The seasons are changing, therefore our pastries are changing. I haven't posted since earlier this summer so I thought I might put up a quick photo blast about what's been going on at Piccione Pastry.
We changed our hours and now open at 9am every day except Mondays (we're closed). Now we are serving some new breakfast items. This is our cheese danish. We are currently playing with some new shapes of the danish, so when you come in it may not look like it does here.
We are also featuring a Pecan Sticky Cinnamon Roll. This is Chef Martin rolling out and cutting the Cinnamon Roll dough.
The Cinnamon Rolls all cut and trayed up- ready for the fridge.
The Cinnamon Rolls baked and looking delicious. They are about the size of a softball and go great with our Pumpkin Spice Latte.
Another new breakfast item we have is our egg Frittata. We have a veggie and a prosciutto frittata. The crust is made of puff pastry so it's extra flaky and delicious.
A new fall item we are offering until November is a Pecan Tart. It's topped with toasted meringue and a piece of chocolate.
We are also offering a poached pear tart. This tart has had many makeovers- this is the first edition of the tart. The filling has mascarpone, drunken cranberries and dark rum. The pear has been poached in Chardonnay and fall spices. The top is sprinkled in sugar and bruleed.
This is the second edition and current design of the pear tart. We wanted a more interesting design that would catch someone's eye. Our Chef designed it- I'm still practicing- it will probably take me a few mornings to really ace it.
Here is the same pear tart but the pear has been poached in Port Wine instead of Chardonnay. Both flavors are offered.
Since early summer we have been offering a Napoleon, which has layers of flaky puff pastry in between layers of our Piccione Cream. It is topped with royal icing and striped with chocolate ganache. In the photo above you can see how Chef makes the herringbone pattern which Napoleons are most known for. Napoleon's are technically a French pastry, although Italy has their version (we are making the French style), it has been selling so well we decided to keep it around a little longer.
Chef decided to switch things up and make this Napoleon chocolate. So instead of having layer of vanilla cream and topped with royal icing, it has layers of chocolate cream and is topped with chocolate ganache and striped with royal icing.
This summer we offered 2 new cannoli flavors (not offered now). I am a little surprised I didn't post these because they were two of my favorites. We had a cookies n' cream and a gooey butter cannoli. Definite crowd favorites. They may be making their return sooner than you think!
Every Tuesday from 8pm-9pm we have Cannoli Hour where all cannolis are half off!!! If you live in St Louis please stop in Piccione Pastry! You won't regret it!