When it comes to A&M Pizza Restaurants in Lebanon County, their secret lies in the bread. The bread, a simple blend of fresh ingredients, has become an essential element of dining in Lebanon County. Almost every local resident has savored A&M's bread in various forms, and its popularity has even led to the establishment of several Italian restaurants in the area.

Salvatore Amato, one of the founders of A&M Pizza Restaurant, attributes their success to their homemade bread. According to him, good food hinges on good bread, particularly in Italian cuisine. A&M's bread is crusty on the outside and soft on the inside, and it serves as the foundation for their pizzas, sandwiches, and dinners. Although they purchase rolls from a distributor, their homemade bread surpasses them in quality.

A&M's bread is crafted using traditional methods passed down through generations. With a few adjustments along the way, the recipe has remained unchanged for over 40 years. The choice of ingredients, such as high-quality flour, plays a crucial role in the bread's flavor and texture. The process of allowing the dough to rise also contributes to its excellence.

Amato, who learned the art of bread-making in Italy, emphasizes the importance of consistency and adaptation based on seasonal variations. Despite changes in the business over the years, their bread has remained a constant and continues to sustain their success. A&M's bread has captured the taste buds of Lebanon County residents, introducing them to an exceptional quality of Italian bread.

As A&M expanded and opened other Italian restaurants in the area, their bread remained a hallmark of their brand. It has become an integral part of the local dining culture, reshaping the way Lebanon thinks about bread. With their commitment to maintaining their bread-making traditions, A&M Restaurants have built a strong foundation for the future.

In the end, it all comes down to the bread. The bread is the backbone of A&M's reputation and continues to be a driving force behind their business.