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Great Buns Bakery celebrates 40 years of sweet delights and delicious breads with Mayor Goodman, August 16

Las Vegas Bakery Serves Customers for Generations

In 1982, Tony Madonia Sr. moved to Las Vegas and, along with his father
Augie Madonia and Linda Madonia, opened Great Buns Bakery. As third-generation bakers,
they took great pride in creating the finest bread, rolls, and pastries, and today, the fourth-
generation bakers continue this tradition celebrating 40 years in Las Vegas.

The family-owned and operated business includes Tony, his wife Lynn, his son Tony Madonia,
Jr., and his niece Deborah Morelli. Together, they built a new, state-of-the-art factory in 2007,
combining high-tech production with old-world baking traditions. Product development is an
ongoing relationship with their customers, with many developed in-house along with talented
chefs.

Tony Sr.: For me the memories of the 40th anniversary of Great Buns Bakery there are many.
Starting with working with my dad and the struggles of opening a 1000 sq ft bakery on East
Charleston, to our move to Tropicana and the disaster of the 2007 fire. I would like to personally
thank all of our customers, employees and vendors for their tremendous support over the years.

Lynn: Over the years, I have spent a great deal of time in our retail store. This has afforded me
the opportunity to interact with many customers who would share their life with me. Through the
years, their children and grandchildren have continued as customers always sharing their
memories of the bakery. I will be forever grateful to all of the many customers that I’ve met over
the last 40 years.

Tony Jr: I couldn’t have imagined 40 years without the support of our customers, our employees
and the community. Our growth and offerings have been a combination of not only our line up
but also the many ideas from our great customers.

Deborah: We want to be everyone’s go to for fresh bread with superior quality and great
customer service. It is because of our amazing Las Vegas Valley Community, partners and
employees that have kept us in business since 1982. We wouldn’t be who we are if it wasn’t for
our loyal customers and employees.”

More than 35 varieties of hearth-baked rolls and deli breads are offered, including 7-grain sliced,
9-grain sliced, baguettes, brioche, French, rye, sourdough, artisan, rolls, and potato. Bagels from
plain to poppy add to any breakfast or lunch. Traditional holiday breads for Easter and other
holidays are served with pride.

Pasties, cookies, and pies will satisfy any sweet tooth, especially the over 40, including danish,
éclairs, strudel, sticky buns, elephant ears, croissants, and macaroons. Holiday and festive pies
celebrate the season and event. With so many flavors, muffins will bring smiles to everyone’s
faces.

Great Buns Bakery, located at 3270 E. Tropicana Ave., is open 7 a.m. to 5 p.m. Monday to
Saturday and is closed on Sundays. To learn more about Great Buns Bakery, call (702) 898-0311
or visit greatbunsbakery.net. Follow on Facebook @ Great-Buns-Bakery, Instagram @
greatbunsbakery, and Twitter @ Greatbunsbakery.


ABOUT GREAT BUNS BAKERY:

The family-owned and operated business includes founder Tony Madonia Sr. his wife Lynn, his
son Tony Madonia, Jr., and his niece Deborah Morelli. Celebrating its 40th anniversary on
August 16, 2022, Great Buns Bakery provides innovative products, high-quality standards, and
superior customer service maintaining efficiency by using state-of-the-art equipment to bake
breads and rolls. Great Buns operates 365 days a year. Its retail store is located at 3270 E.
Tropicana Ave., is open 7 a.m. to 5 p.m. Monday to Saturday, and is closed on Sundays. To learn
more about Great Buns Bakery, call (702) 898-0311 or visit greatbunsbakery.net. Follow on
Facebook @Great-Buns-Bakery, Instagram @greatbunsbakery, and Twitter @Greatbunsbakery.

 

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Great Buns Bakery celebrates 40 years of sweet delights and delicious breads with Mayor Goodman, August 16
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Great Buns Bakery celebrates 40 years of sweet delights and delicious breads with Mayor Goodman, August 16