| The Rotella tradition began in 1850
in Calabria, Italy, where Domenico Rotella
raised his own wheat and milled it into
flour. He used that flour to bake the
hearty loaves of bread that he sold
to the villagers. Over time, Domenico's
mastery of the art of baking became
second to none. He passed his knowledge
on to his son, Alessandro, who immigrated
to the United States in 1909. Alessandro
and his wife, Maria, settled in Omaha,
Nebraska where in 1921 they began Rotella's
Italian Bakery. Here, they began baking
bread in a wood-fired oven, and, in
the tradition of the day, delivered
bread to their customers in a horse-drawn
wagon. Over the years, Alessandro continued
practicing his father's art and became
a master baker himself. |
 Today,
under the leadership of Alessandro's son
Louis Senior, grandson Louis Junior, and
other key family members including Louis
Seniors' son-in-law Dean Jacobsen and his
son Dean Junior, the Rotella tradition continues
into the fifth generation with great grandson
Louis Rotella the Third.
The Rotella tradition has always remained
the same, a commitment not only to the products,
but also in the personal relationships Rotella's
Italian Bakery maintains with their customers.
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