bake - March 2017 - 10

new product success stories

A Sweet
Collaboration
What do you get when you blend creamy gelato with crunchy
cannoli? If you are a bakery in St. Louis, the answer is "gennoli."
The pastry world has witnessed plenty of hybrid pastries
(sometimes called mashups) in recent years, as shops across
the country aim to bring excitement and creativity to a mature
product category.
Now in St. Louis, Piccione Pastry, an Italian pastry shop, is pairing with Clementine's Creamery, a local all-natural ice creamery,
on a new sweet collaboration. Piccione Pastry is adding Clementine's gelato and sorbet to the menu, in addition offering
creative and collaborative sweet treats.
One such product success story is known as the gennoli, a
crispy, crunchy cannoli shell stuffed with Clementine's gelato.
"We are delighted to partner with Piccione Pastry to add our

Ricky Nix III of Piccione
Pastry and Tamara Keefe
of Clementine's Naughty &
Nice Creamery showcase
their new collaboration.
Piccione Pastry

hand-crafted gelato to their already amazing menu," says Tamara Keefe, owner of Clementine's Naughty & Nice Creamery.
"We have some innovative ﬂavor ideas in store and can't wait to

Piccione Pastry, located in the historic Delmar Loop, is a unique

share them with visitors to The Loop."

concept in St. Louis as a late-night Italian pastry shop that features single-serve Italian desserts, Italian coffees, locally hand-

Smooth, creamy and made with natural ingredients, Clem-

crafted gelato and sorbet and seasonal breakfast and lunch

entine's gelato comes in ﬂavors ranging from the traditional

choices, including vegan, vegetarian, sugar-free and gluten-free

(chocolate, vanilla) to the trendy (salted caramel) to the St.

options. Piccione's pastry chefs create recipes from scratch and

Louis locally inspired (gooey butter). There are also seasonal

bake in small batches.

ﬂavors like the blood orange sorbet.
Clementine's Naughty & Nice Creamery bills itself as the only
"We are thrilled to partner with Clementine's Creamery. The

micro-creamery in the state of Missouri. Located in historic

popular St. Louis micro-creamery shares the same passion and

Lafayette Square in St. Louis, all dairy used in their creations

values for high-quality ingredients and handcrafted desserts

is from local, grass-fed, pasture-raised, hormone and RBST-

that Piccione Pastry is known for," says Richard Nix, Jr., presi-

free cows. Clementine's combines their all natural proprietary

dent of Butler's Pantry, owner and operator of Piccione Pastry.

dairy base with the ﬁnest handpicked ingredients to churn up a

"An Italian Pastry shop isn't complete without authentic gelato

decadent 16-18% butterfat ice cream. In addition, Clementine's

and sorbet, and Tamara and the Clementine's® team create the

also boasts a line of patent-pending boozy ice cream delights.

perfect ﬂavors for Piccione's guests."

JOHN U N R EIN

10 < MAR 2017 | bakemag.com

http://www.bakemag.com

bake - March 2017

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