De Lucia Bakery traces back to 1960, when Giuseppe De Lucia began making bread in a small town in southern Italy before the business eventually expanded abroad, landing in South Beach. The bakery still centers on bread — the dough, hydration, and flour choices are treated as the core craft, built over decades of practice.
Beyond the loaves, the counter runs through coffee and pastries, including La Caprese, the bakery's best-selling cake, available in a gluten-free version. A rotating lineup of grab-and-go Italian staples covers lunch: lasagna, old-fashioned polpette, focaccia with mortadella, and Sicilian arancini, prepared in small batches each morning. Pizza comes both in classic Margherita form and as Pinsa Romana, alongside a wider range of topping combinations meant for eating in or taking home.
Beyond the loaves, the counter runs through coffee and pastries, including La Caprese, the bakery's best-selling cake, available in a gluten-free version. A rotating lineup of grab-and-go Italian staples covers lunch: lasagna, old-fashioned polpette, focaccia with mortadella, and Sicilian arancini, prepared in small batches each morning. Pizza comes both in classic Margherita form and as Pinsa Romana, alongside a wider range of topping combinations meant for eating in or taking home.