Tempe-based Venezia Bakery is a family-owned commercial bakery making artisan breads and other baked goods from scratch daily for restaurants and wholesale customers. Established in the early 2000s, the bakery was purchased by Chuck and Penny Shanley in 2008, with Chi Abeyta joining the team in 2013. Venezia also provides co-packing built around customers’ proprietary recipes and holds FDA certification for that process.
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Marchiano's BakeryA female-owned, family-run Philadelphia bakery, Marchiano’s began in 1982 when Frank and Kathy Marchiano turned Nunziata’s basement recipes into a Manayunk institution. Now carried on by their daughters, the business still follows its old-fashioned methods and a specialty-bread recipe passed down through four generations. Its USDA-inspected wholesale operation extends that family tradition to retailers beyond its own shops.PHILADELPHIA, PA
Mancini's BakerySince Italian immigrant James Mancini began baking in 1926, Mancini’s Bakery has made Pittsburgh bread, including its trademark hand-twisted Signature Twist. Still family-owned and operated, the McKees Rocks bakery uses many of the same old-world techniques while baking around the clock and producing more than 10,000 loaves a day with a team of 48 Pittsburghers. The bakery also runs a retail shop in the Strip District and supplies local retailers and restaurants.MC KEES ROCKS, PA
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
Terranova BakeryBorn 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.BRONX, NY