Augustine "A.J." Sarno, BS ’11
Isgro PastriesPhiladelphia, Pennsylvania
Called to the Family Business
Augustine "A.J." Sarno, BS ’11, puts his biology degree to use perfecting the science of baking behind the scenes at Isgro Pastries. After studying at Saint Joseph’s and Drexel Universities with the goal of becoming a doctor, Sarno felt an unexpected pull toward his family business, where he had long worked growing up. Four generations and over a century after his great-grandfather opened the bakery on Christian Street in Philadelphia, Sarno and his older brother pride themselves on cultivating long-lasting relationships with staff and customers alike.
Isgro’s award-winning cannolis are fresh-filled with traditional ricotta and dark chocolate chips, vanilla cream or chocolate cream. It takes eight people to create the pastry.
Actor Danny DeVito once stopped by Isgro’s after filming on 9th Street and bought pastries for the film crew.
Isgro’s cuts cannoli shells on a century-old Carrara marble table and creates Easter candy with hand-carved molds from the turn of the century.
How has your SJU education impacted you as an entrepreneur?
It made a big impact. I was a biology major but I had a lot of chemistry classes, and baking is all chemistry. Having that background really helped me jump feet first into this business. It was instrumental in me learning how to be a baker.
When did you start at Isgro’s?
I’ve worked here my entire life. When I was a kid, I was a little bit of a menace. As I got older, my dad was not one for nepotism; I started out by washing pots and pans and mopping the floors — it’s kind of where everybody gets their start. You have to start at the bottom to work your way up. Every summer, every holiday, any time I was off school, I was here. I never really developed an appreciation for it until I got older.
How is it coming to work every day and being surrounded by your family?
It’s great that I get to see my family every day and work with them, but it also comes with challenges, as I’m sure anybody that’s in a family business can attest to. When we were all living under my parents’ roof, my mom had a rule that there was no talking about business at the dinner table. So when we’re at the store, we’re in business mode. And you know, we’re Italian, so tempers are going to flare every once in a while.
Favorite guest you’ve served?
Pope Francis. When he came to Philadelphia for the Meeting of Families back in 2015, we made some desserts for his flight back to Rome.
Augustine "A.J." Sarno, BS ’11, (middle) with his father and brother.
A full display of treats at Isgro Pastries.
Classic Italian cannoli from Isgro Pastries.
What are some of the challenges you face with baking?
In today’s climate, ingredients are a tough one to deal with. We’re in a place now where eggs are at an astronomical price. We have to deal with rising prices every day and not making certain menu items because you can only charge so much for a pastry. The job we’re trying to do here is provide for the community, so it’s tough in that climate of volatility of ingredients.
How does Isgro’s give back to the community?
We like to do it quietly, so we’re not posting anything that we’re doing, but we donate a lot to St. Paul’s church right down the corner. We do their parish bazaar and their giveaways. We also sponsor a Little League team. We’ve not been in business for 120 years without our community, so we like to do as much for our neighbors as we can.
Can’t-miss menu item?
So mine’s a little unconventional, being that I’m Italian, but I love our carrot cake. The cream cheese frosting, the moist carrots, the raisins and nuts, the crunch you get from that. That’s probably my favorite go-to.
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