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Dan Lo Manto

@danlomanto

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Welcome to the Bread Business 🥖
A little BTS of our bakery and bread production.
Made in house, fresh every single day.
#bread #sandwich #montreal #supportyourlocalsandwichdealer taken in Montreal, Quebec by @danlomanto

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9 days ago

On Episode 2 of OWNER’S ONLY, we sit down with Dan from Bossa. Shout out to Dan! 🫡

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Dans le deuxième épisode de « OWNER’S ONLY », nous recevons Dan, de Bossa. Un grand merci à Dan! 🫡

#montreal #restaurant #hospitality #jobseekers #workwithwaldo taken in Montreal, Quebec by @danlomanto

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22 days ago

🚨 WEST ISLAND! HERE WE COME!! 🚨
After many years of searching, we finally found our dream location in the west!
BOSSA will be joining the BLVD Sources Powerhouses!
We hope to be open within the next few months! And cannot wait for this new chapter surrounded by good people, a great community & lovely neighbours ❤️

Construction is underway, lead by best possible team at @sanaka_construction. Millwork & fabrication @planewoodstudio Designed by @anonymusconcepts. Print by @pixedia.

Special thank you to @pastamore_mtl for trusting us with your beautiful location, and passing on the torch!#westisland #mtl
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🚨 WEST ISLAND !! 🚨

Après de nombreuses années de recherche, nous avons finalement trouvé l’emplacement de nos rêves à l’ouest !

BOSSA rejoindra les BLVD Sources Powerhouses !

Nous espérons être ouverts dans les prochains mois ! Et je ne peux pas attendre ce nouveau chapitre entouré de bonnes personnes, d’une grande communauté et de voisins charmants ❤️

La construction est en cours, dirigée par la meilleure équipe possible à @sanaka_construction. Conçu par @anonymousconcepts. Imprimé par @pixedia. taken in West Island by @danlomanto

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a month ago

Fridge of Shame episode 3 with @danlomanto from @bossamtl !!
I think going through the menu half a sandwich at a time is shameful. What do y’all think? by @danlomanto

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a month ago

@dom__cooks x @bossamtl. Ça devait arriver. 🥪🔥

Dom passe derrière le comptoir avec Dan (@danlomanto) , le pro des sandwiches, pour créer SON sandwich chez Bossa. Et disons qu’ils n’ont pas fait les choses à moitié. 👀

Maintenant, la vraie question : est-ce qu’on devrait mettre ce sandwich au menu pendant un mois? 👀👇 Dites-nous OUI dans les commentaires si vous voulez le goûter au Time Out Market Montréal.

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@dom__cooks x @bossamtl. It had to happen. 🥪🔥

Dom steps behind the counter with Dan (@danlomanto), the sandwich pro, to create HIS very own Bossa sandwich. And let’s just say they didn’t hold back. 👀

Now the real question: should we put this sandwich on the menu for a month? 👀👇 Drop a YES in the comments if you want to try it at Time Out Market Montréal.

#TimeOutMarketMontreal taken in Time Out Market Montréal by @danlomanto

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a month ago

When the first @bossamtl opened in Verdun 8 years ago, Daniel Lo Manto thought it would just be a small sandwich shop, that he’d spend his days making sandwiches for the neighbourhood, and that would be it. And he was happy with that.🥹

Fast forward to today: Bossa now has 4 locations (soon to be 5!!! 👀🤫) and has become a Montreal essential. And for a lot of people (including us) they make the best sandwiches in the city 🤌

Dan is the first to say that none of this would have been possible without his people: his parents, his partners Fabio and Luca, his aunt Joanne, his cousine Mike, Antoinette, and his wife Sabrina ❤️

When we sat down with him, he told us that the work we do at Tastet helps businesses like his get recognized. And really, that’s why we do what we do. We want our community to discover the hidden gems, the people behind them, and the places that deserve all the love 🫂

It’s pretty crazy to see where passion, hard work and good people can take you. Auguri @danlomanto!!! ❤️‍🔥🥪

📸 : @cravingcurator taken in Montreal, Quebec by @danlomanto

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2 months ago

We’re continuing our conversation with Daniel Lomanto, co-founder of @bossamtl as part of our FoodCycler Innovators series.

@danlomanto shares how FoodCycler fits into the everyday rhythm of a busy food business, from prep to cleanup to end-of-week food waste management.

For Bossa, it’s not just about handling scraps in the moment. It’s about creating a cleaner, more practical system for the food waste generated across the business, while finding new ways to give those scraps another purpose.

FoodCycler helps turn everyday food waste into Foodilizer that can be used in the garden, supporting a cleaner kitchen routine.

Follow along for more #FoodCyclerInnovators stories.

#montrealfood #montrealfoodie #sandwichshop by @danlomanto

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2 months ago

We’re at Bossa with co-founder Daniel Lomanto. 👋 @danlomanto

The FoodCycler Innovators series continues, spotlighting chefs, creators, business owners, and industry insiders rethinking food waste in their everyday spaces.

@bossamtl began as a small prêt-à-manger grocery store and has grown into a Montreal favourite known for incredible sandwiches, fresh ingredients, and creative Italian-Canadian / Italian-American flavours.

For Daniel, food is deeply connected to family and heritage, including the legacy of his grandfather and the resourceful, food-conscious habits he grew up around.

Bringing FoodCycler into the kitchen is a natural extension of that mindset: helping turn food scraps into Foodilizer that can be used in the garden, giving food waste another purpose beyond the kitchen.

Follow along for more #FoodCyclerInnovators stories.

#pretamanger #montrealfood #montrealeats by @danlomanto

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2 months ago

Happy Birthday to my best friend, my partner, and my favourite person 🤍🤍

Ever since we met, you’ve been my rock. You’ve been by my side through everything, the good days and the hard ones, and you’ve never stopped believing in me. You’ve helped shape me into the man I am today, and honestly, I am so grateful for you.

The past few years have felt like it’s been non stop, but watching the way you’ve handled everything has made me so proud. No matter what life throws at you, or at us, you always stay strong. You think things through, you handle every situation with so much grace and compassion. Even when things get difficult, you always choose to do the right thing and put your best foot forward. That’s one of the many things I admire most about you.

You inspire me every single day to be a better person. You’re always there when I need you, you know exactly how to make me laugh, and somehow you always know how to make me feel loved and appreciated.

Thank you for being my biggest supporter, my safe place where I can unapologetically be myself, and the person I get to run through life with. I couldn’t have asked for a better wife, and I can’t wait to see what this next chapter brings for us.

I love you more than you’ll ever know.

Happy 30th Birthday my love ❤️ by @danlomanto

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2 months ago

Veal Parm x @sugosanto taken in Montreal, Quebec by @danlomanto

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3 months ago

Traditional Sunday Sugo
Made with @sugosanto tomatoes and the kind of patience Sundays are made for.

Growing up, this was always the main event at our table. A pot of sugo simmering all morning, surrounded by friends, family, and plenty of bread to mop up the sauce.

Loaded with braised short ribs, pork ribs, Italian sausages, and tender meatballs cooked directly in the sauce.

MEATBALLS (Makes 10–12)
• 680g mixed veal, pork & beef
• 2 small eggs
• 20g milk
• 68g ricotta
• 9g garlic (2 cloves)
• 34g Parmigiano Reggiano
• 68g breadcrumbs
• 61g tomato sauce
• 9g salt
• 1g black pepper
• 1 tbsp chopped parsley
• 1 tbsp olive oil

Mix all ingredients together gently until combined. Roll into meatballs and set aside.

FOR THE MEAT
• 500g beef short ribs, salted overnight
• 500g pork ribs, salted overnight
• 4–6 Italian sausages from @lapreferencelasalle

FOR THE SAUCE
Start with a batch of our foundational Pomodoro Sauce. Sauté ½ diced white onion and 2–3 chopped garlic cloves, deglaze with red wine, then add the sauce.

In a heavy-bottomed pot, gently brown the short ribs and pork ribs. Add the onion and garlic, sweat until softened, deglaze with red wine, then add the pomodoro sauce. Nestle in the sausages and raw meatballs.

Bring to a gentle simmer and cook low and slow for 4–5 hours.

Remove the meats to a platter and finish with Parmigiano Reggiano, olive oil, and fresh herbs.

Serve the sugo alongside pasta and pass the platter around the table. Sunday dinner is served. taken in Montreal, Quebec by @danlomanto

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3 months ago

SUGO SUNDAYS with @sugosanto

The sugo

1 large can Sugo Santo tomatoes
½ Spanish onion, finely diced
2–3 cloves garlic, roughly chopped
3 tbsp high-quality Italian olive oil
As much fresh basil as you can get your hands on
Salt & pepper

Start by getting all your prep done. Dice the onion, chop the garlic, and have your olive oil, basil, salt, and pepper ready to go. Pass the tomatoes through a food mill.

Heat the olive oil over medium-high heat and gently sweat the onions until translucent. Add the garlic and continue cooking briefly. The goal is zero colour.

Add a few basil leaves to infuse the oil, then pour in the tomatoes. Bring everything to a gentle simmer, add generous bunches of basil, cover, and reduce the heat to low. Let it cook for about 3 hours, stirring occasionally.

Pull the basil stems out, reserve some for the pasta & keep the rest in the fridge for the week or give it to family & friends.

For the pasta, bring a large pot of water to a boil and season it generously with salt. The water should taste like the Calabrian coast.

Cook the pasta until al dente. Drain and return it to the pot. Add the sauce, more fresh basil, a drizzle of olive oil, freshly grated Parmigiano Reggiano, and 4–5 knobs of butter. Use a little pasta water as needed to bring everything together.

Plate it up. Finish with more parm, more basil, and if you’re lucky enough to have them, some hot peppers from the garden.

Buon appetito. taken in Montreal, Quebec by @danlomanto

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4 months ago