La focacceria

by Augusto Oriani

We all know how important bread-making products are, born millennia of years ago. Who does not remember in the morning, passing in front of a bakery, the smell of freshly baked bread? It announced good morning with the authentic character of things of the past: healthy and able to provide energy, because for many it was, and is an essential food.

These Italian traditions can be found at La Focacceria, located in the heart of Fort Langley, a very beautiful town. La Focacceria offers an authentic Italian bakery experience. Giving priority to genuine ingredients directly from Italy, where the customer is a guest, and where his palate will always be delighted by these products.

Robert Giardino was born in 1962 in Toronto to Italian parents, the father originally from Abruzzo on the Adriatic coast, while the mother was born in Toronto to parents who came from the province of Cosenza in Calabria.

Robert being a lover of culinary art in 1982 went to Stresa on Lake Maggiore to attend the Culinary School.

Back in Canada, he found colleagues from the school, and so he began to work in the restaurant business.

I asked Robert what prompted him to open “La Focacceria”, his idea was to have a place to make panini and sandwiches using Tuscan and Ligurian Focaccia, naturally homemade, the inspiration came from seeing “L ‘Antico Vinaio in Florence “.

Having found the place in Fort Langly, in 2019 he opened “La Focacceria” with the collaboration of Eta Lucattini, naturally with a background in the production of focaccia, he began his new adventure. Certainly, the products used are of great importance, which is why he uses Italian materials.

Robert confessed to me that since they opened the clientele has increased a lot, due to the quality of the product and the authenticity of the type of products. Many customers have travelled to Italy, recognize the Italian authenticity in our products. Others come because we pay great attention to people who have food intolerances, here they can find vegan and gluten-free products, but the secret of this great success is because Robert is very careful in listening to his customers.

For the future there will be an expansion of the range of their products and this will eventually lead to a new and increasingly modern production laboratory.

Thanking Robert for his availability, I recommend this focaccia which is truly delicious.