About the bakery.
Angelo started the bakery in 1994, but before that worked in bakeries since he was a teenager in Sicily and Toronto.
Francesco, Angelo and Fabio divide many of the management duties in the bakery. There are 4 different kitchens in the building now and it requires a lot of hands on involvement from all of them.
Angelo started his baking career in his father’s Italian bakery in Palermo, Sicily where he learned the art of Italian bread making. He later learned the art of Sicilian pastries working in Palermo’s famous Bar Costa as a teenager. After immigrating to Canada and working in a Toronto bakery, he decided to open his own bakery in 1994. In the beginning it was tough for Angelo working 18 hour days 7 days a week, but as the business grew the work load lessened for Angelo as he was able to hire more employees. It was truly a labour of love for Angelo, as he still works full time in the bakery, while taking on occasional joint assignments with his wife Francesca in watching their young grandchildren.