Sicily-born chef Celestino Drago originally opened Dolce Forno Bakery (“sweet oven") to supply bread to sister restaurants, Enoteca Drago, Il Pastaio, and Drago Centro. The bakery now provides goods to area restaurants and hotels in the Los Angeles area, and has added a retail counter for grab-and-go customers. The selection is primarily Italian, and includes ciabatta, baguettes, rustic rolls, sandwich rolls, and buns. In the mornings, Danishes, croissants, muffins, and cookies are baked. Side items available include fresh agnolotti, a type of ravioli filled with eggplant, shrimp, or pumpkin.