HOLY CANNOLI
The Sicilian Baker
Text by Michael Horne

Developed by celebrity Chef Joey Maggiore, his wife and lead designer Cristina Maggiore and business partner Flora Tersigni, this delicious dessert concept, The Sicilian Baker Cannoli Bar & Market, is a welcome addition for Valley “sweetaholics.” Located next door to Maggiore’s Sicilian Butcher, on the northwest corner of Tatum and Greenway in north Phoenix, the bakery has developed a loyal since its opening just six months ago.

Above, left: Assorted cannolis atop a cake. Right: A variety of cookies and pastries.

The Sicilian Baker features Italian-inspired “pasticceria” with an assortment of house-baked specialties including “cassatina” (moist sponge cake with sweet ricotta and marzipan), “cartocci ” (spiral donuts filled with cannoli cream, dusted with sugar), “sfogliatelle” (buttery, flaky dough with sweet ricotta and powdered sugar), “iris” (spongy fried dough balls stuffed with sweet ricotta cream and chocolate chips), mini fruit tarts (fresh seasonal fruit topped with chantllly cream), “Napolean” (puff pastry layered with vanilla custard topped with icing) and “torta della nonna” (lemon custard with pine nuts). 

House-made gelato in 13 flavors – hazelnut, mint, chocolate, pistachio, sea salt caramel, vanilla and strawberry – are smooth and dense. For an Italian twist on the ice cream sandwich, gelato lovers can order their scoop on a fresh, house-made sweet brioche bun. 

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Above: The Market at The Sicilian Baker offers traditional Italian savories.

But it’s the build-your-own cannoli bar that’s the centerpiece. Be prepared to make a lot of decisions: choose a size (mini, regular, large or the king of kings, Sicilian), select the shell (white chocolate, chocolate, pistachio or confetti), then name your preference for cream (coffee, lemon, strawberry, nocciola, oreo, mint chocolate chip, cinnamon, chocolate, nutella, classic original or the special of the week) and, the final choice, fold the cream with amaretti cookie crumbs, chocolate shavings, preserved fruits, luxardo cherries or Torre nougat candy among other options.  

The  bakery design features an exhibition kitchen complete with a pastry station, which allows guests to watch artisans in action – from kneading dough to assembling cannolis, so you’ll see your creation take form.

The market offers a full-service counter with fresh pasta made daily, sauces, house-made sausages and rotating meats and cheeses delivered from around the world. Traditional “arancini” (saffron rice ball coated in herbed bread crumbs with a variety of fillings), “pizzette” (mini pizzas), “rosticceria” (a selection of savory stuffings in bread) and the famous “muffuletta” (a sandwich similar to a hoagie) filled with Italian deli meats and/or cheeses that are available. Beverages include cappuccinos, lattes, cold brews and Italian sparkling sodas.

Above, left: Chef Joey Maggiore. Right: The Sicilian Baker serves 13 flavors of house-made gelato.

“With our passion for creating and offering high-quality food, beverage and ambiance that is accessible for everyone, The Sicilian Baker Cannoli Bar and Market is a place where you can eat, drink and shop,” said Joey Maggiore, co-founder and executive chef of The Maggiore Group. “We’re bringing Sicily right here to Phoenix where our guests can enjoy quality products and the sweet life – la dolce vita!”

Plans are in the works for The Sicilian Baker Cannoli Bar & Market locations in Chandler and Peoria. The Maggiore Group is a family-owned restaurant group based in Scottsdale. In addition to The Sicilian Baker, the group owns and operates Tomaso’s Italian Restaurant, Tommy V’s Urban Kitchen, Tomaso’s When in Rome, Hash Kitchen and The Sicilian Butcher. 

For more information, visit https://www.thesicilianbaker.com