Addeo & Sons Bakery • 1928

On Thursdays through Saturdays, the scent of ciccioli—lard bread studded with prosciutto and sausage—pulls crowds to this Hughes Avenue bakehouse where Gennaro and Vincenza Addeo's descendants still work the ovens nearly a century later. This is the production bakery behind the Arthur Avenue storefront, where Thomas and Laurence Addeo bake traditional Italian loaves the same way their grandfather did in 1928. The prosciutto bread draws pilgrims from across the tri-state area.