Our Story

Online Ordering available via scarpello.app

Celebrating Tradition

On a cold winters evening in December 2010 the first fire was lit in our trusty Panyol bread oven. The following morning fresh sourdough bread was baked & our story begins. Fast forward ten years and our tiny bakery has grown up & spread it’s wings. We are now the proud owners of Scarpello Bakehouse & Pizzeria, a bakery and pizzeria in Derry/Londonderry. But our philosophy remains the same, “Product is King”.

Very much a family run bakery business Scarpello & Co (referred to fondly by many as Scarpello’s) is run by husband & wife team Kemal & Rachel Scarpello who met at university many moons ago.

Initially a wood fired sourdough bakery, the concept was Kemal’s idea. He had long been inspired to bake an honest loaf. The tradition of baking long fermented breads was something he had been brought up with and taught by his father at his family home back in North Wales. Which further cemented his ambition to open a thriving food business after completing his studies at Leiths School of Food & Wine, London.

The original bakery is in the grounds of Rachel’s family farm in North West Donegal and has helped inspire our ethos and offering from day one for homemade fresh & seasonal food.