Anthony & Sons Bakery got its start in the 1960s when Anthony Dattolo, just a decade after emigrating from Sicily, embarked on a bakery career in Brooklyn. Not long after, he moved to New Jersey with his wife, Rosalia, to raise a family that included sons Baldo and Joseph, who joined forces with their father in 1984 to create Anthony & Sons Italian Bakery. 

That same company, which started in a 3,000-square-foot-space, now operates out of a state-of-the-art 65,000-square-foot production facility in Denville, New Jersey, where it bakes a wide variety of artisan breads, traditional sandwich rolls, subs, loaf breads and more for national customers.