Nearly everything disappeared from the pastry cases during the opening weekend of a new Ohio bakery. Behind the counter was a man whose family has been making bread and pastries for generations, but this time, he was building something of his own.
His parents run a well-known Italian bakery with roots stretching back decades. After years of working in the family business and running a bakery in another state, he returned home with plans for a fresh start.
I love how the new shop brings together that experience and a menu filled with Italian favorites. Lobster tails, cannoli, sfogliatelle, fresh bread, and gelato give customers plenty of reasons to explore.
The overwhelming response during the first weekend showed just how eager the community was to welcome the business. For a baker continuing a family tradition, it was an encouraging beginning.
Baking Runs in the Family, and It Shows
Some people inherit a watch from their family. Marco inherited a lifetime of knowing how dough should feel.
Pegasus Bread Company is the creation of Marco Auddino, son of Michele and Rosa Auddino, the owners of Columbus institution Auddino’s Italian Bakery. The family business dates back to 1968, giving Marco a connection to nearly six decades of local baking history.
Marco previously worked as head of production at the family bakery, later spent years operating a bakery in Florida, and eventually returned to central Ohio. His new Sunbury storefront combines that experience with Italian pastries, croissants, artisan breads, and other freshly prepared treats.
Marco has called the shop a dream come true. That simple line says a lot about how much this place means to him.
I like that the bakery carries his personal stamp instead of copying the family business. It keeps the tradition alive while letting him try his own ideas.
Think of it like a band member going solo. You still hear the old influences, but the songs are new.
Small family-owned shops add real character to a town. They also give you a person to thank when the pastry is perfect.
So when you stop in, remember there is a story behind each tray. Those flaky layers and crisp shells come from years of learning.
That history makes every bite feel a little more meaningful, and honestly, a little more delicious too.
Selling Out on Day One Is a Very Good Problem
Empty shelves usually mean bad news for a store. At a bakery’s grand opening, they mean the neighbors showed up hungry.
Pegasus Bread Company sold out during its first weekend. For a brand-new shop, that is about the best welcome anyone could ask for.
Opening days are tricky for any small business. Staff are still learning the routine, and nobody knows exactly how much to bake.
A sellout shows the community was curious and excited. It also shows the bakery still had plenty of room to grow its batches.
Popular items can disappear fast at a bakery like this. Fresh trays may come out later, but that is never a promise.
It also helps to keep an open mind at the counter. If your first choice is gone, a turnover or cream horn could become your new favorite.
Honestly, I find sellout stories kind of thrilling. They prove that good bread still gets people out of bed on a weekend.
In a world full of drive-thrus, that feels like a small, sweet victory for real baking.
The Sourdough Practically Begs for a Grilled Cheese
Bread is right there in the name, so the loaves had better deliver. Thankfully, the sourdough is one of the stars at Pegasus Bread Company.
This loaf has a crisp, chewy crust and a soft, light inside. That combination is exactly what you want in a sandwich bread.
Sourdough gets its tangy flavor from natural fermentation. The dough rises slowly, which builds both taste and that satisfying chew.
A good loaf can carry a whole week of meals. Toast it for breakfast, stack it for lunch, and dunk it in soup at dinner.
My favorite idea is a grilled cheese. That sturdy crust turns golden in a pan, while the soft center melts right into the cheese.
You can also slice and freeze part of it. Then you can toast a piece straight from the freezer any time a craving hits.
Buying bread from a local baker feels different from grabbing a bag off a store shelf. You know someone shaped that loaf by hand that morning.
That kind of care is easy to taste, and hard to forget.
Glazed Croissants Will Test Your Self-Control in the Car
Flaky pastry and a car ride home are a dangerous mix. Crumbs everywhere, sticky fingers, and zero regrets.
The croissants at Pegasus Bread Company lean sweet. You’ll find glazed versions and croissants filled with light whipped cream.
A classic croissant takes serious patience to make. Bakers fold butter into dough again and again to build all those thin layers.
When it bakes, steam puffs the layers apart. That is how you get the crackly outside and the airy, tender inside.
The glazed croissant takes that buttery base and adds a sweet, shiny coat. It sits somewhere between a pastry and a doughnut, which is a lovely place to be.
The cream-filled version is softer and more delicate. The whipped filling stays light, so the croissant still gets the spotlight.
One heads-up is worth sharing. If you prefer a plain, unglazed croissant, the lineup may lean toward sweeter choices.
A quick serving tip helps too. Eat croissants the same day for the best texture, or warm them briefly in the oven to bring back the crunch.
Napkins are strongly recommended, and so is a seat belt for the pastry box.
Italian Classics Steal the Spotlight in the Pastry Case
Sfogliatelle is a mouthful to say and an even better mouthful to eat. Pegasus Bread Company brings this Italian favorite to central Ohio.
The shell is made of many thin, crunchy layers shaped like a seashell. Inside, the filling carries a warm orange and spice flavor.
Lobster tails are related to sfogliatelle, but bigger and puffier. They are filled with cream instead, and they clearly make an impression.
One fan even mentioned dreaming about them. The bakery replied with a promise to make more, which feels like excellent customer service.
Then there are the mini cannoli. The shells are crispy, the filling isn’t overly sweet, and some get a chocolate coating.
Small size is a smart move here. It means you can try a few flavors without needing a nap afterward.
A fun fact for the road. Cannoli come from Sicily, where they were traditionally made for celebrations and festivals.
If you have never tried these pastries, this is a friendly place to start. Grab one of each and share them at home.
Italian bakeries have been doing this for generations, and it’s a treat to find that tradition so close by.
Fritters, Turnovers, and Long Johns Round Out the Sweet Lineup
Not everyone wants Italian pastry every time. Good news, because the American bakery classics hold their own here too.
Apple fritters, apple turnovers, and cinnamon rolls all show up in the case. You may also spot cream horns, Danish, and biscotti.
The long john deserves its own mention. This one comes filled with Bavarian cream, which is rich, smooth, and very hard to share.
Turnovers are a great pick for apple fans. Flaky pastry folds around fruit filling, so you get crunch and sweetness together.
Biscotti are the quiet hero of the counter. These twice-baked cookies are crunchy on purpose, and they were made for dipping.
A smart plan for a family trip is to mix and match. Grab something classic, something Italian, and something you have never tried.
That way, everyone finds a favorite. It also turns breakfast into a fun taste test at the kitchen table.
I love when a bakery covers both comfort and adventure. Kids can grab a cinnamon roll, while grown-ups explore the fancier pastries.
Nobody leaves bored, and nobody leaves empty-handed. That balance is what makes a neighborhood bakery feel like home for every kind of sweet tooth.
Save Room for Gelato and a Cappuccino
A bakery that serves gelato is playing on easy mode. Pegasus Bread Company offers both, plus a full coffee menu.
Gelato is Italy’s version of ice cream, but it is not quite the same thing. It usually has less air churned in, which makes it denser and silkier.
That smooth texture lets flavors come through boldly. It is a great finish after a crunchy cannoli or a slice of crusty bread.
The coffee bar adds even more reasons to linger. Cappuccinos, lattes, and americanos are all part of the lineup.
A cappuccino has espresso, steamed milk, and a thick layer of foam. A latte has more milk and less foam, so it tastes softer.
An americano is espresso mixed with hot water. It is a nice pick if you want something bold without all the milk.
Pairing tip time. Try a cappuccino with a glazed croissant, or biscotti with an americano for the classic dunk.
It’s a small detail, but having coffee and dessert under one roof makes a stop feel complete. You can grab breakfast, a sweet treat, and a drink in one visit.
That’s efficient snacking at its finest.
Plan Your Trip Around These Four-Day Hours
Mark your calendar before you grab your keys. This bakery keeps a short weekly schedule, so timing really matters.
Pegasus Bread Company sits at 490 Commerce Dr, Sunbury, OH 43074. Sunbury is in Delaware County, just north of Columbus in central Ohio.
The bakery’s published regular schedule lists Thursday through Saturday from 8 a.m. to 6 p.m. and Sunday from 7 a.m. to 3 p.m., with Monday through Wednesday closed.
Because the new business has adjusted its operating hours during its opening weeks, visitors should check the latest announcements on Pegasus Bread Company’s Facebook page before making a special trip.
The building has an interesting past too. It used to be a carpet store, and now it’s a bright, clean bakery.
That’s quite a glow-up for a former flooring shop. Swapping rugs for rolls seems like a solid upgrade for everyone involved.
Since items can sell out, morning visits make the most sense. Sunday’s early opening is perfect for a before-church or after-workout stop.
Here’s one more handy idea. Pick up extra bread for the week while you’re there, since the shop rests early in the week.
A loaf on Sunday can carry you right through to Thursday, when the doors open again and the cycle happily starts over.
Pizza and Subs Are Next, So Stay Tuned
The story is still being written. Savory food, including pizza and subs, is expected to join the menu.
That makes perfect sense for a place built on bread. Great dough is the backbone of both a good pizza and a solid sub.
Right now, the shop is known for sweets and loaves. Adding savory options could turn Pegasus Bread Company into a lunch spot too.
I can’t imagine a better canvas for a sandwich than fresh bakery bread. Soft inside, crisp outside, and strong enough to hold all the fillings.
Bakery pizza often has a special charm. The crust usually gets as much attention as the toppings, which is exactly how it should be.
Until those items arrive, you can still build your own sub at home. Grab a fresh loaf, add your favorite fillings, and call it a preview.
Following the bakery’s social media is the easiest way to catch news. That way you’ll know the moment new menu items land.
Watching a young business grow is part of the fun. Sunbury got a sold-out opening, a pastry case full of Italian favorites, and a baker chasing his dream right here in Ohio.
With savory food on the way, the best chapters might still be ahead.
