"Fortunato Brothers Bakery has been hand-making cannolis, cookies, and sfogliatelle in Brooklyn since 1976, using the same recipes the founders brought from Naples, Italy."
"On a busy day, the team produces up to 7,500 cannolis or 9,000 cookies, all while sticking to old-school techniques that haven't changed in decades."
"Keeping a 50-year-old bakery alive in New York is a daily fight, with $90,000 annual insurance policies and $70,000 ovens breaking."
"Biagio Fortunato is determined to keep things running for the next generation, despite the challenges faced by the bakery."
Fortunato Brothers Bakery has been producing cannolis, cookies, and sfogliatelle in Brooklyn since 1976, using authentic recipes from Naples, Italy. The bakery operates with old-school techniques, producing up to 7,500 cannolis or 9,000 cookies on busy days. Despite facing significant challenges such as high insurance costs, equipment failures, and fluctuating ingredient prices, second-generation owner Biagio Fortunato is committed to preserving the bakery's legacy for future generations.
Read at Business Insider
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