A Family That Bakes
Like It's 1957
Abruzzino's Italian Bakery didn't start as a business. It started at a kitchen table in Gypsy, where Nonna Rosa folded ricotta into cannoli shells and her husband kneaded sourdough until his forearms ached. The recipe cards were stained with olive oil. The oven was secondhand. The bread was the best thing anyone in the valley had ever tasted.
Thirty-five years later, that same oven sits in our back room — refurbished, lovingly maintained — and the same dough is folded by hand every morning at 4 AM. We still use Nonna Rosa's cannoli recipe. We still let our sourdough ferment for 48 hours. We still call every customer by name.
This isn't a chain. This isn't a franchise. This is a bakery on Shinnston Pike run by people who believe that good bread takes time, and that a pastry should make you close your eyes for a second.
