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Original Ferrara Bakery

View Map2210 W. Taylor St., Chicago
Tel: (312) 666-2200
View Website
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Editorial Review of Original Ferrara Bakery

In 1900, 16-year-old Salvatore Ferrara left Nola, Italy with a trove of Italian pastry and confectionery skills and opened up this West Side gem. After achieving a quick burst of success, he put his wife Serafina (aka the Angel of Taylor Street) in charge of bakery operations and joined his brothers-in-law to launch the Ferrara Pan Candy Company, which still stands in Forest Park, Illinois. Despite forging ahead with Lemonheads and Atomic Fireballs, the family kept the bakery operations moving, and a third generation of Ferraras still helms this Little Italy institution.

Amidst the old woods and inside the gleaming refrigerated cases, you'll find crunchy cannoli with silky ricotta filling, butter cream-tufted tortes, liquor-soaked rum cakes, and chocolate-painted eclairs. The assortment of traditional cookies, which includes amaretti (almond-tinged butter cookies), cashew bars and anise biscotti, will sate the sweet tooth at any family gathering.

Average cost: <$10

Centerstage Reviewer: Michael Nagrant

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7 a.m.-6 p.m. Monday-Friday; 8:30 a.m.-5 p.m. Saturday; 9:30 a.m.-1:30 p.m. Sunday

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