Bruno's Bakery Expands With Gelateria In Freehold-Area Shop

FREEHOLD TOWNSHIP, NJ — Summer is almost here, and a gourmet source for an icy sorbetto or cool gelato (or both) is now open in the Freehold area.

Chef Joseph Settepani of Bruno’s Bakery has just opened his gelateria, as promised.

The gelateria features custom gelatos, sorbetto and Brioche con Gelato (a gelato filled sandwich using a brioche recipe from Sicily), and gelato with "sammie" (or sandwich) slices made from baba - homemade cookies, pressed homemade waffles and French macarons.

Based on the menu, the gelateria is like a foodie's trip to Italy right in Monmouth County.

The gelateria, adjacent to the bakery, "soft opened" this week and Settepani is recreating his best-loved childhood dessert from Sicily, with ingredients infused with flavors from Nielsen Massey (makers of vanilla and other flavors) and Callebaut’s Mona Lisa brands (chocolate and American Almonds), he says.

Settepani’s family roots in Sicily have inspired the new venture, with gelato being his most memorable childhood sweet summer treat, he says.

And his father's pastry expertise is never far from his mind.

"Growing up with a father who is a known CMB (Certified Master Baker) with Accademia Maestri credentials, I formed a solid pastry and baking foundation," Settepani says.

"One of the most inspiring lessons from him is making traditional Italian and Sicilian pastry and baking creations. Marzipan fruit is an art form in its own right and is made using the best almond paste outside of Italy. And, the techniques on how to shape and color all the different fruits and shapes that come with the seasons has always inspired me to be the best and create the experience of Italy for our clients, right in their own spaces."

The planned 2023 summer gelatos and sorbetto from Settepani will be made on rotation, the store notes, so you can try something different all the time. Click here for the link to the website and menu.

You can try such gelato flavors Nocciola (hazelnut praline) or Bacio (hazelnut and dark chocolate) and Tiramisu. Then there are sorbetto flavors such as fresh lemon, coconut, mixed fresh berries, and more. Look for the gelato sandwiches too - such as the brioche - and custom gelato cakes. And there are pints and quarts to-go.

The Settepani family opened Bruno's Bakery at 356 W. Main St. in Freehold Township in mid-November, not far from downtown Freehold Borough. Bruno’s Bakery is helmed by father-and-son team of Biagio and Joseph Settepani. Alongside them are Joseph's sister Fina Pulaj and spouse Daniella Settepani.

Settepani decided to pursue a career as a pastry chef, and graduated from the Culinary Institute of America in 2012. In 2013, he was selected to intern at the French Pastry School in Chicago as a pastry chef assistant, where he had an opportunity to work with renowned pastry chefs, according to his bio.

Since completing his internship at the French Pastry School, he has been overseeing Bruno's Bakery as its creative force, the bakery says. In 2019, Settepani joined the Institute of Culinary Education as Pastry Chef Instructor, sharing his passion to a new generation of pastry chefs.

Settepani also lends his time to community and pastry industry efforts.

Settepani tested some of his flavors last year during the New York City Wine and Food Festival’s “Taste of Italy,” serving almost 1,000 frozen treats to a line that lasted all evening long, he says.

The line at the Freehold shop should be more manageable, of course, and the gelatos are now ready and waiting.