With Easter just around the corner, local bakeshop display cases are turning pastel-hued with festive treats, plus beloved sweet bread is back, a soft brioche delicacy with whole eggs nestled in the middle. Though it’s often a Portuguese tradition, Scialo’s County Bakery in Riverside and Seekonk crafts the Italian version. “We add an interesting twist by braiding this slightly sweet and flavorful bread and then we finish it off with a few hard boiled eggs,” explains baker and owner’s son Ethan Scialo.
The family-owned and -operated bakery has been around since 1974, so they’re no stranger to being a part of traditions big and small. “Our goal is to be a bakery customers can trust and rely on for any holiday, event, or just a simple breakfast. We do our best to ensure that every product is as fresh and delicious as possible when it is in our customers’ hands,” says Scialo.
For April, Scialo’s County Bakery will also continue zeppole season strong with their scratch-made family recipe of “traditional boiled cream filling” and fluffy baked shell, with a cherry on top. Watch for their signature Ricotta Pie, too. “It’s very popular at Easter time,” Scialo explains. “Our Ricotta Pie comes plain, with rice, or with rice and pineapple. Tender sweet short dough crust leave customers wanting more.” ScialosCountyBakery.com
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