
La Cornetteria has been holding it down in Little Italy since 2006, with just eight seats, a glass case of golden pastries, and a husband-and-wife team committed to keeping Italian traditions alive. Stefano Cicali, originally from Florence, runs the kitchen; Cinzia Persechino manages the front with the kind of warmth that makes even a quick coffee run feel personal. Their namesake pastry, the cornetto, is a soft, custard-filled cousin to the French croissantâlighter, chewier, and increasingly rare, even in Italy. Alongside it: flaky Nutella-stuffed cronuts, biscotti, zeppole during the spring, and some of the cityâs best cannoli. Everything is made in-house, and nothingâs overhyped. Just old-school technique, pride in their roots, and Stefanoâs custom coffee blend to wash it all down. Itâs the kind of place you pass by a hundred times until someone tips you offâand then you donât stop going.
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