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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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