Tonawanda News

November 23, 2013

Owners of new bakery bring their breads, cookies, pastries to NT's Oliver Street

By Jill Keppeler
The Tonawanda News

Tonawanda News — After a summer spent selling their wares at farmers markets throughout Western New York, a pair of North Buffalo residents have settled into a spot their business can call home — on North Tonawanda’s Oliver Street.

The Oliver Street Bakery, located at 452 Oliver St., opened earlier this month, bringing a storefront location to the business owned by Nick DiPalma and Fawn Hacker. Since July 1, however, their breads and sweets have been featured at area fairs and markets, including a stint at the Clinton Bailey Market in Buffalo and regular Thursdays at the North Tonawanda Farmers Market and Saturdays at the Clarence Farmers Market.

Meanwhile, they’ve been getting the storefront ready for its opening at the former pizzeria site and spreading the word about their goods.

During one recent morning, the glass cases in the business were full of turnovers, pasticiotti (cannoli cookies), pastry hearts and brightly iced, leaf-shaped cutout cookies. DiPalma, who has a degree in history, said he has no formal training in baking, but a number of years of hands-on experience working at a Buffalo-based family-owned bakery. When he left that business, it was time for something new.

“Fawn came up with the idea to start our own, so we kind of went with it,” he said. “It was try this or go work for someone else. So I wanted to try this before I had to go and do that.”

While they’d heard of NT’s Oliver Street, winding up there was mainly a function of practicality, he said. “We just needed a spot.”

Hacker, a nurse by training, deals with much of the creative side of the business and helps with the baking.

“We have a bit an an eclectic background,” she said. “We just found ourselves here.”

The bakery’s menu includes a bit of everything, with an Italian focus. There are cupcakes, cinnamon rolls, danish, breads including French, Italian and various sort of rolls, and cookies from cucidati (fig) to giugiuleni (sesame) and anise balls to classic chocolate chip, peanut butter or oatmeal raisin varieties. 

In addition, they also provide rolls to the Knight Slider Food Truck (a relationship DiPalma called “a natural fit”) and seasonal cookies to Dash’s Markets.

DiPalma said the he’s enjoying the freedom that comes with the storefront.

“Sometimes getting to work on your own is nice,” he said. “When it’s you, on your own, at 3 a.m., it’s kind of relaxing. There’s a certain freedom to it. You don’t have to make anything you don’t want to make. You can do cookies. You can make bread.”

The bakery is gearing up for the holidays, and both DiPalma and Hacker caution those who might want Oliver Street Bakery goods to order as soon as possible. 

“The downside (to owning a bakery) is during the holidays. When you’re celebrating, I’m working,” DiPalma said. “But it’s nice because you’re part of everyone’s celebrations. They’re taking your product to their family dinners.”

IF YOU GO • WHAT: Oliver Street Bakery • WHERE: 452 Oliver St., North Tonawanda • FOR MORE INFORMATION: Visit, search "Oliver Street Bakery" on Facebook, call 260-1522 or email