Stop in today and join the family!
It's all about the bread
Our fresh-baked bread is at the core of every sandwich we make at DiBella's. In fact, it's so important to us that we consider it the core of our business. We cannot make an exceptional sub without exceptional bread. It's what we are known for and it is what we do best. Developing and consistently delivering the perfect traditional roll that is crusty on the outside with a soft center is not just a skill, but what we consider an art. We work with each store's in-house bakery to conduct daily bread checks to ensure that every roll is made to the highest of standards.
Our dough is aged on a daily basis for a minimum of 16 hours before baking.
Each roll is scored and seasoned by hand before going into our oven.
Baked at least twice daily, every roll you have is no more than a few hours out of the oven.
It all started almost a century ago in a little corner grocery store.
The place? Rochester, NY. The store? A small, family-run business with a reputation for quality, value and consistency that gradually evolved into an Italian import store and deli. Over time, DiBella's moved away from importing, turning instead to time-honored baking techniques that would produce the classic sub roll for which we're famous.
Our commitment to the best subs you’ve ever had.
After all these years, we still adhere to the same classic baking techniques for rolls and cookies like you'd get from a small, neighborhood bakery. Proofed, scored, seasoned and fresh baked all day long — guaranteeing not only the freshest roll you ever tasted, but the best sub you ever had. And that's not just Grandma DiBella's Italian American pride talking. Because as awesome as our sub rolls may be, they don't become classic DiBella's subs until they're custom prepared right before your very eyes. With the highest quality meats, cheeses and condiments. Your choice of roll. Your choice of toppings. Your own personal touches that make our classic sub all yours.
Building relationships, one guest and one sub at a time.
Today, that small, family-run business is 44 stores in five states, still specializing in what got us where we are today: quality, exceptional service and awesome bread. And every time we build a sub, we build a relationship that has attracted a cult following — a relationship that turns first-timers into regulars — one that could only have come from the Italian in us and our red, white and blue collar roots.
