Our story

Four generations of New York pizza dough

Birrittella’s began in 1910 as a family bakery in Tarrytown, New York, just north of New York City. More than a century later, we still make our dough with premium ingredients, New York water and the same family care.

Our vision

Bringing our family tradition to kitchens across the nation

“We want to share the love through our versatile, New York-style dough, and help families create the same lasting memories ours has cherished for more than a hundred years while cooking and bonding at home.”

Ernesto Cappello, CFO, and Vincenzo Conigliaro, COO

From Tarrytown bread to New York pizza dough

Birrittella’s hails from Tarrytown in Westchester County, about 15 miles north of New York City. In the 1940s, Vincenzo’s son Michael began distributing the family’s bread to supermarkets throughout the New York metro area. In the 1980s, Michael’s sons introduced the authentic New York pizza dough that is now our signature product.

Today our dough is sold in more than 5,000 supermarkets, and our online store ships it straight from our New York kitchen to your door in climate-controlled boxes. Use it for pizza, stromboli, calzones, quiche, flatbread or any recipe that calls for a bread dough.

Our history

1910

Vincenzo Birrittella opens Tarrytown Bakery after immigrating from Italy, hand-crafting traditional old-world Italian bread.

1910 to 1940

Vincenzo’s bread becomes one of the most sought-after in Westchester County.

1940s

Vincenzo’s son Michael takes the reins and brings the family’s bread to supermarkets across the New York metro area.

1980s

Vincenzo’s grandsons, Michael Jr., Mitchell and Matthew, introduce fresh pizza dough to supermarkets and grow the business across the Northeast.

2021

A new generation, Ernesto and Enzo, acquires the business and modernizes the facility, processes and distribution.

2022

Gluten-free and ancient grain doughs join the line, packaging is redesigned, and production grows to 5,000,000 a year.

2023

SQF certification is finalized and production expands to 10,000,000 a year. New vacuum sealing makes our traditional dough more flavorful and easier to work with.

2024

Birrittella’s begins shipping nationwide and launches vacuum-sealed gluten-free and whole wheat doughs.

Quality you can count on

Our dough is made in an SQF-certified facility, the global standard for food safety and quality, and it is certified kosher. Every batch is cold fermented for flavor and vacuum sealed for freshness, so it keeps up to 78 days in the fridge and 240 days in the freezer.