Fermentation Driven Gastro Bakery (Soul Crumbs)
Soul Crumbs was my first independent venture and one of the earliest fermentation-focused concepts in Naples. Opened in 2017, this gastrobakery combined naturally leavened sourdough baking with seasonal, fermentation-driven cuisine. As co-founder and head chef, I curated a rotating menu centered around house-made cured fish, pickled and wild ferments—all paired with natural wines. We were among the first in the city to blur the lines between bakery, restaurant, and lab, introducing a casual but deeply experimental approach to food. The project gained recognition in publications like Gambero Rosso and Cook_inc., and served as a launchpad for my ongoing research into ingredient transformation and modern Italian food culture.
Tell Me about your project
Interested in working together or just want to ask a question? Whether it’s menu development, consulting, or simply exploring a project idea, book a free discovery call or send me a message, I’d love to hear from you. The service you need is not on the list? Fill out the form with your information and we’ll be in touch shortly.