Focaccine dolce, topped with fresh berries and fruits for breakfast and tomato, basil, potatoes or onions for lunch, is one of the bakery’s signature items.







Filling a need
Gran Forno makes al most 800 ciabatta loaves of varying sizes every day.







The sweeter side
Production begins at 4 a.m. with the first items going into the oven by 6:30 a.m. Bread production for the following day begins at 3 p.m.











Keeping shelves full
Gran Forno’s co-owners Salvatore Annino and Peter Dennis












Gran Forno…a sampling of prices




















Gran Forno…at a glance


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Web site:

www.granforno.com


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Bakery size


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Market territory: Southeast Florida
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