About Ben DiGregorio

I come from a family of bakers and cooks, originating in Sicily. I worked with my father for many years in the family baking business in Brooklyn, NY, where he taught me the complexities of yeast-raised dough, sour-doughs, Danish, coffee cakes, puff paste, choux paste, etc., as well as an array of Italian, French and other European breads. In addition to a wide range of entrees, I specialize in bread, home-made pastas, smoked meats and pastries