Angelo’s Pizzeria owner Danny DiGiampietro is advancing plans to transform the former Conshohocken Italian Bakery into a major bread-production hub, writes Michael Klein for The Philadelphia Inquirer.
A Beloved Bakery’s Second Act
DiGiampietro purchased the Jones Street property last year after the longtime bakery closed in 2024 following 51 years in operation.
The business had supplied bread and rolls to hundreds of restaurants and shops across the region under the Gambone family.
Its closing created a scramble among the restaurants and shops that had depended on it for decades.
Angelo’s acclaimed seeded rolls are already baked at the site under the Angelo’s Baking Co. name. DiGiampietro said the building needs additional work before customers can once again visit the retail counter.
He did not provide a timeline for that portion of the project.
Wholesale Production Returns to Jones Street
In the meantime, Angelo’s is preparing to revive one of Conshohocken Italian Bakery’s most important operations: wholesale bread production.
A large Polin oven will expand the bakery’s capabilities. It will enable the team to produce kaiser, potato, steak, and hoagie rolls for restaurants throughout the region.
The wholesale venture puts DiGiampietro in the unusual position of supplying bread to businesses that may compete with his own sandwich shops.
He said he sees it as an opportunity rather than a conflict. He likens it to giving other operators “the canvas to make their art.”
A Growing Empire Beyond Conshohocken
The Conshohocken project is part of Angelo’s significant regional expansion. Beyond the bakery, the brand now operates several locations. They have a second South Philadelphia location on Wolf Street, a counter at Wilmington’s DECO Food Hall, and Uncle Gus’ Steaks at Reading Terminal Market. DiGiampietro also has Danny and Coop’s in Manhattan, a partnership with Jenkintown’s Bradley Cooper.
Construction is also underway on a full-service location in West Collingswood Heights, New Jersey. It will feature table seating and a counter overlooking the kitchen. This will mark the brand’s return to South Jersey, where DiGiampietro first opened in Haddonfield in 2013.
Still, the Jones Street bakery could have the widest regional impact.
By restoring wholesale production, Angelo’s is working to preserve a piece of Conshohocken’s food history while placing its celebrated bread in kitchens far beyond its own restaurants.
Read more about Angelo’s expansion plans across the region in The Philadelphia Inquirer.
