Italian Superior Bakery

Panadería y Pizzería$$$$

Tri-Taylor, Chicago

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More commonly know the “split”, is most recognizable & frequently bought product. Produced from white flour this bread maintains a hard, chewy crust w/ a soft dense middle. Available in sizes ½, 1, 1 ½, 2, & 3 pounds. Sizes ½, 1, & 2 displayed at the left, are most commonly ordered & purchased.

Pan Bread

It is similar to any american style pan loaf found in stores. Ours is made from the same dough as the rest of the bread, but a difference in procedure allows for attributes of a plump pan loaf w/ a soft crust. Aside from the traditional white, whole wheat, corn bread, & spelt are often ordered. Available in 1, 1 ½, & 2 pound sizes. Displayed at the left: 1 & 2 pound.

Sandwich Loafs

They have a very thin but crispy crust w/ a very dense middle. The french loaves are most notably known, for the ability to maintain its structure when placed w/ liquidity foods. Typical size: 30-32 inches x 3 inch diameter. Available in 1 & 1 ½ pounds.

The Corn Bread

Can be made both in the filone style w/ a split & the hard crust. It is also available in a pan loaf, but due to the inability to rise, 2 pounds of dough is placed in a pan. This allows for a larger “volume” loaf. Split available in ½, 1, 1 ½, 2, 3 pounds. Pan: 1 & 2 pounds. Displayed is a 1 pound pan & split.

The Filone In Whole Grain Wheat Flour

This bread maintains the same qualities as the white, w/ the exception of “rise fullness.” this is do in part to the diminished amount of gluten in the wheat, required for fermentation. Available in sizes ½, 1, 1 ½, 2, 3 pounds. A 2 pound loaf is displayed at the left, while ½, 1, & 2 are most commonly ordered & purchased.

The Long Bread

It is a combination loaf. Often described as a cross between a french bread & a filone, the long loaf provides the size characteristics of the traditional filone while maintaining a softer crust w/ the full bodied middle. Available in sizes ½, 1, 1 ½, 2, & 3 pounds. Sizes1, & 2 displayed at the left, are most commonly ordered & purchased.

Round Breads

Have the same characteristics to that of the long bread, w/ the exception that it is round. It is most commonly used for sandwiches, particularly panini’s. They make excellent dinner rolls when made ¼ pound size. Available in ¼, ½, 1, 1 ½, 2, & 3 pounds. Displayed at the left: ¼, 1, 2 pound.

Special Pizza

Ricotta

Fresh ricotta cheese, tomato slices, garlic, & basil strips

Plain

No cheese topping! Just tomato, basil, dough & a sprinkle of parmesan. Great w/ anchovies, giardinera, & black olives

Sandwiches And Lunch

Sandwiches Served Tuesday through Friday 11am-3pm;Saturday & Sunday 11am-1pm

Traditional sicilian muffuletta tuesday through sunday.This sandwich consists of our home-made 6" anise topped round bread, imported proscuito, capicolla & sorposatta. It is then topped off w/ our own freshly topped olive "muffuletta" salad.

On the lighter side, a tossed green salad w/ creamy garlic, balsamic dressing, or ceascars. Dressed freselle w/ tomato, cucumber & dressings. Fresh caprese salad, or cold pasta.

Friday's, one hot special sandwich if offered. Including but not limited to prime rib, meatball, fried capicolla, breaded pork, breaded steak or italian sausage patties.

Tralles And Biscoti

Taralles, are commonly know as a sweet bread. They are made w/ lemon & vanilla flavoring, & more sugar than one can handle. Sometimes, you may find them striped w/ chocolate! When soaked in your morning coffee, all guilty feelings dissipate.

Biscotti is a family recipe. These “cookies” are baked just right, not to soft & not to hard. Upon availability, they are offered in flavors of vanilla, lemon, almond, maple, rum, & most common anise.

Deli Spacialities

High quality olive oils & vinegars, canned tomatoes & pasta sauces, homemade & imported giardineras, roasted peppers, & imported tuna. We also supply our own bread crumbs & freselles. As more customers suggest more items of interest, our offerings will increase.

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Italian Superior Bakery

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