Anthony & Sons Bakery

Specialties

Step into our Little Italy and enjoy traditional Italian favorites as well as innovative, Italian inspired delicacies. Whether enjoying an intimate lunch, romantic dinner or celebrating with friends or family, our restaurant is sure to provide a comfortably enjoyable atmosphere. We invite you to relax, enjoy our delicious gourmet fare, and bring your favorite bottle of wine to share with special friends.

Our well-​stocked market offers reasonably priced imported foods, award winning ravioli, and delicious cheeses as part of an array of sundry Italian foodstuffs. You’ll also find handmade Italian ceramics, espresso sets, olive oil dispensers, novelty clothing, and other unique wares in our Euro-​inspired market.

Since the late 1980s, Anthony & Sons Little Italy has been serving traditional Italian fare. From the delicious sandwich and salad menu to our award winning prepared foods and soups, come enjoy a piece of our Little Italy.

History

Established in 2008.

In the 1960s, Anthony and his wife, Rosalia, moved to New Jersey where they raised their four children, Baldassare (Baldo), Joseph, Annette & Nina. When Baldo and Joseph were in their early 20’s, the decision was made to join forces with their father to start their own business. In 1984, Anthony & Sons Italian Bakery was born.

Since both sons had worked in various aspects of the restaurant trade as teenagers, the baking business was a logical progression for the family. Anthony and Baldo baked the bread and Joseph hit the road selling product to restaurants and local markets.

Through hard work and unwavering determination, the Dattolos steadily built the business. For many years, 14 hour days/​7 days a week was routine. As a result of this old-​school work ethic, the Dattolos now produce their award winning breads in a 65,000 square foot, state-​of-​the-​art facility in Denville, NJ.

Meet the Business Owner

Anthony D.

Business Owner

Anthony Dattolo was born in the city of Alcamo, situated between Palermo and Trapani in Northwestern Sicily. In 1952, Anthony emigrated to Brooklyn, NY at the age of 15. Upon his arrival, Anthony quickly established himself by working two jobs, during the day as a construction laborer and book binder by night.

In his 20s, Anthony embarked upon a career as a baker.