It’s captivating to watch the waltz of bakers behind the glass as they create tomato-topped focaccias and too-pretty pastries. Cream-filled sfogliatelle (imagine a horn-shaped croissant) are great to ogle, but best when enjoyed with an espresso. While the dolce are tempting, it’s the shop’s breads that locals rave about. Loaves made from long-fermented sourdough are sold whole and turned into forearm-sized sandwiches. The prosciutto di parma with fior di latte and arugula on ciabatta can feed two, amply. This is a popular postwork spot for a glass of wine and a plate of charcuterie.