Calandra’s Bakery has been serving delicious baked products for over 50 years. We pride ourselves in using only the freshest and most wholesome ingredients in all of our products and offer our customers a 100% satisfaction guarantee. We offer an incredible selection of Italian and French breads, whole grain breads, and a full line of pastries, cookies, and cakes for all occasions.
Fresh hot bread is available every hour, on the hour. All of our breads are 100% natural and contain no fat, cholesterol, sugar, preservatives, or trans fats. Our dough is individually hand scaled, the old fashioned way, and then baked in our custom-built brick ovens, giving our bread that distinctive old world taste that is second to none. We offer a wide variety of 100% whole grain breads including whole wheat and semolina.
Our bread is available at most supermarkets in New Jersey, New York, Pennsylvania, and Connecticut. We are the first choice of many fine restaurants, catering facilities, delis, hotels, and casinos. We are also the official bakery and bread supplier of MetLife Stadium, the Prudential Center, and Red Bull Arena. Our bread has been voted number one in the state by New Jersey Monthly Magazine, Suburban Essex Magazine, the Star Ledger, and the Bergen Record.
Calandra’s is thrilled to welcome its customers to the face of our Executive Pastry Chef! Chef David’s history of training in the field is one that leaves us all in awe. After he received the bulk of his knowledge training with top chefs in France, he learned to perfect his skills in Portugal, his homeland. After training in Europe, Chef made his way over to America to master his technique in New York City. Chef David has been in the food business, specifically with pastries and custom cakes, for 35 years. So it makes sense that he can’t decide on his favorite dessert. When asked, he says he is a fan of anything chocolate, especially chocolate lava cake!
Chef Fernanda confidently told us her specialty is pastries of all shapes and sizes! In the industry for 25 years, she began her training in Europe, Portugal to be specific, where she trained for three consecutive and rigorous years. Once she came to America, additional training was added to her resume from none other than our Executive Pastry Chef, Chef David! Chef Fernanda had no hesitation when we asked what her favorite dessert could be: creme brulee!
We are proud to say that Chef Tony has been in the food and pastry business for 45 years… and counting! Chef Tony, head pastry chef at our Newark location, specializes in Italian and Portuguese desserts. He completed his training at prestigious culinary institute known as Perla Do Zez. This included four years of individualized learning and practice. While creating traditional Italian pastries everyday is what he enjoys at work, after hours his favorite dessert is a classic custard cup!
At our Fairfield location, our head chef and cake decor specialist has been with the Calandra company for 11 years! He began his journey in Venezuela, for over ten years of training and working. He attended various seminars and classes on cake decor and dessert creation taught by experts in the area. Once he came to America, he spent some time training right here in New Jersey. Totaling his experience, Chef Manny has been in the food industry business for 39 years! His favorite dessert is a three way tie between 7-layer cake, key lime pie, and tres leches cake.
Calandra’s Bakery is synonymous with delicious bread and Italian specialties.
The family also produces and sells their own line of olive oil, coffee, fresh pasta, homemade sauces and wines from their vineyard in Italy.
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