A grand-opening party yesterday officially opened the much-anticipated Piccione Pastry in The Loop. We were on hand and bring you a look at the new bakery and its single-serve Italian desserts in the photo slideshow above!
Brought to you by the folks behind St. Louis’ premier caterer, Butler’s Pantry, the 2,000-square-foot pastry shop seats up to 40 and offers stand-up counters. Piccione (pronounced “pa-cho-nee”) is located at the corner of Delmar Boulevard and Skinker.
Butler’s Pantry President Richard Nix, Jr. and his wife, Elizabeth, fashioned the concept for Piccione Pastry after one of their favorite pastry shops in Boston. Their St. Louis shop is named after Richard Nix’s grandmother, Grace Viviano Piccione.
The shop’s location pays tribute to Nix’s grandmother, who owned the Varsity Theater on Delmar Boulevard. And, the original Butler’s Pantry, owned and operated by Nix’s father and mother opened on Delmar in 1966. Architectural designer Mark Herman reimagined the interior.
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Piccione Pastry’s signature items include nine varieties of cannolis in addition to pasticiotti, bomboloni and cannoli “chips and dip.” Other classic Italian delights include tiramisu, ricotta cheesecake, cassata cake (a liqueur-soaked sponge cake layered with fruit and Piccione cream), and an assortment of authentic cookies and candies that will delight patrons. Piccione will also serve savory items including focaccia sticks flavored with herbs and olive oil, Asiago, red pepper and prosciutto. The menu has been designed with sugar-free and gluten-free items to please all guests.
Piccione’s pastry chefs create recipes from scratch, bake in small batches and use the highest-quality ingredients for their desserts. Piccione Pastry will also serve Lavazza coffee and authentic Italian soda.
Butler’s Pantry’s executive pastry chef Martin Lopez will oversee the new location. Lopez holds numerous licenses and certifications including a degree from The Semper University of Scandinavian Baking in Stockholm and the Degree of Semper European Konditor, and is certified in the Fundamentals of Bread Baking from the National Baking Center in Minneapolis. He is a member of the American Culinary Federation, the U.S. Pastry Alliance and the Retail Bakers of America Nationwide.
Hours of operation will be from 11am to 9pm Tuesday, Wednesday and Sunday; 11am to 11pm Thursday to Saturday; and closed on Monday. Butler’s Pantry is working closely with Washington University to welcome all students and will accept Washington University’s Bear Bucks.
“We are thrilled to open Piccione Pastry,” says Richard Nix Jr. “Elizabeth and I have been working on this project for two years, and are delighted it’s finally coming to fruition. This Italian-style pastry shop is the first of its kind in St. Louis. We think the community will love the concept, the location and our team of dedicated employees and top-tier chefs. Piccione Pastry’s homemade Italian desserts will be the perfect day-time pick-me-up or late-night snack.”
Piccione Pastry, 6197 Delmar Ave., 314.932.1355, The Loop, piccionepastry.com
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Dining and Cooking