- Prestonbot / Foter / CC BY
Black Lab Breads in Wilmington will close on Sunday.
The announcement on the bakery’s website and Facebook page did not give a reason for the closing.
The bakery specialized in artisan bread, rolls and tomato pies from its location on Union Street in Wilmington’s Little Italy neighborhood.
The bakery is operated by Barry Ciarrocchi, who opened the business at the former site of the DiFonzo bakery.
The name came out of the Penn State graduate’s work at laboratories while at the university and his interest in chemistry that led to a baking career as a pastry chef, bakery manager, and breadmaker, the website noted.
In late 2013, DiFonzo family members, meanwhile, opened a bakery on Old duPont Road Elsmere that offered the establishment’s well-known rolls and tomato pie (a pizza without cheese or toppings).
The DiFonzo bakery got the word out about its opening via Facebook posts that were shared by fans of the bakery. It also received a boost from heavy coverage by News Journal food writer Patricia Talorico. (See earlier story).
