Fatto a Mano is an artisanal Italian micro bakery founded by baker Pierluigi Mazzella. Born on the island of Ischia in Italy, Pierluigi grew up surrounded by fresh, local ingredients and the traditions of Mediterranean food. After years working in Italian pizzerias, restaurants, and bakeries, he brought his craft to the United States with a vision of offering breads and pastries made the traditional way.

At Fatto a Mano, everything is made by hand using natural levain, with no preservatives or stabilizers. The bakery specializes in naturally leavened sourdough loaves, focaccia, panettone, rustic Italian pastries, and breads made with thoughtfully sourced regional grains. Every item reflects time-honored techniques and a deep respect for the craft of baking.

Fatto a Mano has earned a loyal following for products that offer depth of flavor, artisan character, and the warmth of old-world methods brought to modern tables. Whether found at the bakery in Westport, Connecticut, or at regional markets, each loaf and pastry invites customers to experience the elegance and care of true handmade Italian baking.