HUNTINGTON, N.Y. – After nearly 30 years serving as a police officer and prosecutor, Robert Biancavilla has swapped courtroom arguments for dough kneading. Today he is better known as “Bob the Baker,” the owner of Duck Island Bread Company, a bustling bakery that has become a destination for bread lovers from Long Beach, the Bronx and the surrounding Long Island communities.
A calling beyond the badge
“This is like a calling when you make bread,” Biancavilla said, describing the shift from legal briefs to baguettes. He credits the bakery’s hands‑on approach – from whipping butter in‑house to baking brioche dough filled with diplomat cream – for setting the shop apart. “The chicken pot pies are really special because we make everything from scratch,” he added.
Biancavilla’s transition began when a newspaper ad for an artisan bread‑making course in Manhattan caught his eye. He enrolled, fell in love with the craft, and soon after started baking at the Northport Farmer’s Market while still handling cases. “I was only open on Saturdays at first, because I was still trying cases,” he recalled.
From courtroom to kitchen
Balancing law and baking proved surprisingly synergistic. “I would formulate an opening statement while rolling out baguettes,” he laughed. The rhythm of kneading dough, he said, gave his mind space to think through legal arguments, and the discipline of the courtroom helped him manage the bakery’s demanding schedule.
Running a bakery, Biancavilla explained, is a nonstop effort: “It’s seven days a week, twenty‑four hours of dayless nights. It’s constant fires that have to be put out. You don’t do it unless you love to do it.” Yet the challenges are welcomed. “When it doesn’t come out the way we want, we get frustrated, but we get to try again tomorrow,” he said.
Community ties and future plans
The shop has also become a place for personal connections. A friendship formed with the father of Eyewitness News entertainment reporter Joelle Gargiulo after a court case led to shared kaiser‑roll experiments in the bakery. “To Jerry,” Biancavilla toasted, honoring the friendship.
Looking ahead, Biancavilla plans to expand the operation with a café that will serve breakfast and lunch alongside the bakery’s signature items. “It’s a dream I’ve always had – we’re going to serve breakfast, lunch, and some of our baked goods right out of the kitchen,” he said.
When asked whether this venture marks a second act, he smiled, “Probably my third, and I probably have another one in me.” For now, the former officer‑turned‑baker remains focused on the day‑to‑day craft and on serving the community that has embraced his loaves.
Supporting local entrepreneurship
Duck Island Bread Company exemplifies how former public‑service professionals can translate their dedication into local entrepreneurship, enriching the Long Island food scene while preserving the values of hard work, family, and community that many residents hold dear.
Original reporting: Brookhaven News – ABC7 New York — read the source article.
