Co-Packing
La Nicosia Bakery is fully capable of co packaging and producing industry grade quality products ranging from small to large products such as kaiser rolls, heros, wedges or grinders. Retail breads speciality breads such as Artisan sourdough classic baguettes as well as a full line of italian breads.we have a 30,000 square foot facility with far reaching capability, with various packaging solutions. Our advanced equipment and expertise ensure high-quality production and efficient packaging to meet the diverse needs of our clients. With 100 years of experience under our belt LaNicosia Original Bronx Bread Co is a new york Original with over 1000 customers serviced daily.Our Journey
High Quality Ingredients and Handmade Attention Almost 100 Years in the Making
FAMILY-OWNED
Long before we opened our doors on a side street in Harlem, Calogero Nicosia began cultivating his passion for bread in the foothills of a town in Sicily, Santa Caterina. It was here that the tradition began and now, 4 generations later, we offer that taste to you.
Family Values
At our bakery, family values are the heart of everything we do. Our employees have been with us since day one, embodying dedication, unity, and the warmth of home in every loaf we bake.
First Store
Our first store opened in the 50s in Harlem, moving location to Burke Ave where Charles Nicosia, Sr. grew the business to a Bronx, NY staple bread company.
100 Years Later
As we celebrate 100 years in business, we proudly pass the torch to the fourth generation now at the helm of our bakery. With each passing year, our commitment to quality, tradition, and community only grows stronger, ensuring that our legacy of delicious bread continues for generations to come.
Wholesale
Our wholesale business strives to exceed expectations every day of the year. We deliver fresh products right to you. Please call us today (718)798-0201.
Did You Know?
We make well over 50,000 pieces of bread of all shapes & sizes every day. Mixing about 12-15 thousand pounds of flour with NY water, creating 20 thousand pound of dough each day, 7 days a week, 365 days a year.
