Sometimes passions arrive silently, almost by chance. Others explode suddenly, transforming the course of an entire life. This is what happened to Adamo Faraon, who grew up in the hills of Cison di Valmarino, who discovered his vocation in bread.
When Adam fell in love with bread
Cison di Valmarino is a small village in the Treviso area where time seems to pass more slowly. It has the typical postcard charm: stone houses, narrow and picturesque alleys, and a landscape kissed by water that smells of nature and tradition. It is here that Adamo Faraon opened Madamodorè, his bakery.
«My passion was born a bit by chance. My wife and I have always been passionate about cooking, but we had never ventured into the world of leavened products. To tell the truth, she started to put her hands in the dough, then one day I happened to prepare the bread for the week and from there something started: I felt the irrepressible desire to improve myself more and more and experiment. The passion was probably already inside me, it just needed a gesture that would make it explode."
Passions, when they arrive, ask for space and time.
In 2020, as the world stopped, Adam found both. The lockdown has become an opportunity to be seized, a laboratory, a daily obsession. At that moment Adam understood that bread was not just an interest, but a direction.
«I enrolled in a baking academy in Padua. I still worked in the company: during the day in the office, in the evenings and on Saturdays studying. Then the internships, in two different bakeries, to really understand the trade. At that time I got up at two in the morning to go and make bread. In the meantime, the family was growing: our twins were born. Opening my bakery was the culmination of this journey, and the support of my family was essential to do so."
In the photo, Laurels Apron aprons customized for Madamodorè
Good, nourishing bread
«Mine is a simple bread, made with a few ingredients, chosen from the best. We use sourdough, we do a lot of research on the topic of flours and we like to get to know the companies we work with well, which, obviously, must share values with us. Bread is made by people, behind which there is enormous work that begins in the fields, with agriculture, and continues here, when we give life back to the flour by creating our bread products."
Bread is a food and a daily ritual, the one Adamo prepares is large in size and also keeps very well, therefore, his loyal customers know that with a loaf they can put bread on the table for a few days. But the counter boasts various temptations, including puff pastries, pizzas, focaccias, biscuits and, obviously, holiday leavened products.
Now, for breakfast or a break, you can also enjoy a good filter coffee.
«We are on the road that leads to the square, in front of the stream. In front of our entrance there is a romantic wall, where it is nice to approach or sit with a croissant and a good coffee in hand."
The “del Borgo” project
On Thursdays and Sundays the Borgo bread is baked.
«We prepare it with "our" flour, whose supply chain we control right from the choice of the seed, collaborating with local farmers. In addition to the ancient San Pastore variety, which dates back to the early 1900s, we sow an evolutionary mixture, that is, a set of old varieties recovered in the Belluno area. At each harvest, a part is kept to be reseeded: this allows the wheat to strengthen itself, to develop a growing symbiosis with the soil and to absorb its terroir. This variety perfectly reflects the idea of a project that wants to enhance the territory, making our agricultural landscape more varied and creating a lively collaboration between farmers, artisans and inhabitants."
Cison di Valmarino has long been at the center of the "Borgo Vivo" regeneration project, which aims to restore economic and social energy to the area.
To taste Madamodorè bread
Madamodorè is located in Cison di Valmarino in via San Vito 7. It is open in the mornings from Wednesday to Friday (8.30 - 13.00) and in the afternoons (17.00 - 19.00). On Saturdays and Sundays it is only open in the morning.
Production follows a calendar, which in turn follows seasonality, drawing from the freshest products.
Sprouts is the new column dedicated to the stories of those like us who have decided to put our heart and soul into planning a dream. Every month here you can read a new story.
