Collegeville Italian Bakery Pizzeria Napoletana traces back to a family from Nusco, in Italy's Campania region, who settled in America and opened the bakery in 1994. Founders Giovanni and Caterina built the business on scratch-made bread, and it's now run by their daughter and her husband, Steve, who have kept the same traditions going.
Everything comes from scratch daily: breads, rolls, stromboli, cookies, cakes, and pastries, alongside homemade pastas, meatballs, and Italian sausage made in-house. The deli side leans on real technique rather than shortcuts — fresh fileted chicken breast for the Bangin' Cutlet, hand-tied Top Round roast beef roasted in-house rather than deli lunchmeat, and hand-roasted turkey breast that turns into a hand-carved Wednesday tradition. The Holy Grail Calzone and Stella Margherita round out a menu that also includes imported meats, cheeses, and olives.
The bakery operates as a dine-in and takeout pizzeria, deli, and bakery with catering for events of any size, and it has built a steady local following for its baked goods, sandwiches, and pizza — often busy, especially around holidays and special occasions.
Everything comes from scratch daily: breads, rolls, stromboli, cookies, cakes, and pastries, alongside homemade pastas, meatballs, and Italian sausage made in-house. The deli side leans on real technique rather than shortcuts — fresh fileted chicken breast for the Bangin' Cutlet, hand-tied Top Round roast beef roasted in-house rather than deli lunchmeat, and hand-roasted turkey breast that turns into a hand-carved Wednesday tradition. The Holy Grail Calzone and Stella Margherita round out a menu that also includes imported meats, cheeses, and olives.
The bakery operates as a dine-in and takeout pizzeria, deli, and bakery with catering for events of any size, and it has built a steady local following for its baked goods, sandwiches, and pizza — often busy, especially around holidays and special occasions.