For sweetness lovers
Historical names where to buy the most typical confectionery specialties of the city or enjoy a delicious breakfast.
Paszkowski Caffè Concerto
From a brewery to a literary café that brought together intellectuals at the end of the 19th century, Paszkowski has preserved all its charm and style over time, declared a "National Monument" in 1991, Caffè Paszkowski is one of the symbols of the town's tradition. Fresh from a stylistic renewal that leaves in the meantime the absolutely inimitable elegance of the place. In addition to the excellent coffee declined in many different ways, at the "new" Caffè Concerto Paszkowski you can taste the desserts signed by master pastry chefs Massimo Davitti and Francesco Lippi and, always in great demand, the classic toast, a real must thanks to the recipe of the delicious bread box.
Over 250 years of history back this “salon” which has been successfully passing on the style and tradition of pastry-making since 1733. A pastry shop where the furnishings and lighting take us back to a long-ago time and place. A lovely outdoor area looks out onto Piazza della Repubblica in the summer, while the main indoor space offers an intimate and refined atmosphere. The café and pastry offerings are excellent, as well as the selection of chocolate candies. Once a meeting place for artists and writers, Caffè Gilli is today a cultural benchmark of the city.
Caffè Giacosa on the corner of Via della Spada and Via Tornabuoni does not bear the name, but preserves the subsequent legacy, style and imprint of the family. Now a new Florentine must-see, Caffè Lietta - named after the artist Lietta Cavalli, sister of the designer Roberto and an icon of experimental fashion of the Seventies and Eighties - with its 150 square metres of surface area, 45 seats and an open workshop in the loft above the rooms, has a 12-metre counter, designed to respond to different moments of the day: from breakfast, with a dessert department supplied by the pastry shop on the upper floor, to lunch, with a space for gastronomy and express preparations, to the cafeteria and bar department, for coffee breaks and aperitifs. To order the grandmother's cake or the "pirulo", a special pudding with short pastry filled with ricotta cheese, available in different variations according to the seasons (fresh apple, gianduia cream, busco fruits).
It was Enrico Rivoire, chocolate maker of the royal family of the Savoia, when Florence was the capital of Italy in 1872, who opened at the sides of the share Piazza della Signoria a little cafe, in order to produce and offer to Florentine customers a sublime chocolate, resulted from an old and secret recipe.Today Rivoire, after 140 years of activity, is one of the oldest cafes in Florence, where time seems to stop forever. Among its artisan products, don’t miss the cremini and gianduiotti (hazelnut chocolates), as well as the wonderful chocolate cream.
A wide assortment of sweets for this now legendary pastry shop, especially for Florentines. Don't miss their rice pudding and all the puff pastry, really assorted pastry mignon and a meringue that you can't miss to try.
Since 1939, Scudieri in Florence is an integral part of Piazza Duomo. The location is perfect: the corner of via dei Cerretani, opposite the Baptistery of San Giovanni and the nineteenth-century facade of Santa Maria del Fiore. The outdoor area in front of the glass and steel, overlooking one of the most beautiful views of the city. The pastry is the strong point. Produced in house it’s served, always fresh from the oven: the variety, thanks to the continuous production, is very large, even for late risers.
Opened in 1933 by Alfredo Gualtieri and Lina Cennini, whose family counts many famous Florentine pastry-cooks, this historical cake and pastry shop is famous today for its wide choice of cakes, like the torta tirolese (Italian version of Austrian Sacher Torte), the semolina cake and the Meringo semifreddo (in Italian partially cooked dessert). Just an example: the Iris Cake, whose very secret recipe, handed down for generations, does not require any flour. Don’t miss its creamy cappuccinos. You can even stop there for a happy hour, every day from 6 pm to 8 pm.
Among the pastry shops, Giorgio is by far one of the best as regards savouries. lt is therefore worth leaving the centre of the town (the shop is in the Soffiano area) to try sandwiches, such as the one with roasted meat of suckling pig, with salad and balsamic vinegar or the one with Colonnata lard, onions from Tropea and alici. When it comes to sweets its schiacciata alla fiorentina, soft and stuffed with whipped cream has no equal, just like the cream puffs or the millefeuille pastry. On Sundays, you will have to stand in a queue, so be patient.
Historical florentine shop, opened in 1950 by Maria Luisa Falai and her husband Vinicio Nencioni. A coffe and cake shop born as a headquarter’s shop, which started as a bakery with homemade products like bread, cakes and fresh past, and has become specialized in corn-flour pastried. Must-have products are here: the Sacher Torte and the Millefoglie (with pastry cream inside), the mignon pastries and the mini puff pastry savouries assortment. If you happen to be there at 4 pm, we suggest you take a budino di riso (a pastry made with rice) or a sfogliatina (sweet puff pastries): they will be fresh from the oven!
Robiglio pastry shop was created in 1928 by the willness of a young pastry-cook who came to Florence from Turin and fell in love with this city at first sight. He brought here in Florence the techniques in confectionery and in chocolate decoration and manufacturing that belonged to the tradition of the region of Piemonte. Since 2012 the Pasticceria Robiglio “Via dei Servi” -the one shop under the brand Robiglio which still has a manufacturing pastry laboratory- has been succesfully redescovering historic products of the brand Robiglio like the Torta Campagnola (country rice cake), the Fruttodoro (a sort of plum cake with fruit candies and chocolate) and the Gallettine al Latte (typical milk biscuits).
Dolci & Dolcezze
It can be defined as a real cake boutique. Its owner is a self-taught woman who uses only high-quality ingredients like the Corman butter from Belgium or the Valhrona chocolate. There you can find seasonal fruit of the highest quality, bought at the Mercato Centrale, and wild fruits from the Pistoia mountains . Among its specialities the chocolate cake, the wild fruits crostata (pie)and, if you want to enjoy an unforgettable breakfast, the filled croissants –with cream, chocolate, fresh raspberries or stewed oranges. During festivities (or after reservation) you can even find the Marchesa, a very choreographic cake realized throughout the use of four different methods of chocolate manufacturing.
The most delicious croissants in Florence! Whole, berry or chocolate mignons. You must try them in the morning with a steaming cappuccino and everything goes! Also noteworthy are its puff pastries (the chocolate fagotto cake, for instance) and cream puffs in different flavours. The lovers of savouries must try the butter sandwich with ham and cheese accompanied with fresh spuma bionda (strange but effective Tuscan combination). The bakery, situated in the Statuto area is worth moving from the centre.
Elegant pastry shop near Ponte al Pino, Campo di Marte. Recommended for breakfast: cremini, (parcels of puff pastry filled with cream), which they churn out all the time - always hot - and cappuccino. On the counter, a stretch of fingers of pastry with cream, chocolate or whipped cream, berries and cream “fruttini”, miniature reproductions of the famous Stefania’s semolina cake (short crust pastry, semolina cream and a coverage of chocolate). Do you want to go for the savoury? Mini pizzas and butter sandwiches with Prague ham.
I dolci di Massimo
Following an old family cooking tradition, I dolci di Massimo has been selling since 1994, in the Gavinana district of Florence, fine pastry products. There you can find Sacher Torte, meringata cakes (literally “meringued”, with meringue in it), profiterole (choux pastry), semolina desserts, millefoglie (layered cake with pastry cream), and then little pastries, cakes for special events, semifreddi (partially-cooked dessert cakes), chocolates, biscuits, torrone (Italian nougat), marron glaces, pandoro and panettone (Typical Italian holiday sweet breads- at Christmas). Massimo has inherited the art of pastry-cooking from his father, and still preserves the wish of amazing his customers with his work. The shop offers a special wine list, too. As well as good savory breakfast product and croissants.
Outside the city centre a place people who love good quality pastries taken with a special coffee or a cup of tea should remember. Each pastry product of the pasticceria Marcello is made by hand in the laboratory at the back of the shop, produced with natural ingredients only, which do not include margarine. Here you can find wonderful pastries or handimade savory breakfast choices, cakes or mini portionated desserts. The best products? The semolina chocolate cake and the fruit tart, two of the most famous an classic not-to-loose pastry product