DENVILLE, N.J. –Inside the red-brick industrial building at the end of Luger Road, 10,000 loaves of bread are baked daily using 50,000 pounds of flour and an old-world recipe brought over from Sicily to Brooklyn in 1952.
Anthony and Sons Bakery is easy to find – just follow the fresh-baked bread smell detectable as far as downtown.
The bread factory, surrounded by delivery trucks dropping off flour and other ingredients or carting away the finished product to retailers, bustles with activity, thanks to word of mouth and reputation.
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