A FAMILY PASSION
After coming to America in 1960 and opening a successful bakery in NJ, the Palazzone family returned to Italy to keep doing what they do best – baking.
Our story continues one summer night, around midnight, on the Cilento Coast of Italy. The Palazzone family restaurant was full, and Giancarlo’s father, Remo Palazzone had just begun baking croissants for the next morning’s rush of customers at the Caffetteria.
Everyone at the restaurant smelt the sweet aroma of the pastries baking and asked if they could buy some for dessert. From that day forward it became traditional in Italy to purchase warm croissants after a fun night out, before the sun was up.
BETWEEN ITALY AND USA
The rest is history; from there, the family kept baking, and eventually moved back to Sulmona, Abruzzo to open Pasticcerie Palazzone, which you can visit today.
Giancarlo continued his father’s American Dream in 2012 and returned to the US to open Palazzone 1960.
Palazzone Pastry Lab, the parent company to Palazzone 1960, is a top provider for businesses like restaurants, bakeries, and coffee shops who are looking to serve the finest, most authentic desserts to their customers that give them a real Italian experience.