Syracuse Landmark Di Lauro's Bakery Changes Ownership
Anthony Mondello has acquired the historic Syracuse bakery as the longtime owners step back from daily operations.
Updated on Oct. 27, 2026 in Baking
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Effective October 1, 2026, Anthony Mondello purchased the historic Di Lauro's Bakery located at 501 E. Division St. in Syracuse. While ownership has changed, previous owner Paul Waverchak continues to work at the shop.
Why it matters
The sale marks a transition for a business that has been a staple of the local community since 1908. Mondello acquired the company to pursue his goal of independent business ownership.
The bakery produces 1,200 pounds of dough per night and maintains standing orders for 20 to 30 local businesses. The operation is housed in a 1,200-square-foot facility on East Division Street.
The players
Anthony Mondello
He is the new owner who purchased the business to fulfill his goal of operating his own company.
Paul Waverchak
He is a 75-year-old baker who operated the family business for decades after acquiring it in 1980.
Valerie Waverchak
She is 75 years old and has served as a key figure in the bakery operations alongside her husband.
The details
The bakery is known for its slow-rising bread dough, which rests for three hours before shaping, and a breakfast menu that includes delunas. Mondello plans to modernize the business by introducing social media marketing and updated digital ordering systems.
Timeline
February 1908: John Di Lauro established the bakery business.
1980: Paul Waverchak purchased the bakery from his father-in-law.
August 2026: The shop experienced temporary production issues with new flour.
September 30, 2026: The sale of the bakery officially closed.
October 1, 2026: The ownership transition took effect.
Culture Shift
The transition at Di Lauro's Bakery follows the documented trend of succession challenges in multi-generational family enterprises. This shift highlights how local legacy shops are increasingly passing the torch to new owners to ensure their continued presence in the community.
Customers can expect the same established product offerings while benefiting from upcoming improvements to ordering technology. These changes aim to make daily service more efficient for the 20 to 30 businesses that rely on the bakery for standing orders.
The takeaway
Legacy businesses often rely on a delicate balance between traditional production methods and modern consumer technology. New owners are finding that integrating digital tools is essential for maintaining the viability of shops with over a century of history.
Further reading
Find more updates on the local food scene in the Syracuse Baking section.
Source note: This article includes information reported by Syracuse.
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Should long-standing local businesses maintain traditional methods after a change in ownership?
