Fresh Baked Daily

Baked by Hand, Raised in the Shop

I’ve been at the ovens my whole life. My father came to Chicago from Italy in 1955 and opened his first bakery in 1976. I grew up in that shop, learning the craft alongside him. In 2008, I started my own company to bake specifically for farmers markets across the Chicago area. The focus has always been the bread: kneaded by hand and baked until golden.

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Simple Ingredients, Honest Bread

I believe the crust, the crumb, and the ingredients should speak for themselves. The honey, seeds, and grains come from regional farms I know personally, and they go into hearty loaves with balanced flavor. I keep the ingredients plain and the results satisfying, whether it’s my popular multi-seed or a classic homestyle white.

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Find Me at the Market

I’m grateful for every neighborhood that welcomes me in. Throughout the week, I pack up the van and head to markets across Chicagoland. To me, a market isn’t just a place to sell bread; it’s a place to see neighbors. I love its rhythm: the changing seasons, the familiar faces, and the quiet satisfaction of handing someone a loaf that was in the oven just hours before.

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It Runs in the Family

Baking runs deep in our family. If you’re ever in the New York area, stop by Damiano’s Eatery and say hello to my sister, Denise.