By Kellie Mazur
Joey Pucciarelli canât remember his Nonaâs bread recipe. It was always a handful of this, a pinch of that. But heâll never forget when the phone would ring. Nona was baking and needed Joeyâs father to help knead the dough. Once in the kitchen, Joey watched in wonder. The twists and turns of the dough eventually giving way to a deliciously crusty loaf, which Nona would top off with crushed tomatoes, a drizzle of olive oil and a sprinkle of salt.
Flash forward 20 years, Joey managed to capture this spirit in all its homemade, hands-on and agile glory for his small batch baking project, Three Trees Bakery.