Hi, I’m Carla.

Rocaccia started the way most great ideas do: at 3 a.m. on a Friday night when I should have been sleeping.

I’ve been making focaccia for family gatherings for years, and every time I brought a loaf to the table, I heard the same thing, “You need to sell this.” Eventually, I decided they might be onto something.

Food has always been a big part of my life. I grew up surrounded by it, with my mom, Nonna and Zie always cooking, feeding people and bringing everyone together around the table. What makes this all feel a little more full circle is something I only recently learned: before immigrating, my Nonno made bread in Italy. There was something pretty special about discovering that connection after I had already fallen in love with making it myself. Maybe bread was always in the family after all.

Rocaccia is my own extension of that. Something made slowly, meant to be shared, and almost impossible to stop eating *humble brag*.

The name comes from my last name.
Rocca + focaccia = Rocaccia. A little bit of me baked into every loaf.

My focaccia is handmade in small batches using a long fermentation for that light, airy texture and signature bubbles. Alongside Rocaccia’s core, I love playing with unique and seasonal flavours that keep things fresh, fun and unexpected.

Rocaccia is about taking something simple and making it special. Real ingredients, plenty of patience, palates worth getting excited about, and bread that deserves a spot in the middle of the table. Small batch, big flavour, made to be shared and enjoyed with the people you love.

And yes, it’s always worth the carbs.