with all your Italian salumeria favorites.
The expanded offerings will include a variety of salumi boards, rotating flavors of house made gelato, meat & cheese deli, beer and wine to go, daily pasta specials and Chef Danielle's signature Italian pastries including her gold medal winning cannoli. The same delicious sandwiches and the focaccia bread that generated rave reviews will now be available in the nationally recognized Roosevelt Arts District.
We're getting the place ready for a fall opening. In the meantime, come see us at The Breadfruit & Rum Bar. Lots more to come so stay tuned!
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 allowed to rest and ferment over night. At the break of dawn we fire up our Stone Hearth 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 and keep the bread moist.
We're baking bread all day long so your focaccia is never held for more than 60 min. No need for preservatives or conditioners. The result is a focaccia that is as delicious as Fornax, the Roman Goddess of the Oven, intended.