For well over 100 years, the same brick oven has been serving up one simple, but elegant dish, the tomato pie. And, the brick and mortar store is only open 15 days a year. "It was my grandmother that started making it in the Depression era. Tomato pie is a very cheeseless pizza, which on a crust in the big brick oven behind me, is rectangular-shaped. Nothing round," owner of Iannelli's Bakery, Vincent Iannelli said.

But, this year, the family-owned and operated shop, now run by Iannelli, is doing something a little different. "We’re conducting a cooking for a cause which is the whole month of January. We won’t be open here, but I’m selling tickets on our website and I’m going to donate the proceeds from one whole class, which is a $1,000 to a family in need for some holiday help," Iannelli explained.