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January 18, 2011

Pitango introduces pastries

pitangoI'm a big fan of the gelato at Pitango Gelato in Fells Point. Now, the shop is introducing   a new line of handmade Italian baked goods.

The bakery menu includes cantuccini, traditional Florentine biscotti; brutti ma buoni ("Ugly but Good"), a meringue cookie with premium imported hazelnuts; chocolate-cherry biscotti, made with fine imported cocoa; biscotti di meliga, traditional Italian cornmeal cookies; and double chocolate cookies made with top quality, organic couverture chocolate.

Pitango's pastry program is led by pastry chef Samantha Weigand, a veteran of some of DC's finest restaurants including Bistro Bis and Hook. Samantha is also a faculty member in the Pastry Arts Program at Maryland's L'Academie de Cuisine.
 
The pastries will only be available at the Fells Point store for now. The DC locations will get theirs later this year. Suckers.
 
photo Christopher Novashinksi, courtesy Pitango
 


Posted by Richard Gorelick at 4:42 PM | | Comments (1)
        

Comments

YUM! I love that place too. I still need to try their hot chocolate.

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About this blog

You are reading the archives. For updated blog posts about the Maryland food scene, see Richard Gorelick's new Baltimore Diner blog.
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
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