July 1, 2017 |

Conversation with Steve Carcarey, Collegeville Italian Bakery Pizzeria Napoletana, PA

By Pizza Today


Collegeville Italian Bakery Pizzeria Napoletana
Collegeville, Pennsylvania

Steve and Patrizia Carcarey took over the family Italian bakery and deli in 2009. The couple added a pizzeria in 2015.

 

steve carcarey, Collegeville Italian Bakery Pizzeria Napoletana, Collegeville, Pennsylvania

Steve Carcarey
Collegeville Italian Bakery Pizzeria Napoletana

Our pizzeria offers the best of both worlds — “old,” and “new.” When we say, “old world,” it refers to our authentic, 12-inch pizzas made in our Gianni Acunto wood-fired oven. “New world” refers to traditional, 16-inch pizzas made in our Marsal gas-fired oven. We offer over 100 different types of pizza, ranging from New York, Connecticut, St. Louis, California and Detroit styles in addition to our authentic Napoletana pies made the old-school Italian way.

Our business was started by my wife’s parents, immigrants from Nusco, Italy, in 1994 as a small Italian bread bakery, deli and market. We are known, first and foremost, for our homemade bread, baked fresh on the premises daily. Since then, we have truly flourished into a one-stop shop for all things Italian. We’re still that same authentic bread bakery and deli, but (we) continued to grow over the years. Once my wife, Patrizia, and I took over the business in 2009, we transformed our brand, expanding our marketplace to offer a larger selection of specialties and goods imported from Italy, adding a dining room where customers can sit down and enjoy their meals and, most recently, incorporating a pizzeria, featuring old-world and new-world pizza, with a Nutella bar.

Our slogan is: “We’re more than just a bakery!” And it’s something people realize the moment they walk through our doors. When they hear, “bakery,” most people instinctively think sweets — cakes, pastries, cookies, etc. While we offer all of those items, there’s so much more to our business. We have such a rich history, authentic culture and unique offerings that we want people to know about, so it’s just getting past those initial assumptions to show customers what we’re all about.

On breakfast pizzas — When we sat down to develop the menu for the pizzeria in preparation for our grand opening in June 2015, we knew we had to incorporate breakfast pizzas. The pies were an instant hit with our customers as they’re something different from the usual breakfast lineup. It’s unique, delicious and a true game-changer. Who wouldn’t want pizza for breakfast?

By far, our bacon, egg and cheese breakfast pie is the most popular. Our breakfast pies were featured on Philadelphia’s Fox 29’s “Breakfast with Bob” segment, highlighting the uniqueness of offering pizza for breakfast. No one else in our area does it.

It doesn’t matter what time of day it is. Our customers will order a breakfast pizza for lunch, dinner or even as a late-night snack. Our breakfast pies are available all day as a 12-inch wood-fired pie or a traditional 16-inch round from the gas oven. We recently introduced our Detroit-style breakfast pies which a feature a buttery cheese crust.

There’s really no limit as to what can be included on our breakfast pies. We want our customers to get creative and add their favorite ingredients, so anything goes!


At Pizza & Pasta Northeast in October, Steve Carcarey will present a demonstration on breakfast pizzas. Go to pizzaandpastaexpo.com to learn more about his session at the pizzeria and Italian restaurant show in Atlantic City on October 17-18.

More