Italian and American crowds pack this house on Sundays after church. Sumptuous round loaves and the smells of fresh bread from the oven lure you into the large room full of tables and cases of pastries, with a complete deli and a station of ready-to-eat meals. Pastas with house-made sauce, cutlets, meatballs and the fast favourite; house subs. Choose two meats and one cheese and load up your sandwich with all the pickled Italian veggies and fresh toppings you like.
Owned for 41 years, Portage’s Flour Rep says this is the busiest bakery in the city. Rosario Barone (the head baker) and his wife Jolantha, bought the bakery in 1934. They still run the place, but now they have help from their two daughters, Nadia and Deanna. Their breads are shipped as far as Ohio and Pennsylvania. They “can’t go any farther because there are no preservatives in the food” Nadia, proudly boasts.
Lunch $5 – 10