by Rick Winterson
It is said that any institution is the lengthened shadow of one man. This is why Joseph’s is known by that single name only, instead of its full name - Joseph's Bakery and Delicatessen. Its founder, Joseph Masciave, arrived in The United States in 1965 and worked in the old Fiore Bakery in Cambridge for three years. He met his wife, Carmela, there and they were married soon afterwards.
Joseph and Carmela bought a small drugstore on the corner of K and Fourth streets in 1969, intending to turn it into a bakery. From that moment, Joseph said, I vowed to work my hardest and make that business a success. This is how the story of Joseph's Bakery began.
Joseph and Carmela hopes have now become a reality with the help of their daughters and nephews, along with the grandchildren on Sundays. And they treasure the support and friendship they've received from the South Boston community
Baking is perhaps the most ancient of crafts, but there is one feature that will never change so long as the sun rises and sets - the early hours. For maximum taste and that elusive fresh-baked smell, bread must be baked on the morning of the day it is eaten. Joseph's daughter, Nancy Starck, arrives as early as 3:30 a.m. to proof the dough and then bake the bread. Proofing is an operation performed at room temperature allowing the yeast to actuate slowly so that the final baked goods are more consistent. All baking is finished at 6 a.m. Twelve breads are offered, ranging from marbled rye to sourdough to European loaves. Add in the aroma from Joseph's gourmet blends of Colombian coffee, and who could say, No.
The heart of any bakery is its back room where all the baked goods are made. Everything offered by Joseph's Bakery is homemade; no baked product is brought in from the outside. Modern machinery, including two walk-in freezers, Hobart double-planetary mixers, and temperature-controlled proofing boxes, combine with rolling pins, flour scoops, and weigh scales in a mixture of the new and the old. The equipment is constructed of wood or stainless steel. There is an orderly bustle about the premises because baking is still a highly labor-intensive profession. Cleanliness, consistency, and efficiency are paramount. Above all, there is still no substitute for the eye and feel of a master baker.
Joseph's is truly a family operation. Another daughter, Melinda Nimblett, shares the work in the bakery with Nancy, including the early hours. Joseph's sister, Frances DiModugno, runs the delicatessen side with her sons, Fred, Joey, and Frankie. Bogumila (Bogusca) Odachowska Finnerty who claims that an 80 or 90 hour week is not so much. It must be mentioned that Nancy, Melinda, and Bogusca all married Southie boys. Perhaps cosmetic manufacturers should learn something from this, and put the fragrance of fresh bread into their formulations. Joseph's has a lot to spare.
It's also rumored that Carmela worked in the bakery until it was time to have Nancy and Melinda. Going directly from the bakery to the hospital. When they were infants, Carmela kept them in baby carriers in the back, so she could help with the business while being an attentive mother. It's clear that hard work and dedication underlie Joseph's success. Working through three nights straight before Thanksgiving and Christmas is normal. The bakery has an excellent word-of-mouth reputation, which has generated many orders from cruise ships and restaurants in Boston. However, the mainstay of the business will always be retail, meaning the neighborhood.
A look at the menus gives a major reason for Joseph's popularity. There is an incredible variety. The deli, in addition to hot subs, cold subs, and pasta, has around 20 dinner plates. Roast pork, fish cakes, cordon bleu, and sirloin tips complement the Italian dishes available. A quick scan of the bakery menu reveals tirami su, M&M cookies, German chocolate cake, raspberry turnovers, carrot muffins, and custard pies, along with other well-known but hard-to-find specialties.
Wedding cakes are a work of art at Joseph's. They are custom-made, using your own design or one of Joseph's photos - it's your choice. A typical cake will weigh more than 50 pounds and will usually run four tiers. It will serve upwards of 300 people. A hint for an engaged couple: Order your cake a month before the wedding.
Joseph's Bakery and Delicatessen is located at 258 K Street on the corner of Fourth Street, across from the Fire Station. The phone numbers are (617) 268-1133 Deli or (617) 269-2186 Bakery. Take-outs, platters, and baked goods for any celebration are available. Please call anytime.
