South Philly Review

Potito’s takes the cake

Mingled among the delicious smells wafting through South Philly’s streets are the sweet aromas from the baked Old World Italian confections that line the shelves at Potito’s Bakery.

“I wanted to stay true to all my father-in-law’s, Carmen, and Maria Potito’s recipes,” Matthew Benigno, who took over the bakery a year ago with wife Cristina — the Potito’s eldest daughter, said. “Basically, I am just applying the work ethnic that I was taught by my mother Josephine [Benigno] and late-grandfather Gus [Perri].

“[He] taught me to be a very determined person with a good work ethic. To treat people the way they want to be treated and value my customers more than anything.”

At 1614 W. Ritner St., customers are feeling the love and paying it back in spades by coming out in force to crown Potito’s the winner in the best cannoli, zeppoli, biscotti and specialty cake categories.

“To be honest with you, it’s like the highest form of praise,” Benigno said of the Readers’ Choice wins. “Thankful, so very thankful that all our loyal customers, that they took the time to vote for us. We are very appreciative. It’s an honor.”

Area residents can stop by the sweets shop for traditional ricotta-filled or specialty chocolate-covered cannolis. The best-cannoli winner also is the originator of the colossal cannoli, which is a 26-by-14-inch giant confection that can be filled or stuffed with miniatures.

“We basically stick to our roots of being Old World Italian. Everything is made from scratch at the bakery, fresh every day,” the owner said. “We are keeping the tradition alive. People keep coming back because it is made fresh daily. We use the best ingredients and that’s something we won’t sway from.”

If you want to sample the finished products that residents think are the best zeppoli — from what Benigno calls an “Old World Italian recipe” — pick up a vanilla Italian cream-filled rendition alongside the best biscotti choices of anisette, walnut and cherry or chocolate chip.

“For specialty cakes, over the last year-and-a-half, two years, really, we have been getting involved with fondant cakes. Volcanoes, baseball fields, real elaborate, different fondant cakes,” Benigno said, adding this is one area he has expanded in the bakery while carefully preserving all the family traditions. “Our only limitation is your imagination.”

With Benigno’s mother working three days per week and his wife handling the pastry shop’s business matters, Potito’s is truly all-in-the-family. Benigno said the success wouldn’t be possible without the commitment from all the hard-working employees, as well as the strong tradition he is carrying on today.

“We have a son, Gioacchino. He’s 2 years old and we hope that he carries on the tradition,” he said. “We are old school. It hasn’t changed. I am just loyal to my customers because they are so important to me.”

A second and third place finish in the cannoli competition went to Termini Bros. and Isgro Pasticceria, respectively. Termini also baked up a second place nod in the zeppoli category, followed by Varallo Bros. Bakery. The biscotti coming out of Termini was good for a silver finish again while the bronze in that category went to Cosmi’s Pastries. In the end, Cosmi’s also has a masterful hand at specialty cakes, taking the second-place trophy there, while third went to Isgro.

The perfect cup

When it comes to morning pick-me-ups, South Philly runs on Black N Brew. Area residents may wander bleary-eyed into the 1523-E.-Passyunk-Ave. corner spot, but they leave with pep in their step and a smile on their face.

“We think it’s awesome,” co-owner Colleen DeCesare said of the win for best specialty coffee/hot beverage. “It’s our goal. We really strive to do the best we can. Service our customers in a friendly consistent way and provide a relaxing environment for them to meet in.”

Recently celebrating four years on the avenue, the first-time venture for partners DeCesare and Jennifer Kaufman — who share digs at Eighth and Watkins streets — is still causing a stir for people looking for a tasty drink or even a satisfying bite to eat.

“Mocha latte,” Kaufman said when asked what customers seem to prefer. “We do a lot of Chai lattes and we have sugars and syrups. Chocolate and caramel and hazelnut, vanilla — people don’t know about flavor combining.”