Martusciello’s is the product of six generations of entrepreneurial bakers, founded more than 100 years ago in a town near Naples, Italy.
Today, Martusciello’s is hidden in plain sight on a main drag in Gates. And like many local gems, you’ll only ever know it exists if someone likes you enough to tell you about it.
Much like its current owner and baker-in-chief Frank Martusciello, 59, who learned the family business at age 12, Martusciello’s is old school. The staff, which includes Frank’s son, grandson, ex-wife, and ex-wife’s new beau (“You could do a reality TV show on this place,” Frank laughs), is trained in quick, attentive customer service. Recipes are kept simple. And when the business grows, it grows slowly, methodically, and without a lot of flash or ceremony.
Right now, Frank is working on building an addition to Martusciello’s that will expand and improve bakery operations. For a business that started an ocean away, with Frank’s parents attending to customers through a storefront a few feet from the family dinner table, this enduring success is incredible. But Frank shrugs it off, his humbleness only adding to his charm. “It’s a living,” he says with a grin. “When I get my red Ferrari, I’ll know I’ve made it.”