The Parziales have been baking bread in Boston since 1907, when Giuseppe “Joe” Parziale came from Italy with his wife Anna and opened a small bakery on Charter Street. Many things in the neighborhood have changed since then, including the bakery’s address — which is now 80 Prince Street — but the Parziale family still churns out crunchy loaves of Bastone just like it did back in the day.

“The bread is made just the same way my grandfather used to make it,” says Augustine “Augie” Parziale, the third generation of the family currently running the bakery. “We don’t use any preservatives and we let the dough rise twice before placing it in the oven.”The recipe is the same one grandfather Joe brought with him from the province of Naples, but Augustine learned to knead and bake bread from his father Arcangelo, better known as Angelo.