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Little Falls

PALAZZONE MAKES ROOM FOR MORE PASTRIES

Remo Pala��one , who owned abakery on Italy ’ s Amalfi coast , opened an eponymous bakery in Clifton in 1960 . After more than a decade , he and his wife , Giulia , returned to their native country . Then , in 2012 , their son Giancarlo came to New �ersey , opened apastry shop in �ayne , and , inspired byhis parents ’ efforts , called it Pala��one 1960 . Recently , he opened asecond location , Pala��one Pastry Lab , inLittle Falls .

“ �e needed more space ,” says Remo . In addition to being aretail shop , Pala��one also sells its products to other bakeries and restaurants . The 10,000-s�uare-foot , two-story bakery churns out more than 150 French , American and Italian pastries , including macarons , croissants stuffed with Nutella , pistachio chocolate or apricot with Chantilly cream , cruffins , mousse �chocolate , strawberry , pistachio or ha�elnut� and bestsellers like lobster tails , cannoli , tiramisu and cream puffs . “ �e have agreater assortment now ,” Pala��one says . “ �e always come out with new products .” � ��� ��i� ���� �i���e ������ ����� ��������� ������o�e����co��

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COURTESY OF PALAZZONE