Meet the Mangiafreno Family

Once described as "Joe Pesci in a baker's hat" Salvatore has brought his passion of baking in the Old World tradition to Southern California. At New York's Finest Bakery & Cafe, you can meet the whole Mangiafreno family who own and operate the West Covina location. A one-man show, Sal prides himself on baking fresh, homemade, artisan bread, pastries and cookies daily. Even working long 18-hour days doesn't damper Sal's spirits. You can always count on being greeted with a hearty New York "How you doin'?" from Sal and his family.

Sal began his training at the age of 8 where he swept the floors of a bakery his father worked at in Queens, New York. When Sal turned 13 his father, Angelo, and his family bought a bakery on Astoria Blvd. where they worked together and made bread and cookies. Sal's father, born in Montelepre, Sicily immigrated to New York in 1962 at the age of 26, with his wife, Caterina. It was in Queens he began learning the trade and passed his baking skills on to his sons. That tradition grew into fruition with Angelo & Sons Bakery. 

A testament to their success as a family business, the Mangiafreno's were able to expand their operation and purchased a building next to their bakery four years ago. Angelo & Sons on Astoria Blvd. in Queens, New York recently celebrated its 25th anniversary and expanded the menu to include pizza, bread, cakes, pastries, cookies and a deli.

Now the Mangiafreno tradition of freshly prepared baked goods made from scratch every morning from the finest ingredients available has come to Southern California. Our goal is that your experience, from the presentation to the quality to the exceptional service, is so special that you tell a friend, “You have to go to New York's Finest Bakery & Cafe.”