LaSalle Bakery

Each year on March 19th, Italians remember St. Joseph, the patron saint of Sicily.In the Middle Ages, St. Joseph saved Sicily from a severe drought. To celebrate, the Sicilians prepared an elaborate feast, known as La Festa di San Giuseppe, where Zeppoles became the signature item on the menu.Zeppole are made with “choux pastry”, that is either be baked or fried. “Choux pastry” is also used to make cream puffs, profiteroles, and éclairs. It contains only butter, water, flour, and eggs, and employs high moisture content to create steam while cooking to “puff” the pastry.This traditional St. Joseph’s Day dessert is then filled with pastry cream or a variety of other fillings, a dusting of confectionary sugar, and a cherry. cherry.”Zeppole” can be spelled as “zeppola” or “zeppoli”, but regardless of the spelling it is a delicious treat that can only be found this time of year, from February 1st until Easter Sunday.It is a common practice today to give Zeppoles as a gift on St. Joseph’s Day – March 19th. Today, the story of LaSalle Bakery continues to be written. If these walls could talk. They would tell of all the wonderful souls who have switched on the lights in the still-dark hours of the morning to begin mixing the dough. All the emergencies and the dropped pies! All the cupcakes we’ve handed to the children and grandchildren of customers who came to LaSalle when they were small. The years of toil, made sweeter by loyalty, camaraderie and friendships. The tough decisions, the milestones and the faith to keep going. And most of all, the proof that dreams can come true, even for a pan boy and his wife.