Prato Bakery on The Epoch Times: "A Taste of Tuscany in the Heart of Jersey City"

Prato Bakery has recently been featured in the renowned magazine The Epoch Times, and we couldn’t be more thrilled to share our story with you!

When Simone and Teresa, a husband-and-wife duo from Prato, Tuscany, made the bold move to Jersey City, they brought with them more than just their luggage—they brought a piece of their hometown's culinary heritage. The centerpiece of this heritage? The beloved cantucci di Prato.

Cantucci are petite, sliced cookies that are deeply rooted in the traditions of Prato. Unlike biscotti, which are twice-baked and known for their crunchy texture, cantucci are baked just once. This unique method gives them a golden-crisp exterior while maintaining a soft, tender center. While you might find cantucci imported from Italy across the U.S., there’s something special about the ones from Prato Bakery—they’re handmade and baked fresh in small batches every morning, right here in Jersey City.

The Epoch Times highlighted how our bakery stays true to tradition while catering to American tastes. We offer the classic almond cantucci, stacked high on our display counters, as well as indulgent variations filled with whole dried figs, apricots, plums, and our best-seller—rich, dark chocolate chunks. Each cookie is a labor of love, crafted from a simple yet precise ingredient list: organic eggs, sugar, flour, almonds, pine nuts, and yeast. True to the historical recipe, there’s no butter, oil, or dairy involved.

What makes our cantucci truly exceptional is the quality of the ingredients. We use only the finest organic eggs and a specially made blend of organic, unbleached, and unbromated flour. Our dark chocolate is sourced from a small artisan in Verona, Italy, while our dried fruits come from carefully selected regions around the world—apricots and figs from Turkey, plums from Chile, and almonds from California.

Every morning, Simone carefully mixes the dough, hand-rolls it into logs, and bakes them until they’re glossy and golden-brown. Then, each log is hand-sliced into the individual cantucci that our customers have come to love.

But Prato Bakery is more than just a place to get your favorite Tuscan treats. It’s a warm and welcoming space where every customer is treated like family. Simone and Teresa, along with their daughter (and even their dog!), are always on hand to greet you with a smile. "We open the door of our house, that is the culture," Simone shared with The Epoch Times. "Come into my house; I invite you to eat cookies, a sandwich, a coffee."

We’re incredibly grateful to The Epoch Times for shining a spotlight on our journey and for recognizing the hard work and passion that goes into every batch of cantucci we bake. We invite you to stop by Prato Bakery in Jersey City, taste the difference for yourself, and become a part of our growing family.

Come for the cantucci, stay for the hospitality. We can’t wait to welcome you!