Ferrara Bakery & Cafe

"If you’ve walked through Little Italy even once, you’ve noticed Ferrara Bakery, with its neon signs and enormous ice cream cones mounted above the awning. It's worth stepping inside—even just to experience the old-fashioned elegance of the tile floors, massive mirrors and elegant dark wood molding of this 1892 institution. There's a selection of Italian candies, liqueurs, and other prettily packaged gifts to browse too, and while the baked goods here can be hit-or-miss, the huge, sublimely flaky lobster tail is great." - molly fitzpatrick, willa moore, bryan kim

"The hazelnut gelato here is creamy and nutty, or choose from dozens of other flavors, all made in the back. Loaded down with Victorian glitz, the bakery has been doing things right since 1892. The cannoli have a snappy shell, putting the neighbors’ soggy ones to shame, and the sweet ricotta filling has plenty of chocolate chips and candied citrus mixed in. Got room for more? Crackle through the flaky waves of pastry that wrap the Bavarian cream in the luxurious lobster tails, a spinoff of Neapolitan sfogliatelle, which are stuffed with semolina and ricotta and dotted with candied orange peel." - Robert Sietsema, Eater Staff

"If you’ve walked through Little Italy even once, you’ve noticed Ferrara. With neon signs and enormous ice cream cones mounted above the awning, the bakery is not exactly an understated presence in a neighborhood that’s hardly understated to begin with. Despite appearances though (and though the baked goods are uneven), Ferrara’s is no mere tourist trap. For old-fashioned charm alone, this 1892 institution is worth a visit. Inside, Ferrara makes a grand impression with tile floors, massive mirrors, and elegant dark wood molding, as well as a selection of Italian candies, liqueurs, and other prettily packaged gifts to browse. The enormous pastry cases have a hypnotic power—you could lose all sense of time marveling at a fruit tart glistening with syrup. Our advice: Take your time enjoying the atmosphere before you reach the register, but then get your pastries to go, particularly if the weather’s nice—there’s a surcharge if you order to stay in their dining room. photo credit: Alex Staniloff photo credit: Alex Staniloff photo credit: Alex Staniloff Ferrara’s baked goods can be hit-or-miss—sometimes the cannoli are pretty good, but sometimes they taste like something that’s been left lingering uncovered in the refrigerator too long. There is, however, an important exception. The lobster tail is phenomenal. The pastry is sublimely flaky, and nearly bursting with custardy yet light Bavarian cream. Best of all, it’s approximately the length of your forearm." - Molly Fitzpatrick

"Open since 1892, Ferrara is a go-to when it comes to Little Italy pastries. While you’re here splitting a lobster tail, consider a scoop of salt and caramel or pistachio gelato. There’s also granita, which Ferrara touts as the family recipe." - Melissa McCart, Robert Sietsema

"Open since 1892, Ferrara is a go-to when it comes to Little Italy pastries. While you’re here splitting a lobster tail, consider a scoop of salt and caramel or pistachio gelato. There’s also granita, which Ferrara touts as the family recipe." - Melissa McCart, Robert Sietsema