STATEN ISLAND, N.Y. -- Crisp bacon strips on maple-vanilla frosted doughnuts, chocolate babka and intricate occasion cakes are a taste of what’s to come at Sal’s Bakery in Richmond Valley.
The grand opening of Sal Tartamella’s first pastry and bread shop entrepreneurial endeavor is planned for next weekend at 245 Richmond Valley Rd.
“We’re trying to open for this coming Tuesday. I’m getting all my inventory in this weekend, then will start preparing for the baking,” said Tartamella.
Fondant and elaborate detail mark cakes at Sal's Bakery
“I started baking when I was a teenager,” recalled Tartamella, now 32. He learned much of his trade from his dad, also a baker. His career has taken him through Jersey pastry shops and, most recently, to Alfonso’s on Victory Boulevard for the last five years.
Now on his own, Sal’s bakery business journey begins with classic layer cakes, crumb buns, butter cookies, breakfast Danish and biscotti. The bake shop will take patrons into the world of deep-fried, raised-yeast doughnuts. Varieties will include traditional jelly- and custard-filled versions, as well as the frivolous with Fruity Pebbles or a maple icing and freshly cooked bacon on top.
Purple flowers garnish a wedding cake
“Apple cheese melt-aways are a real favorite,” said the baker. “It’s made with a Danish cheese, fresh crumb on top and Danish dough. It’s very moist, soft and creamy.”
“Melt-aways, cake rings, Dream Cakes, all the buns -- that’s a lot of Old School stuff you don’t see anymore. I’m really going to try to bring back the vintage stuff," he added.
The new bakery will also put out a line of breads -- rye and pumpernickel, onion and Kaiser rolls, Pullman loaves and a meat bread roasted with prosciutto, ham and provolone. Tartamella said he plans on an assortment of hearty stuffed doughs -- chicken and meatball parm, sausage 'n' peppers, olive and artichoke. There will a Sicilian-style focaccia sold by the slice or half.
Fresh roses and fondant on vanilla sponge
The bakery will also have seating for a quick bite.
“I’m a little nervous," Tartamella admitted. What’s keeping him focused and grounded, however, is a confidence in the products -- everything will be baked fresh daily on the premises.
The bakery will be open from Tuesdays through Saturdays, from 7 a.m. to 7 p.m., and Sundays from 7 a.m. to 4 p.m. Sal’s can be reached at 718-269-0494 and via Instagram @SalsBakery.
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A cake for the Christmas season
Macarons and splashes of color on an occasion cake
Celebrating with unicorns and rainbows
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New Staten Island bakery: Melt-aways, cake rings, bacon doughnuts and more - SILive.com
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