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David Napolitano

Owner of the fabulous Breadico and fellow East Bank entrepreneur, David Napolitano fell in love with food in the Little Italy of Boston’s North End, where he was every day exposed to imported meats, cheeses, wines and fresh baked bread. He learned to make dough and sauces and doughs using recipes that had been passed down for generations. He worked at The Salty Tart with the nationally recognized James Beard-nominated pastry chef Michelle Gayer. “She instilled her motto of ‘cooking with integrity,’ which we honor for even some of the littlest things we do at the shop,” he says. “The Salty Tart was truly my test kitchen where many of my first mistakes and breakthroughs were made.” David says a restaurant he appreciates is Bar La Grassa in Minneapolis, MN. “Their menu is smart and diverse but with respect for the regions it represents, and the food is always well executed. Quality is never overlooked, even in regards to the beauty of the space or spectacle of the kitchen.”

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