See Our Menu Limited Menu December 24 only Like us on FACEBOOK	Black Lab Breads 812 N. Union Street Wilmington, DE 19805 302-658-1307 2013 Holiday Schedule: Normal Business Hours through Sunday, December 22 CLOSED: Monday, December 23 OPEN: Tuesday, December 24 ** 8:00 a.m. to 4:00 p.m. CLOSED: Wednesday, December 25 through Friday, December 27 OPEN: Saturday, December 28 ** 8:00 a.m. to 4:00 p.m. OPEN: Sunday, December 29 ** 8:00 a.m. to 2:00 p.m. OPEN: Monday and Tuesday, December 30-31 ** 8:00 a.m. to 4:00 p.m. ********************************************** CLOSED January 1 through 7, 2014 Re-open Wednesday, January 8 Pizza by Order Only ** December 24** Anchovy Garlic Parmesan Tomato Hot&Spicy Tomato
© 2005 DLS Designs, LLC	The Art - Talent inspired by love of baking...     The Science - Natural ingredients blended together.... The Taste - Creation of the most Delicious Breads... Not Just A Bakery... A Laboratory... Of Earthly Sights, Smells and Taste.... "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.