What is striking upon first entering this bakery is the sheer number and range of breads on display: more than 30 freshly baked bread varieties, from Vienna loaves stuffed with grilled veggies to a good assortment of light rye breads and traditional Italian options. It’s hard to choose, but the Rotolato (a dense and moist, rolled loaf, best served with dipping oil), filled with prosciutto and olives, is a winner. Customers continue to prize the shop’s veal sandwich, a healthy portion of breaded veal, finished with homemade tomato sauce, sautéed mushrooms and onions, all atop a Calabrese roll. A number of prepared meals (all homemade), are stocked in the freezer section, including well-priced lasagna ($30, serves nine to 12) and homemade potato gnocchi. Hearty pizza slices are another crowd-pleaser, as are the custard tarts, cheesecakes, florentines and the croissants, which pair a beautifully crisp exterior with a rich, buttery interior. Closed Monday.