What an amazing classic tomato pie!! Absolutely loved the Canoli's as well! Went there early morning and the service was great - would recommend early to snag fresh pies and treats

Fav spot for fresh bread. Been going here for as long as I can remember. It's always so fresh and have good tomato pie

The tomato pie is simple, incredible, and amazing! No frills spot. Cash only. Get the corner slice...you won't forget it.

I'd never thought I would be writing a review on Sarcone's. I love the bread - it's legendary in this city, and I have had it regularly while in Philly. However, I typically wouldn't review bread. I stopped in today around 8:30 in the morning on Dec 24th for two loaves, and had to wait, as they were selling out as soon as a new batch was brought out from the ovens. While I was waiting, they brought out pizza and tomato pie.......pizza and tomato pie? I never knew they made these two items. I still had about a 15 minute wait for my 2 loaves of bread, with a large fresh tomato pie staring me in the face. I've never had tomato pie, until today - I hadn't yet had breakfast, so I guess I was going to have tomato pie! I got a slice and couldn't believe how delicious it was. Of course it's a thick pizza crust, but it's Sarcone's bread and you immediately know it. The sauce on top was perfect - in texture, taste and the amount of topping. Subtly seasoned, the slice exceeded my expectations of what a tomato pie would taste like! I'll be back for the bread.....and the pie!

Never have I ever walked in a bakery and left with a full size loaf of bread fresh from the over too hot to handle too good to resist. We ate the whole thing, straight up, no butter, no nothing, in a matter of minutes. We also came back the next day for cookies and more fresh baked Italian bread. So good!

My absolute favorite spot in the city for bread of any sort. Rolls, strombolis, garlic bread, dinner rolls, loafs, etc I always grab a few extra and freeze them. Freezes well. Everything is made fresh and you can definitely taste it. Get there early before they sell out! Pizza is fantastic and super filling. Dough is perfect texture, and the sauce is delicious. Definitely would recommend stopping in for a slice!

OMG... the smell alone is more than enough to pay for...it is warmth and comfort and tastiness all wrapped up in a smell. Seriously, the service is its own thing. The ladies are not really helpful or super friendly. They are there, doing their job, and matter of fact...similar to the way my favorite bakery in Easton use to be when Mittsie's family owned it. I tried a cannoli only because the tomato pie wasn't ready. The filling was good, a little cinnamon in the shell. Overall, it was good. I ate their rolls when I ate a cheesesteak from a shop a 1/2 block from them. It had the crispy, crunchy outside with the soft yeasty inside. Yum! But the tomato pie is the king! It steals the show. It is 10 times better than my favorite Italian bakery's pie every was! The sauce is rich and boasting of flavor, and the crust...crispy, tasty, light, airy and thick enough. But then the olive oil. They drizzle a fabulous olive oil all over the pizza which is amazing. If you can get it fresh and a little warm, there is nothing better.

Love Sarcone's. Awesome dinner rolls, hoagie rolls, tomato pie, cheesy bread, everything. Friendly service and great neighborhood location. They also do a fantastic job on the Too Good to Go app (look it up if you haven't used) and give you such good things!!

Italian Bakery Tour - Sarcone's Bakery I've been baking for the last 3 years, since COVID began, and while I've had some successes, I haven't yet mastered two native Philadelphian baked goods - Hoagie (or "sub" or "grinder") Rolls and Tomato Pie, an Italian-American/Philly take on Sicily's Sfincione Palermitano. So, one day in April 2023, I partnered with my Yelp buddy, Gerald S., to traverse the Greater Philadelphia area, visiting five well-known and respected Italian bakeries, sampling those two things. I wanted to understand the nature of those breads, to understand their common traits - size and weight, density, crumb size; and, in the case of Tomato Pie, the sweet/acid/spice taste of its sauce. Of course, none of the bakeries that I visited would share their recipes, but I hoped to return to San Diego with a good idea of how to fiddle with recipes I have on hand, to make hoagie rolls and tomato pie similar to those I ate in Philly. SARCONE'S BAKERY Hoagie Rolls While none of the hoagie rolls I sampled from the five bakeries on my "tour" were unpalatable, those I ate at Sarcone's were the absolute best. If I lived in Philadelphia, I'd purchase them regularly, and as I don't, theirs are the ones that I'll try to replicate at home. Sarcone's unseeded hoagie roll was wrapped in a thin, crispy crust that yielded to moderate pressure; once released, it immediately sprung back into shape. Their seeded roll, which has become the preferred roll for many of Philadelphia's hoagie and steak shops, had the same attributes, and it had the advantage of being flavored by the nutty toasted sesame seeds that ran along its top. The dough for these rolls tasted a tad fermented, as good breads do. My guess is that it contained sugar, and perhaps a little oil or shortening, making the rolls "fluffy" and more flavorful that their competitors'. Their crumb was fine, tight and even, with no large bubbles. [EDIT: In 2014, fourth generation owner Lou Sarcone, Jr. told JerseyMan Magazine this: "I've never changed the recipe...[s]ometimes the quality of the flour may change, maybe protein levels aren't there and you have to add a little bit of protein. We do have to adjust for that. But as far as changing the recipe, no. It's water, flour, salt and yeast." "It's a six hour process. We have a guy that comes in at 12:00 every night. The dough sits for two hours. The bakers start coming in at 2:00 AM, processing the dough, the various shapes, sizes, and measures. It takes two hours to do that, so that's four hours. Then they have to turn it into a loaf of bread, turn it into a roll, so by the time the bread is mixed and comes out of the oven, it's six hours. https://tinyurl.com/mr298pjj ] The unseeded rolls were 30" long, 9" in circumference and weighed ~400g. A 4" midsection weighed ~95g. I estimate the density of the baked rolls at 0.22485 g/cm3. Tomato Pie It should be said that I'm not an enthusiastic fan of tomato pie. I don't dislike it, but I have some difficulty distinguishing it from the bread I dip into my tomato sauce as it bubbles on the stove when I want to test for saltiness. However, Sarcone's tomato pie was tasty, and if tomato pie was what I wanted, I'd buy their slice first. Its crust was light and crispy along the edge, and the bottom was neither soggy nor greasy. Each slice was ~6.5" x 4", and soft without sagging. The pie's sauce had a nice tomato flavor that was neither too sweet nor too herbal, and though a first bite delivered what my notes say was a "nice garlic hit," it wasn't overwhelming. ******************** HIGHLY RECOMMENDED Sarcone's Bakery: https://tinyurl.com/zkhavfnp Conshohocken Italian Bakery: https://tinyurl.com/4ffak98y RECOMMENDED New York Bakery: https://tinyurl.com/bdhtunz8 Cacia's Bakery: https://tinyurl.com/mw9yf6v8 NOT RECOMMENDED Corropolese Italian Bakery & Deli: https://tinyurl.com/26upuxdx .