The Minardis are about to make pane di San Giuseppe, or Saint Joseph's bread—the intricately decorated loaves eaten during the feast of Saint Joseph, observed each year on March 19 in Sicily and in Sicilian communities across the United States. Annunziata Minardi, the grandmother of Christina, Tommy, learned how to make the bread when she was a child growing up in the Sicilian village of Santa Croce Camarina and brought the skill with her to the States. When the bakery opened, in 1927, it was one of the few in the New York metropolitan area to offer the specialty. In the 1970s, the entire family used to pitch in to fill hundreds of orders between mid-February and Easter, but in recent years demand for the bread has dwindled. "My grandmother died in 1996," says Christina. "The tradition began to die with her generation." Still, the Minardis preserve the craft with a clear sense of pride.