Born in the Bronx’s Little Italy in 1967, Terranova Bakery makes the Italian-style bread that became known locally as “Terranova Bread,” along with small-batch artisan pizza dough for wholesale customers. Founded by Sicilian immigrant Pietro “Peter” Terranova and later joined by his brother Gandolfo, the bakery remains a family business, with both founders’ sons joining in 2000. Its wholesale operation now serves customers across the New York region while its retail bakery remains on Arthur Avenue.
Sal & Jerry's BakerySal & Jerry’s Bakery began in January 1983, when cousins Sebastiano “Sal” Buzzetta and Rosolino “Jerry” Cracchiolo joined forces to bring Italian baking traditions to Bensonhurst, Brooklyn. More than 40 years later, the West Babylon bakery continues that tradition with handmade specialties made from fresh ingredients, serving both retail customers and wholesale buyers. Its prosciutto bread remains a signature favorite.BROOKLYN, NY
Cellone's Italian Bread CoSince two Italian immigrants built a basement brick oven in Pittsburgh, Cellone’s Italian Bread Co. has grown into a family-owned wholesale bakery making fresh breads and rolls for regional restaurants, grocery stores, and national thaw-and-serve distribution. Founded in 1911 and now in its fourth generation, the company still draws on Torino family recipes while operating from a 110,000-square-foot Crafton facility. Cellone’s is also credited with inventing and producing the Egg Bun, now a familiar American bakery staple.PITTSBURGH, PA
Monreale Bread CoFrom a Sicilian bakery tradition begun in Brooklyn in 1968, Monreale Bread Co. has grown into a Lindenhurst wholesale bakery making fresh Italian bread daily. Founded by Matteo DiFiore and expanded by his son Joseph after opening a Long Island retail bakery in 1996, the company combines hand-baking techniques with a modern stone-hearth facility. Its breads are made from scratch without mixes, preservatives, or freezing, while the bakery’s brick oven uses steam-tube technology to support its wholesale production.LINDENHURST, NY
Zeppieri & Sons Italian BakerySince Carmine Zeppieri opened its doors in 1968, Zeppieri & Sons Italian Bakery has baked Italian breads, pastries and celebration cakes in the Bronx. What began as a two-person shop making only bread grew into a family-run bakery now guided by Carmine Jr., with multiple generations of Zeppieris working alongside a team of 10 bakers. Its S-rolls and Pane di Casa remain part of a neighborhood tradition that customers say spans four generations.BRONX, NY