Martusciello's Bakery Inc's roots began in a town in Italy called Pignataro Maggiore by Gaetano Martusciello. Martusciello's father Gaetano learned the bread trade and migrated to the United States. Around 1959, he opened a small neighborhood store at 229 Saratoga Street. He and his wife Maria baked bread daily (7 days a week) while raising their four children.
At age 16, Frank the youngest, took an interest in the family business. Frank had ideas for a large store which would accommodate wholesale and retail, pizza's, subs, bread sales as well as a variety of sweet treats. He worked vigorously to meet this goal and in 1978 when his dad retired, Frank took control of the business.
It was in August 1996 that he moved the bakery to its present location at 2280 Lyell Avenue. The bakery now employs approximately thirty five full and part time people. Frank is available most days to observe and consult on the daily operation of the business and to offer suggestions.
The Front End is managed by Frank's son JR Martusciello. JR handles all orders, oversees customer service and the daily necessities to make our store operate in an efficient and timely manner.
Peter Martusciello, Frank Sr's nephew is the production manager. His duties include daily production of bread and roll products from mixing the dough to being oven ready. He's also responsible for his staff and ensures product quality and quantity.
Our pastry area is run by Dean Ross. Dean has been with the bakery since 1997. His responsibilities require him to book, make and deliver any wedding cake orders. Dean is on site daily to replenish the show cases in the store, fill orders and contact suppliers for product needed by the bakery.