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PAGE " - 1lttATtiftLOO CHRONKZLE. WENESOAY. MARCH s, I986 The bread they sell is their "first and foremost" product over their other items. "John makes it himself with flour, water, yeast and minimal salt. It's as natural as possible." -Sirya says her husband's bread is not fattening. "Contrary to popular belief, it's not. If you put butter on it, then your in trouble." - - 7 __-- "I'm really proud of what 1 make," says Mongillo. "it's an old recipe like they (Italians) used to use. People from small towns in Italy had to make their own bread, they couldn't go to cities to buy it." Mongillo noi only likes his Bread to taste good but to look good as we“. m - -- _ _ "rin really fussy," he says. "I'll keep bread back here if (the loaves) don't look good." The standards he sets afe those according to what he'd like if he were out to buy it. "If it's good enough for me, then it's good enough for a lot of people." - - - - Verona-Bakery Gs its own speéial house bread. "John has developed his own cheese bread into which he places almost a quarter pound of cheese.", 7 A Mongilld explains that most bakeries use a cheese powder as opposed to the, real chelidar he uses, _ _ _ The Mongillo's have had much success with their pizzas. "Our pizzas are going like wildfire," says Sirya. "Everything is fresh. John makes the dough. The mushrooms, peppers-J buy them, I chop them up a WATERLOO. TOWN SQUARE 886-3791 IN-STOCK WALLPAPER ALL AT DISCOUNT PRICES 1ttya.lhn!itf2lt,iir' BUY ONLY WHAT YOU NEED WE cur SINGLE ROLLS AND GLADLY ACCEPT RETURNS Sunworthy, Mayfair, Waldec, International, Phoenix, and Many Others , peppers-l uy them, I chop them up a I -You)& StCllair- LARGEST SELECTION IN " INTERIOR PAINT UP To 50% on - TWO WATERLOO LOCATIONS - The'Paintand Paper People CONESTOGA MALL 886-2 789 John and Sirya Mongillo use oldofashioned family Italian recipes in their ttem/Waterloo business, Verona Bakery. couple of gimesra week. I dopl use anythjng Irozen.." . says. “We make them oyrsely.es, nothing. is bought." "We had a lady that came in here the other day and she asked, 'Do you really use fresh mushrooms?' I said, 'Come here.'" And there was Sirya in the back of the shop slicing away," adds John. Soon, when they get their own cooler, the Verona Bakery will also be packaging their own ready-made pizzas. They will also sell fresh pizza dough and sauce for customers who like to make their own pizzas. "We can explain to anybody how to roll out the dough," says Mongillo. "People think it's as simple as rolling it out, but there is more to it." -- Their dough will be a "good size, 24 ounces," says Mongillo, who has seen only 16 oz. offered in other places. 7 A 7 - - -- . . "The only thing is, we don't have a delivery service. But, if people phone ahead, we'll have it ready for them," says Sirya. A - _ _ _ _ _ _ . V "In a couple of weeks we're bringing in hot sandwiches," she says. "They'll be made on John's buns--homemade veal sandwiches. It's a veal that 1 bread myself. I make everything from scratch." The sausages that they'will after are a recipe from Mongillo’s parents. "It's a really nice recipe," Sirya Mongillo says that when they were in Mississauga everybody called his mother Mama. "She used to put her heart into it--all the cooking. We more or less picked up the recipes from there because we were there all the time." And to his family's recipes, Mongillo also includes those from Sirya's family. [ "Oh, my mother makes this phenomenal green spinach agna that she taught me to make," says Sirya, who intends on making fresh pasta to sell at the shop. The Mongillos have already had restaurants approach them for their products and they are contacting other places themselves. "It's all by word of mouth so far," says Mongillo. For the future, the Mongillos would like to have a place like the San Lorenzo Bakery in Mississauga. Besides a bakery, it was also a delicatessen and sold other items like pasteries, cappuccino and espresso. when it cdmerto quality, the Mongillos refuse to compromise. "That's what keeps people coming back, constantly. Because it's good, homemade, fItstyi' _ _ Mongilfo says "We wait to keep the quality high and the price low. If it's not a hundred per cent, it doesn't go out of here."