Celebrating 20 years of sweet moments shared. Thank you for every bite and memory!

Take two brothers with different last names who lived oceans apart for much of their lives, united by a shared passion for baking and gourmet pastries—and you get Fratelli’s Pastry Shop, with locations in Quincy (2005), Weymouth (2007), and Taunton (2019).

Owners (and brothers) Giovanni “John” Milone and Pino Santarpia have come a long way since 1977. At the age of 16, John decided to stay in the United States while his parents returned to Turin, Italy, taking his younger brother Pino with them. From that point until 2005, John honed his craft by working in two different bakeries, steadily building his expertise as a pastry chef. Meanwhile, Pino returned to the U.S. in 2000, paving the way for the two to reunite and start something special.

One day, John suggested to Pino that they open a bakery together. With both on board, they quickly secured a vacant building in Quincy, which had previously housed a taco factory and, before that, a popular bowling alley. In March 2005, they purchased the building, worked tirelessly for the next three months, and officially opened Fratelli’s in August of the same year.

John and Pino poured their passion and baking expertise into the business. In the early days, they worked over 15 hours a day, with little to no rest, fueled by determination and love for their craft. John's wife, Sue (a full-time nurse) also worked tirelessly - while raising their 2 children- to help kick off and maintain the success of Fratelii's in many ways.

Their dedication paid off quickly. Fratelli’s became an instant hit, drawing long lines of customers eager to try their signature pastries: tiramisu, Chocolate Nightmare Tortes, cannoli, Neapolitans, ricotta pies, and more! Fresh bread—baked daily—became a customer favorite, and the custom cake side of the business has quadrupled since opening. At the heart of it all is a deep commitment to customer service; every Fratelli’s employee is trained to go above and beyond for each guest. ALWAYS!

When Fratelli’s first opened, the entire staff consisted of just John, Pino, and one cake decorator. Today, the team has grown to around 30 full-time and 40 part-time employees—including John’s daughters, Lauren and Emily, who help manage day-to-day operations alongside their father.

The business might be even larger today were it not for unforeseen challenges. Shortly before Fratelli’s opened, Pino was diagnosed with Multiple Sclerosis. While the diagnosis fueled their urgency to launch the bakery, it also eventually forced them to slow down. Beginning in 2008, as Pino’s condition worsened, the brothers made the tough decision to scale back plans for further expansion.

Pino’s diagnosis was actually a key motivator behind their decision to take the leap. At the time, the brothers were working together at White’s Pastry in Brockton—a new chapter that began in 2000. Before that, John had spent over a decade at Montilio’s Bakery in Quincy, building his reputation in the industry.

For Pino, baking was a new journey. Prior to 2000, he had worked in Turin as a fruit vendor. His and John’s mother, Anna Maria, had tried—unsuccessfully—to convince her husband to stay in the U.S. in the late '70s. John ultimately stayed behind, taking his mother’s last name and living with her side of the family to remain in the States.

Today, Pino is no longer able to work due to his condition and is a full-time resident at the Boston Home in Dorchester. But his presence is still deeply felt. Fratelli’s remains a proud, family-owned business, continuing to thrive thanks to the passion he helped ignite.

John, Pino, Lauren, Emily and the entire Fratelli’s team are deeply grateful to all their supporters and customers who’ve helped them grow. With your continued support, Fratelli’s will keep rising for the next 20 yeas and beyond!