Roma Bakery in Stoney Creek eyes $4-million expansion

What are the owners of Roma Bakery doing to mark 70 years in business?

How about a $4-million expansion?

If you're in Hamilton, you know Roma pizza," said Anthony Di Filippo who along with his father, Phil, run the family-owned business that was started by Anthony's grandfather, Philip, in 1952.

Di Filippo said they plan to add more production space, revamp the retail store and add a second-floor office area.

We're doubling the size of our store," said Di Filippo who noted the business will grow from 4,000 to about 8,000 square feet and the number of full and part-time staff will increase from 60 to 80.

Di Filippo noted they own about an acre of land at their Barton Street East location and will be building on the east side of the business and adding more parking.

He said the expansion has been in the works for years and expects construction to begin in mid- to late-fall and be completed by fall 2023.

A Hamilton original, Roma Bakery was started by Philip Di Filippo in the north-end at the corner of Ruth and Case streets (Barton and Sherman area) 70 years ago.

Di Filippo said his grandfather was a Stelco worker who began baking bread in a backyard building for the local Italian community.

The bread was sold door to door and popularized by word of mouth and it wasn't long before there were enough customers to warrant a nearby storefront.

Di Filippo said his grandfather called the business Roma as it offered a link to Italy.

He was interested in Roman culture and Roman history," Di Filippo said.

Along with fresh-baked bread, the founder started making what has become Roma's most popular product, the slab pizza, which features zesty tomato sauce on bread dough and no cheese.

Family lore says Philip saw the simple pizza on a trip to Italy and started working on his own version of the product, eventually coming up with the recipe that is still used today.

Di Filippo said at one time they used lard in the pizza but switched to vegetable shortening about 20 years ago making their slab pizza free of any animal products.

It's simple, easy and versatile," Di Filippo said. It's all natural ingredients."

He credits his father, Phil, for growing the business.

Phil, who is semi-retired but still drops by the business each day, said his father saw that the Italian community around them was moving to places like Stoney Creek and Ancaster in the 70s.

My dad said if we're going to stay alive, we've got to move with them," Phil said.

Roma Bakery moved to its current location in Stoney Creek in 1975.

They also had satellite stores in the east end and in the plaza at Fennell and Upper Gage.

Those stores were closed in the mid 80s after Fortinos started selling their slab pizzas.

Phil noted he was approached by Fortinos after The Barn (now Metro) began selling their quarter-size slab pizzas.

They (Fortinos) said they wanted to sell our pizzas because they couldn't make their own," Phil recalled. That was a pretty big deal, it transformed our business."

Those pizzas are now available at more than 75 grocery stores in and around the Hamilton area.

Phil said they are grateful for the support the community has given the bakery over the years.

We have great employees and great customers too," he said.

Back at the busy retail store, which includes a deli and a cheese counter, regular customer Jann Rorie is being served.

She's a big fan of the Roma pizza and other baked goods,

Because they're delicious," she said. Excellent food and good service."

STORY BEHIND THE STORY: Hamilton Community News wanted to find out more about Roma Bakery's $4-million expansion.