Restaurant Review:
Francesca's Bakery
Francesca's Bakery is a staple Italian sit-down restaurant and café near McCowan and Sheppard. Just past Scarborough Town Centre, this restaurant is home to many different Italian delicacies. From arancinis to cannoli, Francesca's has it all.
From a young age, I remember Sunday afternoons after-church would start at our family favourite bakery: Francesca's. Always greeted with warm smiles and big hugs, the staff at this small Italian spot always made everyone feel welcomed. Still, ten years later, the restaurant carries out the same values.
Angelo Battaglia, the owner, named the bakery after his wife Francesca. It started as a 5 employee operation and has grown to over 3500 square feet of retail and bakery production with over 25 employees.
Angelo started his baking career in his father’s Italian bakery Palermo, Sicily where he learned the art of Italian bread making. He later learned the art of Sicilian pastries working in Palermo’s famous Bar Costa as a teenager. After immigrating to Canada and working in a Toronto bakery, he decided to open his own bakery in 1994. In the beginning it was tough for Angelo working 18 hour days 7 days a week, but as the business grew the work load lessened for Angelo as he was able to hire more employees. It was truly a labour of love for Angelo, as he still works full time in the bakery. Today, both sons both work at the restaurant.
With a lifetime of visiting of restaurant, I can assure you that the freshness and quality in their goods are undeniably good. The minute you step foot in the Italian café, you can smell fresh bread and pastries just coming out from the stove. For me, this place is a 9 out of 10.
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Angelo Battaglia, the owner, named the bakery after his wife Francesca. It started as a 5 employee operation and has grown to over 3500 square feet of retail and bakery production with over 25 employees.
Angelo started his baking career in his father’s Italian bakery Palermo, Sicily where he learned the art of Italian bread making. He later learned the art of Sicilian pastries working in Palermo’s famous Bar Costa as a teenager. After immigrating to Canada and working in a Toronto bakery, he decided to open his own bakery in 1994. In the beginning it was tough for Angelo working 18 hour days 7 days a week, but as the business grew the work load lessened for Angelo as he was able to hire more employees. It was truly a labour of love for Angelo, as he still works full time in the bakery. Today, both sons both work at the restaurant.
With a lifetime of visiting of restaurant, I can assure you that the freshness and quality in their goods are undeniably good. The minute you step foot in the Italian café, you can smell fresh bread and pastries just coming out from the stove. For me, this place is a 9 out of 10.
Check in for more reviews!
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