The story
Tucked into Philadelphia’s Italian Market, Sarcone’s Bakery has been a five-generation family operation turning out one of the city’s most hallowed staples: the tomato pie. As Only Scrans notes in a recent deep dive, the bakery makes its classic version using leftover dough from its bread production, then bakes it in brick ovens that have been in continuous use since 1918. That century-old equipment and resourceful technique yield a pie that feels both pragmatic and timeless—a hallmark of old-school South Philly baking.
More than just a bakery, Sarcone’s is a living archive of Italian-American tradition, earning a stellar 4.6 rating from the ReTubeIt community. The tomato pie itself—bright, saucy, and served at room temperature—remains the undisputed draw, though the space also offers bread and other baked goods. For anyone tracing Philadelphia’s food lineage, a stop at this 9th Street institution is essential; it’s a taste of how a family business can keep a city’s culinary heritage alive, one brick-oven cycle at a time.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 1 dish mentions say about the food
Scrans declares Sarcone's tomato pie a must-try, praising its perfect crust and tangy sauce. The overall vibe is warm, nostalgic, and deeply satisfying.
“Look at this Fat Philly tomato pie. You can smell the tomatoes. The tomato base is so thick, so tomatoey. The dough underneath is quite thick, almost like a focaccia. They take leftover dough from the bakery, bake it in these enormous brick ovens, and cover it with their signature marinara sauce. This is a Philadelphia classic. I was told you can't go to Philly without having a tomato pie, and I'm loving my life right now.”
What creators say
1 creator has covered Sarcone's Bakery. Most active: Only Scrans
Sarcone's Bakery, a five-generation family business, makes a classic Philadelphia tomato pie using leftover dough from their bread production, baked in brick ovens that date back to 1918.
Dishes mentioned
Tomato Pie
Look at this Fat Philly tomato pie. You can smell the tomatoes. The tomato base is so thick, so tomatoey. The dough underneath is quite thick, almost like a focaccia. They take leftover dough from the bakery, bake it in these enormous brick ovens, and cover it with their signature marinara sauce. This is a Philadelphia classic. I was told you can't go to Philly without having a tomato pie, and I'm loving my life right now.
