The grueling logistics of hand-making 300,000 cannolis every year
In short: Discover how a Brooklyn bakery maintains traditional Neapolitan techniques while navigating the high-stakes costs of New York commerce. This video explores the balance between artisanal craftsmanship and the brutal reality of small business ownership.
Since 1976, Fortunato Brothers Bakery has produced cannolis, cookies, and sfogliatelle using original recipes from Naples. During high-traffic periods, staff handle a huge volume of 9,000 cookies or 7,500 cannolis, despite their commitment to traditional manufacturing styles.
The business faces significant overhead, including $90,000 annual insurance policies and $70,000 in oven repairs. Despite fluctuating ingredient costs and these high expenses, second-generation owner Biagio Fortunato works to preserve the bakery's legacy for the next generation.
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Sources
- Summary by Intellect · source: Making 300,000 Cannolis A Year By Hand | Small Business
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