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B. Prestano's Bakery In Rocky Point Brings an Old Family Tradition

The B stands for Barbara, from the Prestano family of bakers, who bought the Rocky Point Bakery less than four years ago.

In 2008 Barbara Prestano and her husband Mike bought the Rocky Point Bakery, which now has the well-known name.

The Prestanos have been in the bakery business for generations, and the family owns Italian style bakeries all over Long Island.

"The old Rocky Point Bakery had been great in its time but right before we bought it there were a series of owners that changed every six months," he said. "They ruined its reputation."

Barbara and Mike have been hard at work to restore the bakery's distinction.

"My father taught my husband to bake," said Barbara Prestano. "I do all the cake decorating. I always knew I'd go into the family business...you're born into it."

The delicious smell of freshly baked bread permeates the store. Among the many choices offered are Italian Semolina, Chiabata, Whole Wheat French and Sicilian Chain. The Prestanos prepare specialty breads on the weekends.

Prestano's is known for its bread, and the recipe is a guarded family secret.

"It's my great grandfather's recipe," said Barbara Prestano. "It goes back generations. Our bread is an old fashioned crunchy crusted Sicilian style loaf."

The large oven that the bread is baked in is almost a half century old.

"It is an oil fired oven," her husband said. "The bottom of the oven is fire, not electric, and it is brick lined; you could never get this crust with an electric oven."

Gina Polizzo, a student at St. Joseph's College, mans the counter. 

"The Prestanos are warm, happy people. I love working here," she said. There's an old fashioned atmosphere. I do some of the sprinkling and dipping when the cookies are made."

Ursula Altieri, a customer, joked with Gina as she purchased a Cinnamon Twist.

"I think I'm in here every day," she said.

Glen Fisher of Sound Beach came in for rolls.

"I've got to come home with jelly doughnuts, they're huge, the kids love them," he said.

A Rocky Point tradition occurs after mass on Sunday at , when people cross the street and line up at the bakery's door.

"Everyone comes in for our famous bread, but the jelly doughnuts are a close second," Polizzo said. "We also have sugar-free apple turnovers and gluten free cookies."

Prestano's has all manner of things sweet and Italian, from hazelnut biscotti to fig cookies to cannolis, that will only be filled to order to ensure freshness and crispness.

dar semmler April 07, 2012 at 02:56 AM
What works in competition is QUALITY even of 1 product. Variety is nice but without quality ...it is a Big Zero.
robert October 25, 2012 at 04:20 PM
Is this the same Prestanos that used to be on E 235 St and White Plains Road in the Bronx!
Mike January 15, 2013 at 05:00 AM
My name is Michael Filippi my dad and I owned the bakery until 2005 that's the end of the real rocky point Italian bakery.
Rosemary Prestano Wilson June 15, 2013 at 08:37 PM
Barb, who is your father and granfather? My father eas Joe Prestano and grandparents were Rosalie and Dominick Prestano . Grandparents use to live in Patchauge.
Rosemary Prestano Wilson June 15, 2013 at 08:37 PM
Barb, who is your father and granfather? My father eas Joe Prestano and grandparents were Rosalie and Dominick Prestano . Grandparents use to live in Patchauge.

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