Saint Joseph’s Day keeps Johnston bakery busy

JOHNSTON, R.I. (WLNE) — The countdown to St. Joseph’s Day at the Original Italian Bakery in Johnston doesn’t start a few days before, it starts months in advance.

Wednesday is the grand finale, with thousands of zeppola heading out the door.

“Since Super Bowl Sunday we’ve been making shells, every single one of them,” said manager Andrew Irvy.

The bakery sold over 60,000 zeppola last year, and this time, they’re aiming even higher.

“Today, we’ll probably have over 15,000 just in pre-orders, and many more coming in for those visiting the bakery,” said Irvy,

“I haven’t checked the numbers yet, but we’re close to 50,000 so far.”

It’s not just the numbers that impress, it’s the variety.

“We have pistachio, Baileys Irish Cream, chocolate, strawberry, and of course, the original,” said Irvy.

“Everything is made by hand, by Don himself, he’s on the bench 24/7 for zeppola season.”

For Don and his family, making zeppola isn’t just a business, it’s a legacy.

“We’ve kept this tradition for almost 60 years. My husband was the baker, and he taught everyone how to make zeppole,” said Elaine Divozzi.

Now, it’s the next generation carrying the torch, ensuring that every March, Rhode Islanders can keep this sweet tradition alive.

“My favorite is the chocolate one, but honestly, they’re all fantastic. I recommend everyone come down today and try some for yourself,” said Irvy.

Whether it’s your first time trying a zeppola or a yearly tradition, Wednesday is the day to celebrate in honor of the feast of Saint Joseph.