Prado Bakery

Prado Bakery Ceva se coace...

26/05/2026

A quick look at the heartbeat of PRADO. From the quiet discipline by the ovens to the morning energy at the counter, this is our team doing what they do best.
Whether we’re shaping dough behind the scenes or pouring your favorite coffee out front, every detail is handled by hands that care about the craft.

🎬

23/05/2026

Come and pick your favorite from the lovely selection of pastries that and Oana create every day🌸

On Saturday, May 30th, we are gathering around the table at PRADO for an intimate edition of the Bakers Meet Up, complet...
21/05/2026

On Saturday, May 30th, we are gathering around the table at PRADO for an intimate edition of the Bakers Meet Up, completely dedicated to the craft, culture, and depth of Tartine-style bread.
This isn’t a rigid class—it’s an open dialogue for professional bakers, passionate home fermentation fans, and curious food lovers. Hosted by Claudio Perrando and Cristina Barb, the evening will take us straight from the oven to the sensory experience:
•Live practical demonstration & technical insights
•Guided tasting of different Tartine bread expressions
•Curated food and wine pairings
•A relaxed, open Q&A about fermentation, flavor, and identity
Whether you want to fine-tune your technique or simply appreciate the philosophy behind an iconic loaf, there is a seat at the table for you.
🎟️ Limited spots available. Grab your tickets via the link in our bio and join the conversation.

19/05/2026

Watch the PRADO crew build the perfect Pain Suisse. It’s all about the details: a layer of our signature high-hydration pastry dough, a rich blanket of vanilla pastry cream, and a generous scatter of dark chocolate chips.
Then comes the cut—crisp, clean, and showcasing those beautiful, laminated layers that will shatter perfectly in the oven.

17/05/2026

Your bakery has the best community.
The early mornings, the 120% hydration doughs, and the endless hours by the ovens—this is why we do it. Every “mulțumim” at the counter, every shared coffee, and every regular face that walks through our door makes the PRADO kitchen feel like home.
Claudio, Cristina, and the whole crew want to say a massive thank you to Cluj for bringing the best energy to our space every single day. We don’t just bake bread; we build a family.
Slide into the comments and tell us: what’s your go-to PRADO order when you stop by?

The secret to the “shatter” and the “cloud” is simple: we aren’t afraid of water. At PRADO, almost all of our products—f...
14/05/2026

The secret to the “shatter” and the “cloud” is simple: we aren’t afraid of water.
At PRADO, almost all of our products—from the daily loaves to our signature pastries—are crafted with over 85% hydration.
While standard baking usually stops far earlier, we push the limits of the dough to create that light, airy interior and the crisp, glass-like crust you’ve come to expect from us. It’s a technical challenge that requires patience and mastery, but the result is a bread that is easier to digest and impossible to forget.
Come taste the difference that hydration makes at PRADO.

11/05/2026

Cut a baguette with us.

10/05/2026

The art of handmade

09/05/2026

A lot of coffee, a lot of flour, and a team that actually loves what they do. Claudio and Cristina lead the way, but these are the faces that bring the magic to the table every morning.

07/05/2026

Sometimes, you have to look back to realize how far you’ve come.
While filming, Cristina shared a memory that caught her by surprise: the image of her younger self, standing at her grandmother’s side in the local market, selling sarațele to the people. It was her first lesson in hospitality, in community, and in the “Language of Love” that defines PRADO today.
In that moment, she realized that the work hasn’t changed—only the scale has. From a small market stall with her grandma to a boutique bakery with Claudio, she is still “selling” joy, still connecting with people, and still carrying on a legacy of warmth.
The heart of a grandmother’s kitchen, evolved.

Swipe for a glimpse into the PRADO process. It’s a rhythmic dance of high hydration, temperature control, and intuition....
06/05/2026

Swipe for a glimpse into the PRADO process. It’s a rhythmic dance of high hydration, temperature control, and intuition. Claudio doesn’t just bake bread; he builds it.
The secrets behind these “buche” (holes) and the perfect lamination are finally being shared. Claudio’s book is officially on the way!

Address

Strada Bistriței 77
Cluj-Napoca
400430

Opening Hours

Monday 08:00 - 18:00
Tuesday 08:00 - 18:00
Wednesday 08:00 - 18:00
Thursday 08:00 - 18:00
Friday 08:00 - 18:00
Saturday 08:00 - 14:00

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