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Black Lab Breads
812 N. Union Street

Wilmington, DE 19805
302-658-1307

2014 SUMMER VACATION

CLOSURE INFORMATION

Black Lab Breads will be OPEN

Friday, July 11

Saturday, July 12

Sunday, July 13

CLOSED Monday, July 14 through

Tuesday, July 22

We will RE-OPEN with normal business hours

on Wednesday, July 23

 

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.