Robert Giardino sticks to one(ish) product and it works. His focaccia, made with a mix of “00” or “0” flour, Durum Wheat flour, and potatoes, likely rivals every at-home COVID-inspired recipe you’ve tried. You’ll just have to stop by his Fort Langley shop and see. There’s no fuss at La Focacceria. Giardino’s store is strictly retail, offering fresh focaccia options, Italian sweets (cannolis are the biggest hit) and a freezer full of frozen flatbreads with flavours of olive, garlic, roasted bell pepper, and onion. Often in the freezer rotation are pizza doughs, parbaked baguettes, and dinner rolls. And thanks to the exclusive use of Italian flour, Giardino’s products are safe for most gluten-intolerant people.  It’s a small but mighty operation. Nearly everything produced at the shop is made by hand, by Giardino. Somehow keeping up with a growing demand, Giardino puts the top quality of his products over social media…