It’s been more than 50 years since the Auddino family began baking bread in a tiny 500-square-foot space on Cleveland Avenue. Two locations later, the new generations of the family handle a product that remains practically the same.
“We followed a good recipe and didn’t really try to change a lot,” said Marco Auddino, who as vice president manages day-to-day operations.
Since Auddino’s Italian Bakery was founded in 1968, the family has worked steadily for decades to build the business it is today. And while many Columbus residents patronize the store at 1490 Clara St. for sweets and breads, they also sample Auddino’s time-honored tradition at restaurants, family-owned pizzerias, and eateries throughout Central Ohio. , including many of your favorite hamburger buns.
In addition to selling directly to customers, Auddino’s delivers dinner rolls, hamburger buns, brioche, kaiser buns, and small dinner rolls to about 300 customers a day. Seven routes run through the Columbus area and go as far as Dayton.
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Although the business enjoys a steady following, the family had to work hard to get here.
“Blood, sweat and tears, seven days a week,” Marco said.
Marco’s parents, Michele and Rosa Auddino, opened the bakery with Marco’s uncle, Tony Cordi. The family emigrated from Italy; Michele and Rosa lived in the Calabria region and grew up in the same neighborhood.
Once the two of them grew up, Rosa went to the US, while Michele moved to Germany to learn how to become a master baker. After moving to Canada, Michele eventually moved to the US, where she reconnected with Rosa. The two got married and Rosa, who was a seamstress with Lazarus, used her $500 check to open the bakery.
After moving out of their small space, the family moved the bakery to a larger location on Cleveland Avenue, moving in 1991 to its current space, a 20,000-square-foot facility. Michele still serves as the owner, while Rosa runs the store with Marco’s daughter Brooke.
The business is still very much a family affair. Marco’s brothers, Roy and Dante, work in the bakery, as do his sons. Marco’s cousin, Vince, took over the role of Tony Cordi, and now serves as general manager.
Although generations of the family have now moved in to take over the day-to-day operations, the baking itself hasn’t changed. Most of the team comes from Italy. However, the key is the test box.
The dough is kept there for 12 to 24 hours in a large chiller before it is ready to bake.
How a Family-Owned Italian Bakery Has Quietly Served Columbus’s Cornerstone of Breads, Rolls and More for Half a Century“This is how we get our good taste,” Marco said. “It takes a long time to make a good, quality product.”
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