Spiga Bakery

2685 Merrick Rd Bellmore, NY 516-557-2688

Spiga Bakery in Bellmore is one of the

(Credit: Newsday/Rebecca Cooney)

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Type: Bakery-pastry shop, Italian Description:

There may be no other bakery on Long Island where you can enjoy that awe-inspiring Sicilian confection briosce con gelato: a brioche roll stuffed with gelato. At Spiga, both the gelato and the brioche are homemade, and the combination is about the best ice-cream sandwich imaginable.

Luca Caravello, who opened Spiga a year ago, not only graduated at the top of his class at New York's French Culinary Institute, he is the scion of the great Brooklyn bakery, Mazzola's, where he worked alongside his father, Vincenzo. (He also did time at Veniero's in Manhattan's East Village.)

A TASTE OF ITALY
Some of the authentic Italian specialties he's introduced haven't worked in Bellmore: Neither the cassata (an elaborate Sicilian cake), pasticciotto (custard pie) nor pizza rustica (savory pie) has found an audience. But the cannoli, which Caravello fills to order with a blend of two types of ricotta, are bestsellers, as are tarts made from his all-marzipan rainbow cookies and raspberry mousse, individual Black Forest cakes, and a "tre-colori" dessert made with layers of milk-chocolate mousse, white-chocolate mousse and dark-chocolate mousse.

A TASTE OF BROOKLYN
One Mazzola favorite that Caravello has duplicated in Bellmore is what old-timers call lard bread: a rustic loaf studded with pieces of prosciutto and salami. Caravello noted some resistance to the name, and he started calling it "prosciutto bread." It flies out of the store. -- Erica Marcus (Sept. 10, 2008)

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Spiga Bakery in Bellmore is one of the

Spiga Bakery in Bellmore is one of the five places writer Erica Marcus suggests as worth the detour for a sweet treat, here, in particular the gelato-filled brioche. But the shop has other offerings, such as home-baked breads and a wide array of pastries such as these individual cheesecakes. (Feb. 23, 2011) (Credit: Newsday/Rebecca Cooney)

There may be no other bakery on Long Island where you can enjoy that awe-inspiring Sicilian confection briosce con gelato: a brioche roll stuffed with gelato. At Spiga, both the gelato and the brioche are homemade, and the combination is about the best ice-cream sandwich imaginable.

Luca Caravello, who opened Spiga a year ago, not only graduated at the top of his class at New York's French Culinary Institute, he is the scion of the great Brooklyn bakery, Mazzola's, where he worked alongside his father, Vincenzo. (He also did time at Veniero's in Manhattan's East Village.)

A TASTE OF ITALYSome of the authentic Italian specialties he's introduced haven't worked in Bellmore: Neither the cassata (an elaborate Sicilian cake), pasticciotto (custard pie) nor pizza rustica (savory pie) has found an audience. But the cannoli, which Caravello fills to order with a blend of two types of ricotta, are bestsellers, as are tarts made from his all-marzipan rainbow cookies and raspberry mousse, individual Black Forest cakes, and a "tre-colori" dessert made with layers of milk-chocolate mousse, white-chocolate mousse and dark-chocolate mousse.

A TASTE OF BROOKLYNOne Mazzola favorite that Caravello has duplicated in Bellmore is what old-timers call lard bread: a rustic loaf studded with pieces of prosciutto and salami. Caravello noted some resistance to the name, and he started calling it "prosciutto bread." It flies out of the store.

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Spiga Bakery 2685 Merrick Rd, Bellmore

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