Emilia's Bakehouse, Long Island, NY

Emilia's Bakehouse, Long Island, NY

Our Story.

“Emilia Cilmi was our Great-Grandmother. Though we never met her, she remains the Matriarch in spirit of our entire family and is the reason each successive generation have dedicated ourselves to the restaurant and baking professions.

Flour. Water. Salt. Yeast.

Emilia herself used only these ingredients in what she called her Table Bread. She brought this recipe and a handful more on her and her husband’s voyage from Sicily to their new home in predominantly Italian East Harlem in 1924.

By 1947 she’d built a modest but successful bakery in the markets under the elevated train lines along Park Avenue. She’d changed nothing but the names - the Table Bread was re-christened Italian Bread, the Pane a Treccia became a Braided Semolina and the Pane Siciliano became a Country Sourdough.

At Emilia’s we use no Bromates, no Calcium Propionate or preservatives of any kind, no High Fructose Corn Syrup, no Margarine, no Shortening and no GMOs.

Emilia’s ingredients then, like ours now, were unadulterated by industrialized chemical agents.

Flour. Water. Salt. Yeast.

Emilia would tell you; if you’re doing it right a good piece of bread needs nothing more.”

website: www.EmiliasBakehouse.com

Emilia's Bakehouse, Long Island, NY