Cacia’s Bakery

Cacia’s Bakery (South Philadelphia) - Tucked into a neighborhood of row houses, Cacia’s is a classic South Philly Italian bakery that has been selling tomato pies since 1953. They use a coal-fired oven (one of the few left in the city) that predates the bakery. “Tomato pie” is the Italian-American descendant of Sicilian sfincione (the original Sicilian pizza, topped with breadcrumbs). Compared to its Sicilian grandfather, tomato pie is a thinner, more tomato-forward square slice. Here, the tomato slice still costs just $2.50 - cash only.

The tomato pie is served at room temperature, as tradition demands. The crust is soft, like bakery bread, and a bit soggy from the sauce. That sauce is intense: thick, jammy, very tomato-forward, with a ton of herbs. It was a unique and memorable slice.

For my second slice, I grabbed the Cooper Sharp slice ($3.00). If - like a normal person - you spend time on the Facebook group Cheesesteak Gurus, you know Cooper Sharp has become almost the gold standard in Philadelphia. Here, it is paired with pepperoni and Mike’s Hot Honey - a modern slice from an old-school bakery. I don’t see Cooper Sharp overtaking mozzarella anytime soon, but this was still a tasty slice. @coopercheese brought an interesting nuance and caramelized nicely, making this a darker but flavorful slice. I departed feeling satisfied.

Paying cash left me with a penny in change. I considered pocketing it (“A penny saved is…” after all), but ultimately found a better place for it. A couple of miles away, I left my penny on Benjamin Franklin’s grave.