The new Fatto a Mano store/café at 1835 Post Road East.
Pierluigi Mazzella, the owner and award-winning baker. / Photo, Fatto a Mano/Instagram

By Robin Moyer Chung

WESTPORT — The “artisanal micro-bakery” Fatto a Mano offers instructions on its website for making sourdough starters. So if you want to measure, mix, refrigerate, drain, feed every three to five days so it won’t die, then try making your own loaf someday then, well, you can.

Or you can pick up a perfect specimen at Fatto a Mano’s charming new store/café on Post Road East (parking, not so charming. But worth the squeeze.)

Owner Pierluigi Mazzella — born, bred and baked bread on the island of Ischia, Italy — after years of research, education and cooking, in 2017 crossed the ocean. Five years later, he was awarded the 2022 Baker of the Year by the Connecticut Restaurant Association. 

Fresh breads and pastries are baked three minutes away from his store and delivered hot from the ovens before most of us are awake. 

Croissants, cakes and “all naturally leavened products: sourdough bread, focaccia, panettone and pastries.”

A sample of the Fatto a Mano sourdough breads, pizzetta, cannoli and focaccia.

Speaking of sourdough, the Fatto a Mano website lists the Top 10 Reasons why we should eat sourdough, such as, “The presence of prebiotics in sourdough is thought to make it easier to digest than many other breads and the presence of probiotic cultures have shown to increase vitamin and mineral absorption.” 

Who knew? Besides Mazzella.

As well, the new café serves upscale homemade bread spreads, bombolonis, grissini, salads, pizzas, fresh pasta, sandwiches, pastries, coffees, tea, Italian sodas and more. 

On Thursdays, Fatto a Mano pops up at the Westport Farmers Market across town at Gilbertie’s Herbs and Garden Center, 7 Sylvan Lane, selling pizzas, daily pastas, salads and baked goods. 

Dan Dionne, barista manager at the new Fatto a Mano café, and the interior of the new Post Road East shop.

For those determined to bake themselves, Fatto a Mano offers baking classes and consultations, and provides private dinners and catering for everyone else.

If the lovely loaves aren’t testament enough to the goodness of Fatto a Mano, his employees will attest to it. “I love working here,” smiles William as a fellow worker beams next to him. “There are great people here!” 

Fatto a Mano, 1835 Post Road East, is open 8 a.m.-3 p.m. Wednesdays through Sundays. Contact by phone at 203-816-7542 or email info@fattoamanobreads.com.

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Robin Moyer Chung is a freelance writer.

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