The Philadelphia Inquirer’s Michael Klein published an article on December 11th that delves more into Danny DiGiampietro’s expansion plans for Angelo’s Pizzeria. The former Conshohocken Italian Bakery, now named Angelo’s Baking Co., will play a big role in the future of Angelo’s and associated brands. From the article:

Danny has made plans before, but never this big. And for these big plans, he needs more bread. Lots more bread than he can crank out of a century-old, 17-foot-wide rowhouse crammed with grills, ovens, and racks. He recently began baking rolls out of the former Conshohocken Italian Bakery, one of the region’s largest commercial bakeries before it closed in October after 51 years. Now dubbed Angelo’s Baking Co., it produces rolls for the Angelo’s delivery kitchen and Uncle Gus’, and will eventually serve new Angelo’s locations as well. (The Angelo’s in South Philadelphia continues to bake its own bread; so will Danny & Coop’s in New York.)

In time, Danny hopes to sell pizza and bread to customers via retail counter at Angelo’s Baking Co., just like Conshohocken Bakery once did. The idea of serving the locals in Conshohocken brings back memories. “When the kids say, ‘Mom, make us lunch,’ and she goes, ‘All right, run to the bakery and get a half-dozen rolls,’ that’s [the vibe] we want,” he said.

You can read the full article here.