Every Saturday

at the Navarre Farmer’s Market

from 9:00 to 1:00 across from Tractor’s Supply on HWY 87

A man wearing glasses, a red t-shirt with a lightning bolt symbol, and blue gloves is holding a large, creamy piping bag filled with a substance resembling ice cream or frosting. He is dispensing it onto a cookie, smiling, outdoors under a blue canopy, with cars and a fence in the background.

Every Saturday, I bring a mix of my homemade breads, pastas, sauces, lasagna, focaccia, cannoli, and more. My menu changes often so be sure to follow me on my Anthony’s Bread Facebook page for updates.

Two loaves of freshly baked sourdough bread on a wire rack with parchment paper, on a dark wooden table.
Baked chicken and cheese lasagna in aluminum tray with melted cheese on top.

My Weekly Farmer’s Market Menu

Every week, I cook from scratch and sell:

  • Rustic Italian Round Loaf

  • Focaccia - with different toppings

  • Friselle - The tasty southern Italian,, topped-bread treat

  • Rustic Italian Wheat

  • Taralli - the delicious bread snack from Puglia and Napoli

  • Canolli - handmade and hand-filled upon order

  • Maritozzi - Amazing citrus brioche buns filled with hand-whipped vanilla bean whipped cream from Rome

  • Sicilian Lemon and Sicilian Orange Cake

  • Biscotti - hand-dipped in chocolate

  • Tiramisu

  • Calabrian Pepper Powder

  • Sott’olio - mushrooms, bell peppers, or eggplant

  • Lasagna - made with my homemade Italian sausage

  • Chicken Parmigiana - one with my fried chicken cutlets, the other with my baked chicken

  • Eggplant Parmigiana

  • hand-rolled pasta - lots of different sizes and shapes

  • Handmade ravioli - many types

  • Pasta Fagioli

  • Panzanella

  • meatballs

Close-up of a cream-filled pastry bun with a dusting of powdered sugar on top, sitting on a white plate.

  • Yes it is. It’s important to me to bring authentic, regional Italian cuisine to the farmer’s market every week. It takes me a long time to make everything, but it’s worth it.

  • I learned from my grandparents, aunts, uncles, trial-and-error, and traveling through Italy. I am the first generation born in the USA and learned to cook on stools in the kitchen.

  • No worries. I am happy to deliver. Please contact me through the contact form.

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