Graziella’s story begins long before she was even born. It started with her grandmother, a baby in one arm and making and selling bread from her house in Carini, Sicily with the other. With little money, she mixed the dough completely by hand in a large container and baked it in a woodburning brick oven. By the time her eight children were old enough to talk, they were already helping their mother with her business.

She began to teach her son, Angelo, who used his knowledge to open his own panificio (bakery) when he was 27 years old. Graziella was just a little girl when she started helping her father. He taught her how to make different types of bread such as baguettes and focaccia, specialty sandwiches, and infinite types of pastries and desserts. It became her dream to continue the family tradition, especially after moving to America and noticing not only a lack of truly authentic Italian food, but also a lack of food made without perservatives.

Recipies that have continued for over three generations are now being prepared here for thousands to enjoy the taste of sweet sicily!