Pitango Bakery + Café was launched in 2015 with the same focus on honest ingredients and attention to detail that we devote to Pitango Gelato. We were inspired by Italian bakeries and legendary Italian sandwich shops, where taking shortcuts is simply not an option. Our breads are baked daily the traditional way with natural leavening and a slow-rising process that creates a rich, complex flavor and hearty crust.
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Prosciutto di Parma
Noted for its distinctive aroma and flavor, this coveted ham originates in the Northern Italian province of Parma. The region, blessed with a unique microclimate, has been famous for curing ham since Roman times. Today, Prosciutto di Parma is protected by a consortium that guarantees producers meet the rigorous standards required by the denomination. We source our Prosciutto di Parma from a century-old firm that carefully ages its ham in ancient cellars for a minimum of 12 months without preservatives or additives.
We hand-roll and proof our croissants on a daily basis. Choose among Almond croissants, filled with almond frangipane cream and topped with slivered almonds; Chocolate croissants, filled with melted coverture chocolate; and Ham & Cheese croissants, made with prosciutto cotto, house-made béchamel and Gruyere.
Derived from “focus,” the Latin word for hearth, focaccia is a traditional Italian flatbread with a bubbly crust and airy interior. We let our focaccia dough rest for a full day before baking to achieve the right flavor and texture.
The history of this naturally leavened bread harkens back to pre-Industrial times. We make this hearty bread with stone-milled grains and our own natural starter, matured for three days before loaves are baked directly on the hearth. The end result combines a robust, golden crust with a chewy, slightly sour interior.
Ciabatta translates to “slipper bread” in Italian for its humble form. We make our ciabatta with pre-fermented dough that is matured a full day before baking to achieve a more complex flavor.
Eggplant is one of the many vegetables we roast on a daily basis. We use a purple Japanese variety and hand-slice each one to ensure every bite incorporates a bit of savory skin. We dress our eggplant with sesame seeds and red wine vinegar.
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