The Scoop: Frangelli's Bakery

Posted: July 03, 2014

The deal: The South Philly corner spot's been there since 1947 and still feels like a best-kept neighborhood secret. When owner, pastry chef and neighborhood kid John Conlosi bought the biz in 2010, he kept the recipes - and resurrected a summertime tradition: the plain doughnut, sliced in half and filled to order with vanilla or chocolate Jack & Jill ice cream, and dusted with powdered sugar. Conlosi said that he remembered the treat "as a child, growing up right across the street, at 9th and Jackson."

Where: 847 W. Ritner St. (9th and Ritner), 215-271-7878, frangellis.com.

Summer hours: 7 a.m.-5 p.m. Tuesday-Friday, 7 a.m.-4 p.m. Saturday. They'll reopen Sundays and Mondays in the fall.

Most popular: Evenly divided between vanilla and chocolate, although, lately, said the woman behind the counter, "People come in, they just want the 'Franolli.' "

Franolli? Same homemade, hand-cut doughnut but stuffed with cannoli cream, the kind made with ricotta and tiny chocolate chips. Conlosi created his first in April, gave away a couple of hundred samples one Saturday and wound up featured on "The Chew."

We tried: Chocolate ice-cream stuffed. Breakfast (sandwich) of champions. Disappeared all too quickly.

Then we: Ordered a paper box filled with glazed, cinnamon-sugared and chocolate-iced, plain and buttercream-stuffed cronuts and a coupla those famous Franolli, for good measure. (Wouldn't you?)

Next time we'll: Come in by 7:30 a.m., when the doughnuts are still warm, and eat our ice cream-stuffed even faster. And take home a dozen cinnamon buns. And maybe a few more Franolli.

Prices: Ice-cream stuffed: $3. Franolli: $3, other doughnuts: 90 cents.

If you're still hungry: Hamburgers. From France.


A summertime journey across the Philadelphia region in search of great ice cream and other frozen treats. Reported this week by Daily News staff writer Lauren McCutcheon. Email your fave spot to conradl@phillynews.com.

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