bake - November 2017 - 53

Hop on the
no trans wagon with

Piccione
Piccione
Pastry
Pastry

DecoCrèmes®
flavored
Buttercrème
Icings!

Located in the historic Delmar Loop of St. Louis, Piccione
Pastry bills itself as the only late-night Italian pastry shop of
its kind in a bustling metropolis widely known for its Italian
heritage. Ranking among the top 30 cities in number of Italian
Americans in the United States, the St. Louis metro area
is home to an estimated 94,000 people of Italian descent,
according to the research department of the National Italian
American Foundation.
In addition to being famous for local favorites like toasted
ravioli, St. Louis is, of course, known for its cannoli. And
Piccione Pastry takes this reputation very seriously. The shop
features single-serve Italian desserts, Italian coffees, locally
handcrafted gelato and sorbet and seasonal breakfast and
lunch choices, including vegan, vegetarian, sugar-free and
gluten-free options. "We know how to make a cannoli," says
Richard Nix Jr., whose wife Elizabeth developed Piccione Pastry
in 2013 to introduce an authentic Italian pastry shop to the city of
St. Louis.
They spent nine months perfecting the recipes before opening
the store, and today the shop features about eight kinds of
cannoli each week, in addition to a "crazy cannoli" special.
Every Friday and Saturday night, people from around the Loop
come to Piccione Pastry and line up in droves to satisfy their
cravings for authentic Italian sweets.

PICCIONE PASTRY

Newly introduced Crazy Cannoli infusion complements
Piccione's signature cannoli. The choices are Lemon Gose (a
light, slightly tart, wheat beer with sea salt, lemon zest, lemon
verbena, lemon basil and lemon balm), Super Flare (a hazy
IPA brewed with mango, guava and a combination of unique
American hops, gives this beer a luscious tropical flavor with a
big citrusy bite), and Chocolate Milk Stout.
2200 Lunt Avenue
Elk Grove Village, IL 60007
bakemag.com
| NOV 2017 > 53
www.lawrencefoods.com



http://www.lawrencefoods.com

bake - November 2017

Table of Contents for the Digital Edition of bake - November 2017

bake - November 2017
Editor's Note - twentyfive 2017
Contents
Profile Introduction - 2017 twenty-five
Bread Profiles - The Future of Bread
Publican Quality Bread
Arcade Bakery
MANRESA BREAD
Columbia City Bakery
1900 Barker
Cake Profiles - Taking the Cake
Carlo's Bakery
Ron Ben-Israel WEDDING CAKES
CAKE LIFE Bake Shop
CREATIVE CAKES
GIGI’S Cupcakes
Donut Profiles - The Donut Revolution
Technical Corner - Mastering Yeast Raised Donut Mix
Duck Donuts
CAKENOMICS
Feature - The high stakes of birthday cakes
TIME SAVING TIPS
SUPPLY SIDE ECONOMICS
WINNING PROMOTIONS
INNOVATIVE PRODUCTS
VOODOO Doughnut
Dough
CALIFORNIA DONUTS
HURTS DONUTS
Hispanic Profiles - The Rapid Rise of Hispanic Bakeries
PORTO'S BAKERY & CAFÉ
Pasteleria Azteca
EL PUEBLO BAKERY
EL BOLILLO BAKERY
Pastry Profiles - MELAO BAKERY
The Power of Patisseries
Hoosier Mama Pie Company
Bisous Bisous Patisserie
BOUCHON BAKERY
Sister Pie
Piccione Pastry
Product Showcase
Classifieds
Ad Index
bake - November 2017 - bake - November 2017
bake - November 2017 - 2
bake - November 2017 - Editor's Note - twentyfive 2017
bake - November 2017 - 4
bake - November 2017 - 5
bake - November 2017 - Contents
bake - November 2017 - 7
bake - November 2017 - Profile Introduction - 2017 twenty-five
bake - November 2017 - 9
bake - November 2017 - Bread Profiles - The Future of Bread
bake - November 2017 - 11
bake - November 2017 - Publican Quality Bread
bake - November 2017 - 13
bake - November 2017 - 14
bake - November 2017 - Arcade Bakery
bake - November 2017 - 16
bake - November 2017 - 17
bake - November 2017 - MANRESA BREAD
bake - November 2017 - 1900 Barker
bake - November 2017 - Cake Profiles - Taking the Cake
bake - November 2017 - 21
bake - November 2017 - Carlo's Bakery
bake - November 2017 - Ron Ben-Israel WEDDING CAKES
bake - November 2017 - CAKE LIFE Bake Shop
bake - November 2017 - 25
bake - November 2017 - CREATIVE CAKES
bake - November 2017 - GIGI’S Cupcakes
bake - November 2017 - Donut Profiles - The Donut Revolution
bake - November 2017 - Technical Corner - Mastering Yeast Raised Donut Mix
bake - November 2017 - Duck Donuts
bake - November 2017 - CAKENOMICS
bake - November 2017 - cake - 2
bake - November 2017 - Feature - The high stakes of birthday cakes
bake - November 2017 - cake - 4
bake - November 2017 - cake - 5
bake - November 2017 - TIME SAVING TIPS
bake - November 2017 - cake - 7
bake - November 2017 - SUPPLY SIDE ECONOMICS
bake - November 2017 - cake - 9
bake - November 2017 - cake - 10
bake - November 2017 - cake - 11
bake - November 2017 - WINNING PROMOTIONS
bake - November 2017 - cake - 13
bake - November 2017 - INNOVATIVE PRODUCTS
bake - November 2017 - cake - 15
bake - November 2017 - cake - 16
bake - November 2017 - VOODOO Doughnut
bake - November 2017 - Dough
bake - November 2017 - 33
bake - November 2017 - HURTS DONUTS
bake - November 2017 - 35
bake - November 2017 - Hispanic Profiles - The Rapid Rise of Hispanic Bakeries
bake - November 2017 - 37
bake - November 2017 - PORTO'S BAKERY & CAFÉ
bake - November 2017 - 39
bake - November 2017 - Pasteleria Azteca
bake - November 2017 - 41
bake - November 2017 - EL PUEBLO BAKERY
bake - November 2017 - 43
bake - November 2017 - EL BOLILLO BAKERY
bake - November 2017 - Pastry Profiles - MELAO BAKERY
bake - November 2017 - The Power of Patisseries
bake - November 2017 - 47
bake - November 2017 - Hoosier Mama Pie Company
bake - November 2017 - 49
bake - November 2017 - Bisous Bisous Patisserie
bake - November 2017 - BOUCHON BAKERY
bake - November 2017 - Sister Pie
bake - November 2017 - Piccione Pastry
bake - November 2017 - Product Showcase
bake - November 2017 - 55
bake - November 2017 - Classifieds
bake - November 2017 - 57
bake - November 2017 - Ad Index
bake - November 2017 - 59
bake - November 2017 - 60
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https://digital.bakemag.com/sosland/bake/2021_01_01
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