Ever since Liberato and Guiseppina Dell’Amura opened their small Wooster Street bakery in New Haven’s Little Italy in 1922, the business has stayed in the family. Son and daughter Fortunato and Mae—followed by granddaughters Jo-Ann, Dolores, Marie, and Leona and great grandson Salvatore—have all taken on the family tradition of baking cookies, biscotti, and traditional Italian pastries daily.
In-store cases and trays are filled with traditional pastries such as cannoli, bigne donuts, and éclairs. The team can also wrap, box, and ship assortments of 24 types of Italian cookies and nine flavors of biscotti, as well as treats such as chocolate-dipped caramel apples, pretzels, and marshmallow pops. The team also hand-decorates sugar cookies in shapes such as shirts, shoes, and crowns in case an emperor is celebrating the first time he wore clothes.
Rita’s Italian Ice has won over many customers with its gelati, a top-selling treat that sandwiches a layer of italian ice between two layers of frozen custard. Infused with fresh fruit, the shop’s ices evoke Italian desserts much more pleasantly than pasta drizzled in hot fudge, and silky frozen custards and cream slide effortlessly down throats. Blendinis commingle frozen custard with chunky mix-ins for a hearty summer snack, and Mistos combine italian ice and custard in drink form. The shop not only supports cooling patrons down during heat waves but also supports other causes, such as the American Cancer Society’s Relay for Life, for which it hosts frequent fundraisers.
Sunlight filters through white lace curtains into Tea with Tracy's tearoom, casting delicate shadows across wooden tables, straight-backed dining chairs, and three-tiered serving plates stocked with sandwiches and sweets. This Victorian elegance befits Tracy's location in the center of Seymour's historic antiques district, and a menu that steeps more than 100 different flavors of tea, including English breakfast, white peach, and hot cinnamon spice from Harney & Sons Fine Teas.
To accompany whistling kettles, cooks also bake sweets such as scones, banana bread, and Swedish brownies, or fill crust-less tea sandwiches with curried egg salad, English cucumbers, and mint-infused cream cheese. In addition to its refined finger foods, the shop also prepares visitors to host their own gatherings by selling elegant china alongside tins of aromatic tea.
For nearly half a century, Eddy's Bake Shop's bakers have kept pantries stocked with savory breads and sweet pastries, donuts, and cupcakes, and wedding banquet tables laden with multi-tiered cakes. Expert bakers whip up loaves of their well-loved rye bread fresh each day, and craft cookies from traditional Old-World recipes.
Stockbridge's Gourmet Cheesecakes & Café's more than 45 varieties of cheesecake have won Connecticut Magazine's Best Cheesecake in Connecticut award for nine consecutive years and been featured in The New York Times. But even though its vast number of cheesecake and its selection of scones, cookies, and pastries would suggest otherwise, Stockbridge's is not just a bakery. The eatery also offers dishes to sate appetites for every meal, such as omelets, sandwiches, salads, and burgers. And unlike traditional bakeries and DMVs, Stockbridge's has a BYOB policy.
Bishop's Orchards was established in 1871, when the first of six Bishop generations began filling shoreline bellies with fresh-from-the-farm fruits and vegetables. Today, having withstood 140 years worth of technology changes and weather disasters, the orchard continues to thrive, currently growing crops on more than 320 total acres—313 of which are family-owned. In 2005, the orchard stretched its homegrown empire into potable territories with the birth of a winery, which produces more than 15 wines using the farm's fruit. Not to be outdone, the orchard's market is still a year-round source for fresh produce more than a century after it sprouted into a humble roadside stand from a single appleseed.