We were warmly welcomed by two generations of Caputos at this good-natured family bakery that’s been on Court Street for over a century, and open almost every day of the year.

The gracious and genial father and son told us how traditionally, in the early days of the bakery, bread was eaten with a meal to supplement the meat offering, which was sometimes scarce. Now customers often purchase their bread independent of a meal.

Caputo’s is probably best known for their pepper and lard bread, country loaves and other Naples-style breads. But they have introduced new products like ciabatta and olive bread to keep up with the times. (They also have a nice selection of cakes, cookies, pastries and drinks). One hard-to-find item Caputo’s makes is scalita. A scalita loaf is about a foot long and six inches wide. It has a crispy golden crust and the inside is fluffy like cotton without the large holes usually seen in a standard slice of bread. Its substance comes in handy when eaten with hearty dishes like lentil soup or tripe. While the market for scalita isn’t what it once was, Caputo’s continues to make this traditional bread for their regular customers who implore them not to stop. We say the same.

If you’re in the neighborhood, you may be lucky enough to enjoy Caputo’s fine breads at many local restaurants.

Caputo’s Bakery
329 Court Street

Originally published on Until Monday: Brooklyn