PATERSON – At a time when many businesses in Paterson are struggling, the Giannella bakery on 21st Avenue is undergoing a $4 million expansion, according to its owners.
The project will add 10,000 square feet to the bakery’s production and retail areas and should be completed in December, said Frank Imparato, whose family acquired the business from the Giannellas about a decade ago.
“We are bringing in new ovens from Italy, including one that is 70 feet long,” Giannella said.
Once the work is done, store customers will be able to pluck fresh selections off a gigantic conveyor. The bread dough is made at the Paterson facility, where it is baked and cooled and then packaged for distribution.
Giannellas opened in Paterson in 1945 and the Imparato started their own Modern Baking Company in Brooklyn in 1962. The Imparatos acquired Giannella’s in 2003.
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