VESUVIO BAKERY

The historic Vesuvio bakery has been a long-standing institution in New York’s Soho district since opening in 1920. Its iconic lime green storefront is widely recognized by native New Yorkers and tourists alike. The bakery remained in the Dapolito family until 2003 when Anthony Dapolito passed away leaving the bakery’s fate unknown. Eventually, the bakery closed, and the city mourned both Dapolito and the bakery itself. The owners of City Bakery reclaimed the space for a few years, keeping the original façade as an homage to the old Vesuvio. They closed their store in 2019, not being able to fill the monumental shoes of the historic Vesuvio bakery. Again, the bakery remained vacant untilFebruary 2020 when it re-opened. Its new owner decided to keep the iconic Vesuvio name and restore the historic bakery to its former glory.

The owner wanted to celebrate the simplicity and timelessness of the old Vesuvio and classicNew York while also giving it a contemporary Italian design feel. The façade was restored to its original landmark state. Forty coats of paint were stripped, the wood patched, and all was repainted the same green. The awning was replaced to match the original with its front valence signage painted the same. The glass with its signage on it was also kept. The steel threshold was so old that it had beautifully worn through from so many years of foot traffic; it was kept and refurbished. Even the door handle and mail slot were refurbished.The entire 500 square-foot interior had been discarded at some point in the past and an empty shell with brick walls were all that was left. 

A new interior was built out to meet the functional needs of today and to be an evolution from the past. The brick walls were scrubbed clean and sealed and the ceiling was replaced with pressed tin similar to the original. A compartmentalized bread wall was created for bread sales and as a backdrop, while an Italian carrara stone display counter was created for pastries and sales. The wood is stained white oak, and the details are satin brass. The lighting is a combination of vintage and new – all with brass details. Further in keeping with the original and as found in old photographs, one of the display windows is loaded up with elaborately braided breads. The other window has the old dough sheeter from the basement placed as a shrine to Anthony Dapolito and the past.

Although the vintage baking ovens are still in the basement, they were decommissioned many years ago beyond repair, and now everything is baked off-site nearby. Aside from pastries, a variety of loaves are baked daily in limited quantities so locals and visitors can buy fresh bread until it runs out, which is how Anthony Dapolito operated.

LOCATION: 160 Prince Street, New York, NY

SIZE: 250 sq ft

COMPLETED: February 2020

CASS CALDER SMITH TEAM

DESIGN PRINCIPAL: Cass Smith

PROJECT ARCHITECT: Yvonne Choy

DESIGNER: Yu-Chen Chang

CONTRACTORS

LIGHTING: Reveal Design Group

MILLWORK: Nu Interiors

PHOTOGRAPHY: Shannon Sturgis

VESUVIO BAKERY

The historic Vesuvio bakery has been a long-standing institution in New York’s Soho district since opening in 1920. Its iconic lime green storefront is widely recognized by native New Yorkers and tourists alike. The bakery remained in the Dapolito family until 2003 when Anthony Dapolito passed away leaving the bakery’s fate unknown. Eventually, the bakery closed, and the city mourned both Dapolito and the bakery itself. The owners of City Bakery reclaimed the space for a few years, keeping the original façade as an homage to the old Vesuvio. They closed their store in 2019, not being able to fill the monumental shoes of the historic Vesuvio bakery. Again, the bakery remained vacant untilFebruary 2020 when it re-opened. Its new owner decided to keep the iconic Vesuvio name and restore the historic bakery to its former glory.

The owner wanted to celebrate the simplicity and timelessness of the old Vesuvio and classicNew York while also giving it a contemporary Italian design feel. The façade was restored to its original landmark state. Forty coats of paint were stripped, the wood patched, and all was repainted the same green. The awning was replaced to match the original with its front valence signage painted the same. The glass with its signage on it was also kept. The steel threshold was so old that it had beautifully worn through from so many years of foot traffic; it was kept and refurbished. Even the door handle and mail slot were refurbished.The entire 500 square-foot interior had been discarded at some point in the past and an empty shell with brick walls were all that was left. 

A new interior was built out to meet the functional needs of today and to be an evolution from the past. The brick walls were scrubbed clean and sealed and the ceiling was replaced with pressed tin similar to the original. A compartmentalized bread wall was created for bread sales and as a backdrop, while an Italian carrara stone display counter was created for pastries and sales. The wood is stained white oak, and the details are satin brass. The lighting is a combination of vintage and new – all with brass details. Further in keeping with the original and as found in old photographs, one of the display windows is loaded up with elaborately braided breads. The other window has the old dough sheeter from the basement placed as a shrine to Anthony Dapolito and the past.

Although the vintage baking ovens are still in the basement, they were decommissioned many years ago beyond repair, and now everything is baked off-site nearby. Aside from pastries, a variety of loaves are baked daily in limited quantities so locals and visitors can buy fresh bread until it runs out, which is how Anthony Dapolito operated.

LOCATION: 160 Prince Street, New York, NY

SIZE: 250 sq ft

COMPLETED: February 2020

CASS CALDER SMITH TEAM

DESIGN PRINCIPAL: Cass Smith

PROJECT ARCHITECT: Yvonne Choy

DESIGNER: Yu-Chen Chang

CONTRACTORS

LIGHTING: Reveal Design Group

MILLWORK: Nu Interiors

PHOTOGRAPHY: Shannon Sturgis

Vesuvio Bakery

VESUVIO BAKERY

The historic Vesuvio bakery has been a long-standing institution in New York’s Soho district since opening in 1920. Its iconic lime green storefront is widely recognized by native New Yorkers and tourists alike. The bakery remained in the Dapolito family until 2003 when Anthony Dapolito passed away leaving the bakery’s fate unknown. Eventually, the bakery closed, and the city mourned both Dapolito and the bakery itself. The owners of City Bakery reclaimed the space for a few years, keeping the original façade as an homage to the old Vesuvio. They closed their store in 2019, not being able to fill the monumental shoes of the historic Vesuvio bakery. Again, the bakery remained vacant untilFebruary 2020 when it re-opened. Its new owner decided to keep the iconic Vesuvio name and restore the historic bakery to its former glory.

The owner wanted to celebrate the simplicity and timelessness of the old Vesuvio and classicNew York while also giving it a contemporary Italian design feel. The façade was restored to its original landmark state. Forty coats of paint were stripped, the wood patched, and all was repainted the same green. The awning was replaced to match the original with its front valence signage painted the same. The glass with its signage on it was also kept. The steel threshold was so old that it had beautifully worn through from so many years of foot traffic; it was kept and refurbished. Even the door handle and mail slot were refurbished.The entire 500 square-foot interior had been discarded at some point in the past and an empty shell with brick walls were all that was left. 

A new interior was built out to meet the functional needs of today and to be an evolution from the past. The brick walls were scrubbed clean and sealed and the ceiling was replaced with pressed tin similar to the original. A compartmentalized bread wall was created for bread sales and as a backdrop, while an Italian carrara stone display counter was created for pastries and sales. The wood is stained white oak, and the details are satin brass. The lighting is a combination of vintage and new – all with brass details. Further in keeping with the original and as found in old photographs, one of the display windows is loaded up with elaborately braided breads. The other window has the old dough sheeter from the basement placed as a shrine to Anthony Dapolito and the past.

Although the vintage baking ovens are still in the basement, they were decommissioned many years ago beyond repair, and now everything is baked off-site nearby. Aside from pastries, a variety of loaves are baked daily in limited quantities so locals and visitors can buy fresh bread until it runs out, which is how Anthony Dapolito operated.

LOCATION: 160 Prince Street, New York, NY

SIZE: 250 sq ft

COMPLETED: February 2020

CASS CALDER SMITH TEAM

DESIGN PRINCIPAL: Cass Smith

PROJECT ARCHITECT: Yvonne Choy

DESIGNER: Yu-Chen Chang

CONTRACTORS

LIGHTING: Reveal Design Group

MILLWORK: Nu Interiors

PHOTOGRAPHY: Shannon Sturgis

Vesuvio Bakery

VESUVIO BAKERY

The historic Vesuvio bakery has been a long-standing institution in New York’s Soho district since opening in 1920. Its iconic lime green storefront is widely recognized by native New Yorkers and tourists alike. The bakery remained in the Dapolito family until 2003 when Anthony Dapolito passed away leaving the bakery’s fate unknown. Eventually, the bakery closed, and the city mourned both Dapolito and the bakery itself. The owners of City Bakery reclaimed the space for a few years, keeping the original façade as an homage to the old Vesuvio. They closed their store in 2019, not being able to fill the monumental shoes of the historic Vesuvio bakery. Again, the bakery remained vacant untilFebruary 2020 when it re-opened. Its new owner decided to keep the iconic Vesuvio name and restore the historic bakery to its former glory.

The owner wanted to celebrate the simplicity and timelessness of the old Vesuvio and classicNew York while also giving it a contemporary Italian design feel. The façade was restored to its original landmark state. Forty coats of paint were stripped, the wood patched, and all was repainted the same green. The awning was replaced to match the original with its front valence signage painted the same. The glass with its signage on it was also kept. The steel threshold was so old that it had beautifully worn through from so many years of foot traffic; it was kept and refurbished. Even the door handle and mail slot were refurbished.The entire 500 square-foot interior had been discarded at some point in the past and an empty shell with brick walls were all that was left. 

A new interior was built out to meet the functional needs of today and to be an evolution from the past. The brick walls were scrubbed clean and sealed and the ceiling was replaced with pressed tin similar to the original. A compartmentalized bread wall was created for bread sales and as a backdrop, while an Italian carrara stone display counter was created for pastries and sales. The wood is stained white oak, and the details are satin brass. The lighting is a combination of vintage and new – all with brass details. Further in keeping with the original and as found in old photographs, one of the display windows is loaded up with elaborately braided breads. The other window has the old dough sheeter from the basement placed as a shrine to Anthony Dapolito and the past.

Although the vintage baking ovens are still in the basement, they were decommissioned many years ago beyond repair, and now everything is baked off-site nearby. Aside from pastries, a variety of loaves are baked daily in limited quantities so locals and visitors can buy fresh bread until it runs out, which is how Anthony Dapolito operated.

LOCATION: 160 Prince Street, New York, NY

SIZE: 250 sq ft

COMPLETED: February 2020

CASS CALDER SMITH TEAM

DESIGN PRINCIPAL: Cass Smith

PROJECT ARCHITECT: Yvonne Choy

DESIGNER: Yu-Chen Chang

CONTRACTORS

LIGHTING: Reveal Design Group

MILLWORK: Nu Interiors

PHOTOGRAPHY: Shannon Sturgis

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LOCATION: 160 Prince Street, New York, NY

SIZE: 250 sq ft

COMPLETED: February 2020

CASS CALDER SMITH TEAM

DESIGN PRINCIPAL: Cass Smith

PROJECT ARCHITECT: Yvonne Choy

DESIGNER: Yu-Chen Chang

CONTRACTORS

LIGHTING: Reveal Design Group

MILLWORK: Nu Interiors

PHOTOGRAPHY: Shannon Sturgis

VESUVIO BAKERY

The historic Vesuvio bakery has been a long-standing institution in New York’s Soho district since opening in 1920. Its iconic lime green storefront is widely recognized by native New Yorkers and tourists alike. The bakery remained in the Dapolito family until 2003 when Anthony Dapolito passed away leaving the bakery’s fate unknown. Eventually, the bakery closed, and the city mourned both Dapolito and the bakery itself. The owners of City Bakery reclaimed the space for a few years, keeping the original façade as an homage to the old Vesuvio. They closed their store in 2019, not being able to fill the monumental shoes of the historic Vesuvio bakery. Again, the bakery remained vacant untilFebruary 2020 when it re-opened. Its new owner decided to keep the iconic Vesuvio name and restore the historic bakery to its former glory.

The owner wanted to celebrate the simplicity and timelessness of the old Vesuvio and classicNew York while also giving it a contemporary Italian design feel. The façade was restored to its original landmark state. Forty coats of paint were stripped, the wood patched, and all was repainted the same green. The awning was replaced to match the original with its front valence signage painted the same. The glass with its signage on it was also kept. The steel threshold was so old that it had beautifully worn through from so many years of foot traffic; it was kept and refurbished. Even the door handle and mail slot were refurbished.The entire 500 square-foot interior had been discarded at some point in the past and an empty shell with brick walls were all that was left. 

A new interior was built out to meet the functional needs of today and to be an evolution from the past. The brick walls were scrubbed clean and sealed and the ceiling was replaced with pressed tin similar to the original. A compartmentalized bread wall was created for bread sales and as a backdrop, while an Italian carrara stone display counter was created for pastries and sales. The wood is stained white oak, and the details are satin brass. The lighting is a combination of vintage and new – all with brass details. Further in keeping with the original and as found in old photographs, one of the display windows is loaded up with elaborately braided breads. The other window has the old dough sheeter from the basement placed as a shrine to Anthony Dapolito and the past.

Although the vintage baking ovens are still in the basement, they were decommissioned many years ago beyond repair, and now everything is baked off-site nearby. Aside from pastries, a variety of loaves are baked daily in limited quantities so locals and visitors can buy fresh bread until it runs out, which is how Anthony Dapolito operated.

Vesuvio Bakery

VESUVIO BAKERY

The historic Vesuvio bakery has been a long-standing institution in New York’s Soho district since opening in 1920. Its iconic lime green storefront is widely recognized by native New Yorkers and tourists alike. The bakery remained in the Dapolito family until 2003 when Anthony Dapolito passed away leaving the bakery’s fate unknown. Eventually, the bakery closed, and the city mourned both Dapolito and the bakery itself. The owners of City Bakery reclaimed the space for a few years, keeping the original façade as an homage to the old Vesuvio. They closed their store in 2019, not being able to fill the monumental shoes of the historic Vesuvio bakery. Again, the bakery remained vacant untilFebruary 2020 when it re-opened. Its new owner decided to keep the iconic Vesuvio name and restore the historic bakery to its former glory.

The owner wanted to celebrate the simplicity and timelessness of the old Vesuvio and classicNew York while also giving it a contemporary Italian design feel. The façade was restored to its original landmark state. Forty coats of paint were stripped, the wood patched, and all was repainted the same green. The awning was replaced to match the original with its front valence signage painted the same. The glass with its signage on it was also kept. The steel threshold was so old that it had beautifully worn through from so many years of foot traffic; it was kept and refurbished. Even the door handle and mail slot were refurbished.The entire 500 square-foot interior had been discarded at some point in the past and an empty shell with brick walls were all that was left. 

A new interior was built out to meet the functional needs of today and to be an evolution from the past. The brick walls were scrubbed clean and sealed and the ceiling was replaced with pressed tin similar to the original. A compartmentalized bread wall was created for bread sales and as a backdrop, while an Italian carrara stone display counter was created for pastries and sales. The wood is stained white oak, and the details are satin brass. The lighting is a combination of vintage and new – all with brass details. Further in keeping with the original and as found in old photographs, one of the display windows is loaded up with elaborately braided breads. The other window has the old dough sheeter from the basement placed as a shrine to Anthony Dapolito and the past.

Although the vintage baking ovens are still in the basement, they were decommissioned many years ago beyond repair, and now everything is baked off-site nearby. Aside from pastries, a variety of loaves are baked daily in limited quantities so locals and visitors can buy fresh bread until it runs out, which is how Anthony Dapolito operated.

LOCATION: 160 Prince Street, New York, NY

SIZE: 250 sq ft

COMPLETED: February 2020

CASS CALDER SMITH TEAM

DESIGN PRINCIPAL: Cass Smith

PROJECT ARCHITECT: Yvonne Choy

DESIGNER: Yu-Chen Chang

CONTRACTORS

LIGHTING: Reveal Design Group

MILLWORK: Nu Interiors

PHOTOGRAPHY: Shannon Sturgis

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