Matteo DiFiore, my Father and Founder of Monreale Bakery, was born and raised in Sicily. Growing up in his Godfather’s bakery, he learned the trade of baking authentic Italian bread by hand. In 1968, my Father and Mother moved to the U.S with their five sons and opened their first Italian bakery in Brooklyn, NY. Continuing in the family business, my wife and I opened our first retail bakery on Long Island in 1996 and have built it into the wholesale bread company it is today. We continue to bake our bread to my Father’s high standards; Always by scratch with no mixes, preservatives, or freezing. High quality Italian loaves, heroes, rolls, and baguettes are among the breads baked daily for Monreale Bread Company’s many satisfied retail customers.