Antonio Cimino landed in Montreal with flour under his fingernails and a vision that wouldn't quit. In 1965, he and his two brothers-in-law opened their bakery on Charland, naming it for Cimino's hometown in southern Italy. Fifty-nine years later, the ovens still run hot around the clock, turning out crusty breads and delicate pastries that have kept three generations of Montrealers coming back.
The operation runs on old-school principles: fresh ingredients, traditional techniques, and cash transactions that keep things honest. Cimino's children now help run the show, maintaining the same standards that made weekend calzones and house-made cannoli neighborhood staples. The shelves stock everything from morning cornetti to late-night pizza slices, serving shift workers, families, and restaurateurs who know quality when they taste it. Some traditions don't need fixing.
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