I really missed having access to a good bakery when I moved to State College...and boy was I surprised when I googled it and found out about Gemelli. Their fresh loaves are priced at what you would expect for the quality. I love their variety and I always try to get something new when I buy a loaf...however I'm usually a fan with anything that has rosemary in it. :] I always feel so invited when I enter their bakery or approach their stand at the farmer's market. Really great local business. :] read more

I can't believe this shit. Used to be so reasonably priced before they moved. Now it's inside this shithole brewery where you can spend 13$ for 16oz of craft bullshit while enjoying an 8$ loaf of bread. Literally used to be 3$ a loaf last year. "But we have it in a bag with a bow!" Nobody gives a fuck. It's literally flour and water read more

The bread was so delicious before the change to the new owner. And I loved their bare bones storefront. A quarter cup of flour seems to be poured on top of each loaf now for some sort of unnecessary decorative effect--akin to sprinkling glitter on a marble statue--and I feel like I'm eating a powdered donut now. The piece of ribbon they use to tie the bags with feels very church crafts bazaar. A certain level of deliciousness, freshness and integrity now seems missing. The taste and texture just don't seem the same anymore and I hate having to wander into a bar to buy my bread. read more

The bread is delicious. I'm in love with the delicate taste of the raisin fennel, phenomenal. Rivals ...European breads. I didn't try the pastries or cookies. Next trip. read more

This bakery is fantastic. All the breads I've had here are great, but my favorite is the mountain loaf. Sweet treats are OK; the main draw is the bread. They tend to close early so try to come by at least an hour or so before closing, or earlier in case anything has sold out. read more

Awesome bread - even by NYC standards. Try everything. Our favorites are the miche, sourdough, and tomato breads. Super friendly service.

LOVE gemelli's! They are my main motivation for going to the Saturday Summer markets. My family loves their apple crumb pie and pretzels. Both are amazing! We have also tried their cookies which were delicious but pretty much just a cookie. All of their breads are also delicious. I highly recommend you check out this great spot. read more

What an amazing bakery in State College. This is like a legitimate bakery that somehow found its way to a college town. This place is actually tucked away near the corner of Pugh and Calder, so if you only venture around College or Beaver, then you'll miss this place for sure. Shoot, it took me about a year and a half to actually realize that this place even existed. Nonetheless, with the little time that I have left here, I'll take advantage of Gemelli's to the fullest. Now if you're driving here, you're in luck because Gemelli's is right next to a parking lot. This place is actually pretty damn small, so be on the lookout for a green sign, or else you'll likely miss this place and walk around aimlessly. Once you find your way here, you're greeted with a nice staff, whom are attentively waiting to get you what you want. As far as the selection goes, they have the usual baguettes, breads, cookies, etc. The times that I've been there, there is roughly a selection of about 10-15 different things that you can get here. Not too much, but more than enough considering that Gemelli's is in a college town. My personal favorite is their olive bread. It comes in a huge loaf, baked to perfection. The outside has the nice crunch that everyone loves, and the inside is moist and fluffy. On top of that, this bread is loaded with whole black olives which give it an amazing taste. For $5, this thing is amazing, and I literally ate this bad boy in a matter of two sittings. Gemelli's is really a diamond in the rough. For a college town, you wouldn't expect that there would be a decent bakery. In the crowd of your Dunkin Donuts and candy shops, Gemelli's puts a touch of class to a town full of drunken, party-ready 20 year olds. Don't change your formula Gemelli's, cause I love you just the way you are. read more

We lived in Ann Arbor before moving to State College and never thought to replace the amazing bread from Zingermans. We would bring back loaves and freeze them and require them as tolls from visitors. Gemelli has been a boon to our bread needs. Tony's bread is amazing. Both his training and his oven come from Italy, and the quality shows. The ciabatta and baguette are both top shelf. The real secret treats are sticky buns and other sweet treats. You can't always get them, but when you can they are amazing. I even heard a rumor that he was making doughnuts for home football weekends. That would really make me sad to have missed. He also makes Panatone (Italian holiday bread) for Christmas time that my daughters are already talking about getting based on memories of last year. Glad to finally have a world class bakery here in town. read more

It's time once again to revise my previous reviews of Gemelli's. While I continue to enjoy the "plain" breads and some of the pastries (Tony continues to make the most authentic example of ciabatta), I am back to warn customers to expect very little of the "filled" breads, i.e., those advertised as containing raisins/cranberries/olives. I have mentioned this problem to the sales people and to Tony, and they react as if I am the first to complain. And it doesn't seem to vary, be they fruit breads or savory. It is the same experience with olive breads, cranberry breads, raisin breads, The two reliable breads from Gemelli's are the ciabatta and one called "big seedy". Tony's filled breads need to have the fruit, olives or nuts on the INSIDE, not just rolled on the outside. Until things change don't waste your $ on the supposedly filled breads. read more

Bread just doesn't get any better than this. Tony bakes an array of incredible breads that have it all, taste, texture and crust to die for. The genre is artisan and Tony is the master. The ciabatta will feed an average family for days it is so large and on Fridays, get there early to get the fresh challah. Too big to finish in a day...no worries....it makes French toast that will have you swooning. Bread is the perfect compliment in the Calder Square neighborhood---foodie heaven. read more

I usually venture in around lunch or later, so there is not much to choose from, but I have tried a few breads. I can tell you, run, don't walk, to get their pepper bread!!!! OHMYGOSH it's amazing. Black pepper, salt, and homemade bread together ?? It doesn't get any better than this!!! I had it topped with some port wine cheese spread I bought elsewhere. Absolute heaven!! Parking is a bit of a nightmare because no spots are marked ok to park in front of the actual bakery, but it's literally across the ally from a parking garage, or you can park on Beaver/College Ave, drop some coins in the meter and head to Gemelli. The girl who works there is super sweet, too! read more

How I Eat Gemelli's Bread: 1) Go to Fasta Ravioli and pick up a container of creamy vodka sauce for about $5.50. 2) Head to Gemelli's and pick up the thickest crust, heartiest bread possible. Again, about another $5. 3) Proceed to cut the bread into slices, dunk it into the sauce (warm or cold), and enjoy the best filling snack ever made by a human. read more

The pound cake is heavenly, the coconut macaroons are divine! So soft yet sweet and delicate, I'm in love! The sourdough bread is a lovely round loaf of crunchy exterior goodness hiding an exquisite pillowy interior. Needless to say, I will be returning for more! (in maybe a day, I don't know how long these treats will last!) read more

If you like big loafs of soft bread (Italian style), you'll love this place. They bake every day and offer a wide variety of seeds and flavors. If you like thin, crunchy bread like me (French style) , you will be disappointed. To know: they have very big servings. A loaf of bread is around $5-6. If you're looking for something smaller, find a friend to split it with! read more

I went to Penn State and graduated without honestly ever hearing about this place. I only really noticed it when my husband started working around the corner and I started parking in the McAllister St. parking garage to visit him. I first became curious about it because of the fresh bread smell.....soooo yummy! I got a 5-Seed bread in the fall to go with some pumpkin ravioli and it was a fantastic pairing. Just the other day, we got a deli rye loaf and made some spectacular honey French toast. Both cost $5. I hope some day to be able to try some of the sweets, like sticky buns, that I've heard about, but they haven't had them either time I've gone in. The only reason I gave it 4 stars instead of 5 is because the man working there wasn't incredibly inviting either time I visited. I am by no means a bread expert, but like to support local businesses and try new things. The first time I went in, I asked what he thought would go well with a pumpkin ravioli and he pretty much just pointed out everything they had and acted a little annoyed that I didn't already know what I wanted. Oh well, the bread is totally worth it. read more

World class, artisan bread! And the people making it are great! We are lucky to have this delightful local business in Happy Valley.

This isn't a regular store so don't expect it to be. The bread comes in a number of varieties. The have donuts sometimes and other pastries at times. Everything is top shelf but not expensive. This is a rare gem. read more

If you are what you eat, get your bread from Gemelli and, to borrow a slogan, you'll be all you can be. Actual FLAVOR! Texture! No preservatives here folks. Just flour, yeast, the 'basic goodness' stuff like Grandma used.....IF your Grandma was half the baker Gemeli's is. Panera? Wegmans? Both get a solid 'B', or perhaps a 'B+'. Gemelli's bread is world class, A+. The big baker behind Gemelli's....Tony.......learned to bake from his Grandmother, and a long internship in Italy, and it shows. For those who may not know, Italians take food SERIOUSLY. Gemelli's could sell bread in Florence, it's that good. This bread is not for folks who have no bite in them. It has serious healthy crusts. The Ciabatta is my favorite, followed by the 'Big Seedy', a meal in itself. I've probably seen 20 or 30 kinds of breads on different days. There are 'standards', and many daily surprises. IF you live a 'Quality over Quantity' sort of life......a baker like Gemelli's is a necessity. Gratzi Tony! Bravo! read more

I LOVE this place. Visit them early (they open at 11 a.m. Wed - Sat) and you will be greeted by the unbelievably wonderful smell of baking bread. Treat yourself to the fresh bread. My favorite is the Ancient Grains bread though their Ciabatta is excellent. I had a new one last week that I absolutely loved. It made amazing french toast a couple of days later. The location is a little hard to find since it opens onto McAllister Alley (not Pugh Street). It's right next to Tony's Big Easy. read more

For my sons wedding , I wanted to have cupcakes for all to enjoy after the dinner.. I wanted something homemade and nothing too fancy...Gemelli came through like there would be no tomorrow!!! IMPRESSIVE... I ordered carrot cake, chocolate and confetti .. all were moist and delicious... Thank you Gemelli for playing a roll for my sons wedding day! read more

I walked into the bakery on a mission: to find a great baked good to bring to a group dinner. Every loaf and pie looked fantastic, so I asked the employee behind the counter what she would recommend. She didn't hesitate before suggesting the whole wheat/sourdough loaf. It was a monster, and only $9. It tasted delicious with the perfect crispy crust and soft inner core, especially good when paired with sharp white cheddar. I went in near closing time, and they graciously threw in a few croissants for free. I'm only visiting State College, but I wish I could take this bakery home with me as a souvenir! read more

Where to start with Gemellis? Let's start with Tony, the owner. Heart of gold, and he is a genius with yeasts and flour proteins. Previous reviews have shined a light on his equipment and variety... let's talk about his technique. Every loaf I have tried has been among my favorite rendition ever. The ciabatta is so good, it's a $5 loaf and is gigantic, and yet my family of four (including a six year old) can plow through the entire loaf over a soup and salad dinner. It is definitely my favorite bread EVER. Tony has signed on with the local food co-op, a wonderful decision that enabled Friends and Farmers members to get 10% off on his products. This helps on farmer's market days because his bread is sold right there. His pepperoni rolls are delightful, especially for the kids. The pretzel rolls are fantastic. The salt and pepper bread is a lighter version of the ciabatta, also top notch. Don't miss out on the sweets, we love the chocolate and blonde brownies. It is possible to get a big one and split three or four ways with a scoop of ice cream and come out stuffed. He recently has had pies sitting on the register counter. Whatever he sells, I'm eating it. He can even make a stellar brioche. Give him a try, if you regret it, you probably do not like gluten. read more

After hearing of this bakeries existence, I still was not sure if it was real or not. This led to a downtown adventure to discover that yes it was real and I had passed it many times before without realizing. The interior is plain and small, but that's not what mattered. What mattered was the bread and whether or not it was delicious, which it was. More specifically, it's the best bread I've had in the States. Worth the trouble to find! read more

you want amazing breads.... desserts ...and everything inbetween in state college, pa... this is the place to be....tony is a great guy with a passion for his craft and in a town where owners just own and not run their businesses....this place is a gem.... and is so appreciated and loved... normally bread is not the highlight of the meal...unless it is gemelli's bread... and if you drop into the farmers market or his store in downtown state college... you better come early or call ahead because its that good... read more

Pretty good stuff. Pretty pricey though. Looks more like a place that sells wholesale to others.

I'm so happy to have found a legitimate bakery in State College, but so sad I didn't know about it until my second semester as a senior! The breads have a great texture and taste and smell amazing! The store is a little difficult to find. The address on Yelp and Google are both wrong. The entrance is on McAllister Ave, to the left of Tea Time. read more

My wife and I are visiting our grad student son at Penn State and we are enjoying wandering around State College late on a beautiful fall Saturday afternoon. We stumble into a little bakery (a few minutes before it is going to close) and notice a lone giant loaf of Ciabatta sticking out of the wire basket. $5?? We talk with the baker and exchanged that we both had lived in--or near--Seattle and enjoyed great bread! We grabbed that beauty and headed to son's home a mile south. Half of that humongous loaf was safely in our bellies by the time we got home to make a fresh pasta--also purchased in town--meal and finish it off some beer and red vino! 'This was the best bread and best value ever!! Well worth driving for. We're back in the morrow to buy a loaf for our trip back home in WA. Yum yum.. read more

Best bread in State College. Excellent sourdoughs and lovely rolls. Their hours are a bit limited, and I'm usually cooking for one, so I am very happy that a number of local restaurants carry Gemelli breads for their sandwiches and the like. I've never been into the storefront, only caught them at the Tuesday farmer's market or special events where they have the mobile wood-fired pizza oven. The pizza is ... actually I don't have words to describe how amazing it is. "Incredible" is inadequate. Every time I have some, the earth moves. read more

Maybe I'm biased because I work there, but it really is the best bread in Central PA. It's SO well priced (you have to do the math by the ounce) and always fresh (as opposed to some of those other frozen "fresh baked" places-that-shall-remain-nameless). In my year as a baker's assistant I could count the serious complaints on one hand; most often someone would be disappointed because we sold out (or were close to selling out), or that their recently favorite bread wasn't there three weeks later. I empathized with and tried to mitigate those pains, but to put things in perspective: Tony loads every SINGLE loaf of bread into the hearth himself. He has an unbelievably demanding production schedule (we provide bread to 10 local restaurants and businesses) and he never turns down any religious or charity organization asking for dough (sorry, pun intended). On top of all of that (!!!) he owns and runs two other businesses!! And has two young twin boys!! (Hence the name, Gemelli --twin in Italian--Bakers) So he's subject to fluctuating week by week commercial orders, not to mention undulating retail demand! The hearth baked breads are vegan (except for the challah) and kosher, and that's an amazing gift to this community. I'm from Philly, and you can't even get kosher bread like Tony's in Center City. You have to shlep 40 minutes to the Main Line!! (hahhaa) I'm on hiatus from my job there but hope to return as soon as I can walk (I fractured and dislocated my ankle in a bicycle accident in February) --however--you better believe that I'll be singing this place's praises for decades to come! To answer some of the other posters (thanks for the enthusiasm, by the way): Tony definitely did make doughnuts on game day Saturdays, and will continue to do so every season he's able to!! And the best translation of The Aeneid is the one by Robert Fagles! (Even poets.org uses him:) http://poets.org/viewmedia.php/prmMID/19807 http://www.amazon.com/Aeneid-Virgil/dp/0670038032 http://www.nytimes.com/2008/03/29/books/29fagles.html?ref=arts Happy Hearth-Baked bread to you all :D "No booksellers, no books No books, no learning No learning, no knowledge No knowledge, no wisdom No wisdom, no ethics No ethics, no conscience No conscience, no community No community, no bread." - The Talmud read more

I love the chewy crust, so good for dunking into the homemade soups that I make at home out of the Sunday roast's leftovers. And then there is cheese fondue from the ends of cheese on Friday. Of course, fresh crusty bread is another sensation, part cracker, part bread, and oh so delicious. read more

I have to assume this is the best bread in the world. I say that because this shop has so much business that they can insult and curse at potential customers. I stopped in at 11 am - the opening time - to find the one person in the shop very busy. Because I needed to hit the ATM I said I'd return in a few minutes. When I returned the man staffing the shop was waiting on some customers and they were asking questions. He cut them of in a rude fashion, telling them they had taken too much time and began unloading his oven. After about ten minutes, I was running up against a deadline and asked what time they closed so I could come back. I was told that he was too busy to answer. When he completed unloading the oven, I again asked the closing time and he answered. I began to explain that I would return later when he (and I ) had more time. I was cut off with a stream of invective about how busy he was that continued as I turned and exited only to hear "Go ---- yourself". I opened the door and asked if I had heard correctly and he said yes. I told him how very classy that was and I would be sure to inform the Better Business Bureau. The "mad baker" left his customers followed me into the street continuing his invective. Not recommended for obvious reasons. read more

I've never had the bread or other baked goods from here, but I ordered a cake for my sister's graduation party a few weeks ago and couldn't be more upset with the turnout. After being charged $35 for a cake that I could have easily ordered at Wegmans for $15, they screwed up EVERYTHING. 1) I asked for maroon and gold flowers (my sister's school colors)--I received pale yellow and pink flowers. 2) The "i" in our last name was dotted in the wrong place, making the whole last name look weird on the cake. 3) Whoever attempted drawing a graduation cap on the cake should have practiced a few more times, because it looked like a bunch of squiggles. 4) The cake was NOTICEABLY uneven. 5) They didn't even have a box for us! We had to transport the cake over an hour outside of State College in a huge aluminum pan. and lastly, but MOST IMPORTANTLY 6) The cake was vanilla. I called every bakery in town looking for White Almond flavored cake. I realize it's very specific, but it's a family tradition and it's what we wanted. If I wanted a vanilla cake, I would have ordered one from Wegmans and saved myself $20. $35 for a quarter sheet cake? These people should be ashamed of themselves. If cakes aren't their thing, they should not have agreed to make this cake for me. I will never go back there (except to complain and hopefully get a refund) read more