Discover the enduring legacy of Fortunato Brothers Bakery in Brooklyn, where traditional Italian pastries like cannolis, sfogliatelle, and cookies have been meticulously handmade since 1976. Co-owner Biagio Fortunato, a second-generation owner, shares insights into operating a 50-year-old business, highlighting the team's ability to produce up to 7,500 cannolis or 9,000 cookies daily using recipes brought over from Naples. Despite significant challenges, such as steep annual insurance policies, costly oven repairs, and fluctuating ingredient prices, the family remains committed to quality and tradition, aiming to continue their craft for future generations.
via Insider Food
Matt Coneybeare
Editor in Chief
Matt enjoys exploring the City's with his partner and son. He is an avid marathon runner, and spends most of his time eating, running, and working on cool stuff.
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