About This Project
Our great grandfather, Salvatore LaRosa would toast each new day with that expression (meaning literally “a hundred years”) of aspiration and excitement as he consumed his hardy workman’s breakfast of a raw egg with espresso. Like his father before him, Salvatore was a baker in Palermo, Sicily. Putting in long hours as a baker required hard work and dedication to a dream.In 1960 our family split up and our grandfather Frank, and father, Salvatore Frank, took over the Port Richmond store that the family had opened. The new name was Frank LaRosa Pastry Shop. This is where the fifth generation, my brother and I, began learning the craft. As young boys, helping our father in the early mornings, we had to stand on milk crates. Our father always said that a good baker comes out of the sink and that’s the way we learned the business, from the bottom up. Becoming accomplished bakers under the guidance of our father until 1990 when he passed away and left us his black book (recipe book) and the legacy to continue in our family’s footsteps.