Sponsored by LinkedIn Fortunato Brothers Bakery has been hand-making cannolis, cookies, and sfogliatelle in Brooklyn since 1976, using the same recipes the founders brought from Naples. On a busy day, the team produces up to 7,500 cannolis or 9,000 cookies, all while sticking to old-school techniques that haven’t changed in decades. Between $90,000 annual insurance policies, $70,000 ovens breaking, and ingredient costs that swing without warning, keeping a 50-year-old bakery alive in New York is a daily fight. But second-generation owner Biagio Fortunato is determined to keep things running for the next generation. 00:00 - Intro 00:48 - Cannoli Dough 02:06 - Folding Cannolis 02:55 - Frying Cannolis 03:52 - Filling Cannolis 04:37 - Sfogliatelle 05:58 - Cookies 07:02 - Rainbow Cookie 07:24 - Challenges of the Business 08:43 - Born into the Business 09:14 - Working with Family 10:05 - Credits ------------------------------------------------------ #cannoli #italiandessert #familybusine...