Prato Bakery, located in Jersey City, just across the Hudson river, has opened in 2015 after a four years experience in New York City. The goal has always been the same: to bring the Tuscan original baking tradition to the US.
The bakery, called Prato to celebrate the hometown of the owner and baker Simone, offers a variety of baked goods handmade every day in the premises as well as a cafeteria with an Italian espresso machine for the perfect cappuccino and espresso.
One of the most popular item are the cantucci, the typical biscuits of Prato, made with almond, chocolate, figs, apricot and prunes, and the famous brutti buoni, following and ancient and traditional recipe.
Another original Tuscan tradition is the ‘schiacciata’ or focaccia, a flat bread with salt and olive oil, with which are made our famous sandwiches with original imported cold cuts like Prosciutto di Parma, prosciutto cotto, mortadella, bresaola, buffalo mozzarella and much more.
For the sweets we have many items, but the Pan di Ramerino, with rosemary and raisin in a soft bread, is an original recipe from Prato.
It’s the mission of Prato Bakery: when you step inside you feel like you’re in Tuscany!