From One Oven to a Nation — Over 80 years commitment to taste, quality, and you.
Nardone Bros. at a Glance
Founded in 1942, Nardone Bros. has spent over 80 years perfecting the art of pizza. What began as a small bakery in Pennsylvania has grown into a nationally recognized name in school foodservice and retail. Our legacy is built on quality, innovation, and a deep respect for the traditions that shaped our brand.
Our pizza starts with a signature crust—crafted for ideal texture and taste—layered with a rich tomato sauce seasoned with a proprietary blend of herbs and spices. We top it with premium cheeses and carefully selected meats, creating a product that’s as flavorful as it is consistent. Every bite reflects decades of experience and a commitment to excellence.
We proudly serve a nationwide customer base, specializing in CN-approved products designed to meet the nutritional standards of school lunch programs. From drive-in theaters and local bazaars to football games and little league concessions, Nardone’s pizza has long been a community favorite. That popularity helped us expand into school cafeterias and secure major retail contracts.
Following a fire at our original facility, we relocated all production to our Hanover Industrial Park location. This move enhanced our baking, storage, and shipping capabilities. In 2016, we introduced cutting-edge equipment and a second topping line, allowing us to scale production and explore new techniques while preserving the quality our customers expect.
Today, Nardone Bros. delivers hundreds of pizza products across the nation. Our growth is driven by a relentless focus on innovation. While ownership has evolved, the heart of the company remains rooted in the legacy of Vincenzo and Maria Nardone, whose vision continues to inspire our mission.
Whether it was your school lunch or a staple in your family’s freezer, Nardone’s pizza is often the one you remember—and the one your kids ask for by name. If you’re new to Nardone Bros., welcome!
OUR BEGINNINGS
It all began nearly a century ago, when Vincenzo Nardone and his sweetheart, Maria Pasquino, left the hills of Pietradefusi, a small village in Avellino, Italy, in search of a new beginning. They made their way to Wilkes-Barre, Pennsylvania—right in the heart of the Wyoming Valley—and turned their kitchen into a bakery with the help of fellow Italian immigrants.
From that humble space, Nardone’s Bread was born. Delivered by horse and buggy, one loaf at a time, their fresh bread quickly became a local favorite. As the years passed, the bakery grew—adding hoagie rolls, breadcrumbs, and eventually, the pizza that generations have come to know and love.
When Vincenzo passed away in 1927, Maria raised their eight children on her own. Through the Great Depression, she expanded the bakery’s offerings and kept the business thriving with the help of her daughters and granddaughters. Nothing went to waste—fresh loaves sold for a nickel, and day-old bread became breadcrumbs.
Then came 1942. A local bar needed pizza, and Maria delivered—literally. Her handmade pies were a hit, spreading to restaurants, carnivals, and corner stores. The women of the family led the charge in the kitchen, while the men helped grow the business. Together, they built something lasting.
Even when redevelopment forced the family to leave their Washington Street home, the bonds remained strong. Cousins grew up like siblings, and the spirit of unity carried forward—baking bread, raising children, and building a legacy.
As the years rolled on, family and friends pitched in and kept the recipes alive. Through war, work, and hardship, the Nardones stayed close—living and working together, keeping tradition at the heart of everything they did.
After Maria’s passing in 1961, her children—Louis, Frank, Mario, and Linda—stepped up as second-generation partners. With the same grit and heart, they grew the bakery and laid the foundation for national success.
By 1991, the third generation took the reins. Frank Jr., Mario, Vincent Jr., Louis Jr., and Thomas carried the torch, working side by side just as their parents had.
Weathering the Storms
Over the decades, Nardone’s has faced its share of challenges—but each time, we’ve come back stronger, thanks to the strength of our team and the support of our community.
In 1972, Tropical Storm Agnes brought the worst natural disaster in Pennsylvania’s history. Wilkes-Barre was underwater, and our baking equipment was either damaged or destroyed. But we didn’t let the flood stop us. Within two weeks, Nardone Bros. Baking Co. became the first business in town to reopen—rebuilding equipment, restoring operations, and getting back to what we do best: feeding our community.
Then, on August 9, 2015, another tragedy struck. A fire broke out at our Hazle Street facility, destroying the heart of our pizza production. The flames were fierce, and the damage was total—but thankfully, no one was hurt. All 108 employees were safely relocated to our Hanover Industrial Park location.
What happened next reminded us why we do what we do. The community rallied around us. Local businesses, neighbors, and partners reached out with offers of help—supplies, materials, and support to keep us going. With their help, we kept our promise to customers and continued production.
Through every setback, our mission has remained the same: to serve schools and families with pizza made from the heart. These moments tested us—but they also proved that the Nardone name stands for more than just great pizza. It stands for resilience, unity, and a legacy that keeps rising.
