For cooking that stands out

Why we started Conza

For one seafood dinner, we spent $70 on fish…shocking! When we went to the breadcrumb aisle, we were equally shocked! All the breadcrumbs were hyper-processed, stale, preservative-filled, and poorly seasoned. So, we made our own with real sourdough, olive oil, and whole herbs and spices. It was a game changer! Word spread and our homemade crumbs became the talk of the town amongst other cooking enthusiasts. So in 2021, we joined forces with the James Beard award winning Publican Quality Bread and used all their leftover bread to make Conza. Conza is named after the Sicilian slang word “conzare”, which abstractly translates to “finalizing” a dish by topping it with crunchy toasted seasoned breadcrumbs!

Shakers gonna shake

In 2023, it was time to get serious. We moved to Boston and used Iggys Sourdough Bread and a small Italian Breadcrumber machine to make small batches for our website and markets. After just a few months, we outgrew that! We started baking thousands of loaves of sourdough with a new partner and went national, selling to hundreds of the finest seafood, meat, and produce markets in the US.

Perfecting the crunch

Over the years, we have tested hundreds (this is not an exaggeration) of combinations of crumb size, house-made seasoning blends, and toasting levels to find the perfect combination of textures and tastes that excite the senses and improve even the most basic dishes.

The result will stand out.