A Modern Scene at Binghamton’s Historic Di Rienzo Bakery

While the basic mission of Di Rienzo Bakery and Deli in Binghamton hasn't changed much since the company was founded in 1904, there is one thing that is different now than in the past.

The tons of flour the business needs to produce its classic Italian bread no longer is hauled in 100 pound sacks from railroad cars across Henry Street.

The flour deliveries now every six to eight weeks in a Foodliner tanker truck that travels from Albany to Binghamton.

It can take a couple of hours or more to transfer 50,000 pounds of flour into Di Rienzo's  silo on the Pine Street side of the bakery.

Stacey Root now operates the beloved Binghamton business with her father, Carmen Di Rienzo. She's proud to continue the tradition that's been such an important part of the family for more than 120 years.

Root said Di Rienzo Bakery now supplies many grocery stores and restaurants in the region.

Assemblywoman Donna Lupardo has announced the bakery has just been added to the New York State Historic Business Preservation Registry.

The bakery was started by Italian immigrant Gaetano Di Rienzo in 1904 a short distance from its current location.

In July 1936, the business moved to 152 Henry Street, where it continues to operate with a workforce of 17 people.

Although Di Rienzo Bakery has expanded and modernized over the years, the company says the original recipe developed by Gaetano - the founder - remains the foundation of their product.

(By the way... That Di Rienzo Brothers truck on the pole - that was Uncle Luigi's idea!)

WNBF NEWS VIDEO: A flour delivery to the Binghamton bakery on February 14, 2025.

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Contact WNBF News reporter Bob Joseph: bob@wnbf.com or call (607) 545-2250. For breaking news and updates on developing stories, follow @BinghamtonNow on Twitter.