In 2014, Chef Chuck began his journey with a traditional Italian biga – a starter made from just flour and water. This biga, lovingly referred to as "madre," is the heart of our restaurant. It’s used daily to make our signature Garda rolls that accompany soup and elevate our grilled cheese sandwiches. You’ll also find it in our delicious Ciabatta and Pullman bread, which form the base of many of our sandwiches. Our homemade bread is even turned into croutons for our salads. Learn more about the significance of biga in Italian cuisine  here. 

Using this well-aged biga, our dedicated staff at Subito starts baking at 5 AM every day to bring you the freshest bread in Indianapolis.

In addition to the bread that we bake each day, we also bake a variety of items including cornbread muffins, biscuits, cookies, and other seasonal treats.

When Chef Chuck moved to Indianapolis, he couldn't find any bread to his liking, so he decided to bake his own. With guidance from library books, he taught himself the art of breadmaking. Now, he and his team share delicious creations with the downtown Indianapolis lunch crowd.