Annarosa’s Bakery
With a special focus on freshly made European-style breads and rustic pastries, Annarosa’s Bakery (175 Elm St., Salisbury, Mass., 978-499-8839, annarosas.com) has been part of the local community for more than 20 years. But ironically, at the time of their opening, neither Bill Malatesta nor his wife, Jane Kenny, had ever worked in a bakery before. “I was working as an engineer and Jane worked in the financial district,” Malatesta said. “She had bought me a bread machine a couple of years prior … and I kind of became obsessed with the whole process, and took it on as a serious hobby. … At some point, I really started to think it was possible that we could do this as a career.” The pair would end up taking professional-level courses from certified master baker Jeffrey Hamelman at King Arthur Baking Co. in Vermont and, as Malatesta said, “the rest is history.” Annarosa’s, named in tribute to Malatesta’s mother, is open three days a week, Thursday through Saturday, offering a wide variety of fresh breads using locally sourced whole grains — you’ll find everything here from rustic baguettes, ciabattas and brioches to sourdough, rosemary and mini French rolls, as well as additional special breads. Other daily pastries and baked goods include Danishes, croissants, sticky buns and various European-style cookies. The Scene recently caught up with Malatesta to talk about his and Kenny’s more than two decades — and counting — of success at Annarosa’s, as well as what he recommends you ought to try when you visit the bakery.
How long has Annarosa’s Bakery been around?
We started 21 years ago, [on] Aug. 11. … We actually started at The Tannery [Marketplace] in Newburyport, and we were there nine years. We came here [to Salisbury] in 2010, so we’ve been here 12 years. … This spot was larger, more suitable and close to the highway. Because we were beginning to get a trickle of people coming up from the Boston area, we knew that … being close to the highway and having easy parking would be a boom to the business.
What makes Annarosa’s Bakery unique?
I think what makes us unique is the fact that Jane and I are so involved, and that’s the beauty of being small. We make everything — we don’t buy mixes or bring in any other outside stuff. … Right now, we’re blessed to have one other very talented baker working with us, and his wife, who is an assistant to us. That’s it — it’s just the four of us that do the entire production, so we’re all connected to the process and the product. … If we’re not there, the bakery’s closed.
What is an essential skill to running a bakery?
Aside from having the skill level, you’ve got to have humility. … You’ve got to believe in yourself and understand quality, and you have to be humble enough to know when you’re not hitting the mark.
What is your favorite menu item that you offer?
It probably depends on what I’m eating, but let’s put it this way: I have never been in a bakery that didn’t make a really good baguette where everything else wasn’t really good. And so … the baguette is probably my go-to thing. I always take one home.
What is something that everyone should try?
One of our bigger sellers is something that’s called Kouign Amann [pronounced “queen-uh-mahn”]. … It’s a laminated dough that develops this really crisp outside and these decadent interior layers. When you bite into it, you’re brought to some other world. They are really spectacular.
What celebrity would you like to see ordering from Annarosa’s Bakery?
We have a gentleman in town here that is a lighting guy for movie sets. And so, for a lot of the movies that are shot in Boston, he does the lighting. Well, he knows I’m a big Denzel [Washington] fan. Denzel was in Boston doing a movie one time, and this guy came in and said that to us, and I’m like, ‘Oh my God, where is he?’ So Jane and I put together a package of croissants to give to Denzel, and whether he got them or not, I don’t know. … So yeah, that would be huge for me.
What is your favorite thing about being on the Seacoast?
I love the fact that we can attract such a diverse population of people from all walks of life. … It’s a beautiful thing because you get the opportunity to connect with people that you might never have otherwise had that opportunity to connect with.
— Matt Ingersoll
Photo courtesy of Annarosa’s Bakery
