Cacia's Bakery
Bakery · Girard Estate
1526 W Ritner St, Philadelphia, PA 19145
Highlights
Brick-oven bakery with tomato pie, stromboli, cakes & pastries
Brick-oven bakery with tomato pie, stromboli, cakes & pastries
"Depending on geography, the words tomato pie mean different things. In Philadelphia, it’s a stripped-down take on pizza — Italian bakery-made dough, tomato sauce, and, depending on who’s asking, a pit of cheese. With a vibrant, lightly sweet tomato sauce and soft crust, Cacia’s textbook tomato pie comes by the rectangular slice, alongside another Philly original: the pizzaz pie, topped with banana peppers, sliced tomatoes, and American cheese." - Maddy Sweitzer-Lamme
"Coming in at number four is nothing to sneeze at. If you’re eating a cannoli from this South Philly, cash-only shop (like us, in a fuzzy robe), you’re a winner. This mascarpone filling has a notable hint of citrus, and the crackly exterior has notes of cinnamon. Best of all, Cacia’s is that rare bakery that’s open as late as 7pm, so they’re available for you during your morning coffee run or within a few hours of pajama time." - candis mclean
"Cacia’s tomato pie is classic. It's the classic, in fact. The South Philly shop has been serving thin slices covered in tomato sauce and dotted with herbs since before phones had rotaries on them. They understand that, in order to get a good tomato pie, the dough and crust have to bring it. The edges are crunchy, and the crust tastes like it has a few bucket splashes of olive oil for a toasty finish." - candis mclean
"I point out that Cacia’s Bakery is a landmark spot for tomato pie, the local party dish featuring a thick, spongy, focaccia-like rectangular slice slathered with tomato sauce and topped with grated pecorino Romano or Parmesan and a sprinkle of oregano, served warm or chilled." - Ernest Owens
"Cacia’s tomato pie is classic. It's the classic, in fact. The South Philly shop has been serving thin slices covered in tomato sauce and dotted with herbs since before phones had rotaries on them. They understand that, in order to get a good tomato pie, the dough and crust have to bring it. The edges are crunchy, and the crust tastes like it has a few bucket splashes of olive oil for a toasty finish." - candis mclean
