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Francesca Bakery opened its doors in June 1994. In 2005 Francesco went to Palermo to work with Master Pastry Chef Salvatore Cappello to learn his modern pastry skills. Apart from learning the craft from his father, he has attended culinary school at George Brown College. In 1997, his oldest son Francesco joined the business. 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 Battaglia, the owner, named the bakery after his wife Francesca. He still attends courses to specialize in other areas of the trade such as gelato and chocolate.
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