Scafuri Bakery

Scafuri is an Italian bakery in the heart of the old neighborhood on Taylor Street. And for something this old, it has recieved scant attention on LTH. I put it into the search engine here and only a few mentions, and really nothing of the fare--as if people *knew* about the place, but no one knew about the place. Perhaps, I can correct that.

There are two impressions one gets upon entering Scafuri. One, what, the pessimist impression, might be put off by the enormous spaces between offerings. And the Italian bread does look a bit sad. They might not get anything at Scafuri. On the other hand, the bright-siders, will notice that there are two or three pastries that are so intensely hand made, so real looking. And the Italian woman, house dress and all running the show, straight from a cameo in a Scorsee flick, makes you feel quite at home. Be an optimist.

I've only tried a few things so far, but they are all as special as they look. Scafuri makes a bunch of pastries with a very short dough, do not tell the trans fat police, but this stuff is highly delicious. As I note above, it tastes like Momma made it, not a professional baker. Inside this dough comes various packages including a light sweet cheese. I've found the "strudel" highly addictive. I note this strudel is shaped long like a strudel, but the package is not a true strudel (i.e., from filo type layers). Still good.

Scafuri is a long way from being the best (surely not the best stocked) bakery in Chicago, but should be on your short list of places to try.

Scafuri Bakery
1337 W. Taylor St.
312-733-8881

Right on. And what about Il Giardino on Harlem? I was at a meeting on the NW side last week, and the snack tray seved with coffee was stuff from Giardino. I made a pig of myself, and I'm not really much for sweets. They make maybe the only canolli I really enjoy. I thought most of the stuff was on par with things from BomBon, Bittersweet, whatever. I have not been as impressed with the stuff they place in groceries. This spread was directly from the bakery.

VI,

As much as I have tried to love Scafuri (it has the correct look and feel as you have pointed out), I just can't get behind it at all. The selection is very limited and unpredictable. Also, there is little or no chocolate offered, which is a fatal flaw in my book.

I wanna follow-up based on SteveZ's and JeffB's comments. Scarfuri is just not the same kinda places as Il Giardino (or Palermo or Ferrara)*. Although I dissed the bread above ('cause it looked very light), I would say that Scarfuri is more of a boulangerie than a patisserie. The pastries, as they are, are simple items, essentially coming from a basic short dough. Or there are cookies.** And that is the same reason why there is such a limited selection and no chocolate too boot. You go to Scarfuri for what they have not for what you want.

Rob

*It's hard to directly rate between these three sources of mostly Sicilian style pastries because freshness seems to be the defining factor, but all in all, I like Palermo the best. And of the other Italian bakeries I've tried in the Harlem area, none are close to these three.

**I shall point out that Scarfuri had a few sfogliatele and napoleans in a case but from my eye, they looked baked somewhere else.

Scafuri's, the very old bakery on Taylor, is dead and actually has been for several months. I was a bit surprised that that had not been noted here yet but there it is...

Antonius

While on the way to Sweet Maple Cafe, noticed a sign in Scafuri's window- Reopening Summer 2011.

Scafuri (1337 W. Taylor St.; no phone yet), which closed in Little Italy in 2007 in its 99th year of business, is reopening. Kelly Lynch, a Scafuri family member who apprenticed in an Italian bakery in the Chianti region, hopes to greet her first customers this summer after renovations bring the building up to code. A poor health inspection and Lynch’s great-great-aunt Annette’s advancing age caused the 2007 closing, but now Lynch and her aunt Michelle are ready to take up the reins. “The family all grew up visiting this bakery, and we are all excited to see it reopen. It’s been such a special thing in our family,” Lynch says.

http://www.chicagomag.com/Radar/Dish/De ... an-Square/

That is good news. We need more bakeries. Lets hope it is a success. I wish De Leo's would come back.......I loved their pizza which was more like bread in a pan. Sold by the slice, it was food for me for years as I went to school down the street...............