Born and raised on the beautiful island of Ischia, Italy, founder Pierluigi Mazzella, fell in love with all things food. His father is a professional fisherman on the island and showed their family what it really means to buy fresh and local. This passion for high quality food never left Pierluigi as he moved through his culinary-based high school and into the professional food industry. He worked his way around Italy in pizzerias, restaurants, and artisanal bakeries before coming to the US to work in 2017.

For those of you who may already know him, you may say that he’s obsessed and addicted to baking. He recently quit his bakery job to run Fatto a Mano full time! His addiction drives him to constantly research, learn, and experiment. His goal is to create products full of flavor and personality, made with the highest quality ingredients. Pierluigi wants to share his passion with all of you, and hopefully change your perspective of how breads and desserts should not be seen as the enemy! He most recently received the award for 2022 Baker of the Year by the Connecticut Restaurant Association.

At Fatto a Mano, we do not use any kind of preservatives or stabilizers in our products. All products are made with natural levain or “Lievito Madre” and made by hand. We suggest eating all of our products within 1-3 days. We aim to use both high quality and local ingredients from CT and New England.