Milano Bakery

The first to get flour on their hands was Mario DeBenedetti I, who began baking hearty Italian bread in 1915 using family recipes he brought over from his homeland. He called his bakery Milano after the Italian city he remembered from his youth. Demand for his fresh-baked goods grew quickly.

Today, his grandchildren and great-grandchildren carry on the tradition turning out delicious, hearth-baked breads and rolls that are available in grocery stores and restaurants throughout Chicagoland.