Liborio Mugnolo opened his namesake bakery in River Grove in 1959, after emigrating from the town of Acerra near Naples in southern Italy, where he also owned a bakery with his mother, Mary Carmen. Now his brother Andrea Letizia owns Liborio Baking with wife Rita, and they run it with their son Dominic. The small retail storefront has just a few items, but a big selection of sweet pastries, with an open parking lot and no seating; it's cash only. The bread and focaccia can be found at Caputo's and other markets, but their in-house only specialties are what they call "beef buns," the rolls for Italian beef or sausage, and pizza bread ($5 half sheet). Kept and served at room temperature, the latter is topped simply with tomato sauce and mozzarella.