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"The
Story Behind the Bakery"
Barry
Ciarrocchi has worked as a pastry chef and has a master's
degree in plant pathology from Penn State University. Barry has attended a
professional bread making program at the San Francisco Baking Institute and
worked as a manager at several well-known artisanal Philadelphia bakeries
including Baker Street Bread Company, and Metropolitan Bakery. He also
learned how to make pizza dough at Marengo's Pizzeria in Avondale,
Pennsylvania.
The
name, Black
Lab Breads, goes back to Barry's college days when he was working
in the labs. Barry has long been interested in chemistry and it has taken
him several years to perfect the art of making bread.
Barry
has taken the space for Black Lab Breads of the old DiFonzo
Bakery which has been well known for its tomato pie and sandwich rolls.
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