Miami's first Neapolitan bakery, built around one obsession: the pistachio. Bread baked overnight, cornetti at sunrise, espresso pulled like in Napoli.
Eight categories, one obsession. Everything baked, pulled and assembled inside our Edgewater kitchen.
Five doors into the same obsession.
72-hour fermented dough, Italian-imported fillings, always with a pistachio touch.
Discover paninis
Every cream is whisked the night before. Every layer is folded by hand.
Open the pastry shop
18-hour cold ferment, sourdough starter, Italian flour. The slow way.
Visit the bakery
From 10 to 200 guests — we deliver across Miami-Dade.
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Search, filter, and order anything from paninis to gelato.
View full menuPistacchio is the work of a Neapolitan chef obsessed with one ingredient. Every cream, every dough, every cookie starts the night before — never from a bag.
We import 100% pistachio paste from Bronte, Sicily, finish our cornetti with mountain butter from Italy, and pull our espresso on a refurbished Faema E61.
Most bakeries use pistachio as a flavor.
We use it as a philosophy.
Bread, cornetti and sfogliatelle made between 11pm and 6am — fresh by opening.
The world's most prized pistachio — protected origin, harvested by hand every two years.
Recipes from a Neapolitan chef raised in the family pasticceria, now in Miami.
Pulled short and dark, served on a saucer, finished with a glass of water — the right way.
We bake what we sell, every day. If you want it warm, come early. If you want it packed for tonight, we'll tell you when to drop by.
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"Their gelato al pistacchio is unreal. Tastes like the Bronte stuff I had in Sicily. The team treats you like family. New favorite spot."
An honest look at our oven, our chefs, the daily bakes.
Reserve your table or have it brought to your door. We open at 8:00 am.