The Capocaccia concept is of venues conceived to last, adapt and keep up with changing tastes in an always personalized way. The aim is to determine and maintain, through a regular oversight process, an architectural line, a specific identity and a recognizable Capocaccia brand name around the world. In its quest for the exquisite, the Capocaccia method requires a meticulous selection of the finest fresh food products from the best regional producers. The result: a relationship of trust, irreproachable quality and expert know-how, all of which you can experience from the restaurant menu. The Geneva bakery, on the site of a former delicatessen, has become the cornerstone of the Capocaccia experience. Making its own homemade products, the bakery also participates in developing Capocaccia restaurants around the world by putting its expertise at their disposal. Selecting the flour, adjusting the Capocaccia formula for large climate variations, and detailing instructions for kneading the dough that makes the famous Capocaccia bread is an art that cannot be improvised! The outcome is that, like all the other Capocaccia products, the same perfect cappuccino can be tasted in both Geneva and Jakarta. The milk in each region has been selected so as to obtain the correct Capocaccia flavour!