Signorelli, review: This Italian forno is on fine form

There’s little to doubt around the freshness of Signorelli’s fare when you can see flour-flecked bakers elbow deep in dough in the next room.

This Italian bakery is at the heart of East Village’s newfound suburban café culture (read: prams everywhere), and puts an emphasis its produce. Bread is Signorelli’s star bake and what they put on top of it makes it a favourite foodie pitstop.

Brunch is slight on the portion size, but high-quality ingredients matched with sourdough means you can’t lose – and getting one of its Florentine style focaccias, topped with egg and spinach, is never a bad decision.

At Signorelli, order anything with Italian sausage – either with scrambled eggs for breakfast or stuffed inside one of their paysan rolls with goat’s cheese, rucola and black pepper.

Sweet treats litter the delectable (and ever-changing) counter at Signorelli, with low-sugar options sneaking their way on – keep your eye out for a marvellously moist fruit-filled yoghurt cake.