A well-known bakery in Brooklyn, operating for 124 years, closed unexpectedly last month. While the owner, James Caputo, cited a desire to spend more time with family, it turns out his establishment had its state license revoked due to serious health violations.
Caputo explained in April to local media that he felt it was time to step back from the shop, also mentioning difficulties in obtaining the necessary fabric for essential repairs on his Italian Logiudice commercial bread oven. He expressed hesitation about passing the business to someone outside the family to keep it going.
Records reviewed by the Post revealed that the bakery faced numerous health code violations, including instances of mold and rodent contamination, which had become persistent over more than a year. Caputo, aged 54, admitted to not wanting to disclose these issues during conversations about the closure.
Despite the challenges, Caputo felt hopeful that re-inspection would lead to reinstatement of the bakery’s license. He cited significant health challenges and the emotional burden of running the shop, along with the physical toll on the century-old business, as reasons for his decision.
On April 27, Caputo publicly shared his farewell through a letter displayed at the bakery’s door, stating, “Our ovens have been lit for the last time,” and mentioning that production had concluded the prior night.
In the aftermath, local residents expressed their sorrow through gestures of gratitude outside the bakery, with handwritten notes pleading for Caputo to reconsider, attributing the bakery’s importance to their community and traditions.
Caputo reflected on the love and appreciation expressed by customers over the years, mentioning a constant desire to improve his bread, although he felt that what they produced was valued by many.
During a January inspection, health officials noted several alarming conditions, including the presence of live rats and other serious hazards throughout the facility. Despite the bakery’s significant issues, a representative from the Department of Agriculture indicated that a path was available for Caputo to address the violations, reapply for a license, and potentially reopen.
Caputo concluded that necessary repairs would entail high costs and months of business disruption. The bakery had kept its prices low amid emerging competition in the neighborhood, recognizing the need to maintain loyalty to long-time customers.
He mentioned submitting an action plan for state approval, but he also experienced uncertainty about the future and how to proceed. Ultimately, he felt it was time to step away, realizing if he didn’t take this chance, he probably never would.
