Forno Brisa San Felice

Pasquale Polito and Davide Sarti, who met studying at the University of Gastronomic Sciences in Pollenzo, opened Forno Brisa as a bakery in 2015, with Enrico Cirilli later pushing the team to treat coffee with the same rigor they already brought to bread. In 2020 that push became Brisa Coffee Roasters, a dedicated micro roastery in the Bolognina district sourcing directly from farms in Peru and Honduras.

The San Felice room applies a cross contamination blending philosophy borrowed straight from their sourdough fermentation work, treating house blends as their own craft rather than an afterthought to single origins. Espresso and cappuccino run alongside the bakery's ancient grain sourdough breads and pastries, with a midday break on Wednesdays between the morning and evening service.