Fortunato Brothers Bakery has been hand-making cannolis, cookies, and sfogliatelle in Brooklyn since 1976, using the same recipes the founders brought from Naples. On a busy day, the team produces up to 7,500 cannolis or 9,000 cookies, all while sticking to old-school techniques that haven’t changed in decades.
Between $90,000 annual insurance policies, $70,000 ovens breaking, and ingredient costs that swing without warning, keeping a 50-year-old bakery alive in New York is a daily fight. But second-generation owner Biagio Fortunato is determined to keep things running for the next generation.
00:00 – Intro
00:48 – Cannoli Dough
02:06 – Folding Cannolis
02:55 – Frying Cannolis
03:52 – Filling Cannolis
04:37 – Sfogliatelle
05:58 – Cookies
07:02 – Rainbow Cookie
07:24 – Challenges of the Business
08:43 – Born into the Business
09:14 – Working with Family
10:05 – Credits
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#cannoli #italiandessert #familybusiness #smallbusiness
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Making 300,000 Cannolis A Year By Hand | Small Business | Insider Food