Pavé

Pavé opened in 2012 in the Porta Venezia district of Milan, the shared dream of three friends who wanted to offer a proper breakfast. The pasticceria is built around leavened doughs. Bread and brioches in sweet and savoury versions are baked every day, with puff pastry and biscuits. Single portions of fresh pastry draw on the French school and on Italian and Lombard tradition. The daily bakes are joined by the great leavened cakes, and the Panettone is now made 365 days a year alongside the Colomba. The Gambero Rosso guide has counted Pavé among the fifty pasticcerie of Italy since its first year. The New York Times listed it in 2015 as a stop to make in the city. In 2016 a second Milan shop doubled the offer. The project Pavé Gelati & Granite took the same recipes below zero. Two shops are now devoted to gelato, the second arriving on via Cadore in May 2021. The gelateria has held the three cones of Gambero Rosso since it opened. A new laboratory was inaugurated between 2020 and 2021. It reinforced the original mission, with the entire range produced in-house from dough to packaging. The house at via Felice Casati 27 describes itself as a living room where good food is eaten without formality.