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My name is Sam Faro. I was born in Catania Sicily.My father and my family came to the United Sateswhen I was only 2 years old.My family settled in Lawrence, Massachusetts andmy father, who had been a baker in Sicily, wasfortunate to continue his trade at a local bakery.After only a few years, he was able to buy thatbakery when the owner retired.When I was 9 years old, I began helping my fatheron the weekends. I became interested in the bakingfield and learned to mix Italian bread and some pastry.Life in the bakery was interrupted when World War II broke out. My two older brothers weredrafted. And two years after them, I was too. We were lucky and we survived. I served threeyears in the 15 Air Force and was discharged in 1946.When I got out, I recommenced my baking career and decided to go to baking school to learnmore. I graduated from the American Institute of Baking and from the Zenker School ofCake Decorating.My efforts to learn paid off and my family was very successful. In the coming years, we wereable to expand to a fifteen-truck wholesale bread business and a retail store for pastry andother Italian delicacies as well.I am retired now and in good health; with time on my hands, I decided to gather some ofmy cookie formulas (recipes) and assemble them into this book.If you have any problems or questions with the formulas,please contact me at samssons27@gmails.com
