Christmas desserts from around the world at these Jersey Shore bakeries
There are French bakeries and Italian bakeries. Colombian and Mexican. Swiss and German.
But Big Apple Bakery? Its menu is as diverse as the city itself.
Owner Joe Urciuoli takes a little bit of inspiration from all over Europe. Linzer cookies from Austria? He's got it. Pignoli cookies and struffoli from Italy? Check. Authentic German Christmas stollen (a.k.a. Christstollen)? Each Christmas season, he makes anywhere from 1,200 to 1,500.
"We do things that people don't have time to do anymore, things people did with their grandmother and mom years ago," Urciuoli said.
Urciuoli describes Christstollen as "moist and delicious." They've been making them for more than 30 years, and they've shipped them not only all over the country, but the world — even as far as China.
The cakey, bread-textured sweet is made with tons of dried fruits, rum, and a homemade almond filling. Each batch makes about 60, and they're all rolled by hand. The bakery is also famous for its Yule Log, which is only baked around Christmas time.
But don't stop there. Travel through a world of desserts at these Jersey Shore bakeries:
Anna Bananas Bakery, Manahawkin
Owner Jessica Errico is heavily influenced by Italian baking, which is evident by her vast cookie selection: Italian butter cookies (hand-piped and dipped in chocolate), pignoli cookies, biscotti and many more.
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Special cookie orders for Christmas come served in a tray with a chocolate Christmas tree in the center. She also makes delicious cannoli filled with homemade cream and chocolate chips.
Go: 657 E Bay Ave. Unit #4 (park in the back), 609-488-2323, annabananasbakerynj.com.
Baker's Grove, Shrewsbury
Everything baked here looks like a work of art, so it's no surprise owner and pastry chef Matthew Rosenzweig combined two beloved European Christmas desserts, to create a masterpiece.
Owner and pastry chef Matthew Rosenzweig took a French Buche de Noel (a Yule log or rolled chocolate cake) and a German Black Forest Cake (a dark chocolate and tart cherry cake), to create the Yuletide Cake.
It's layers of chocolate cake, vanilla bean crème fraiche Chantilly, sour cherries, whipped chocolate ganache, covered in chocolate crème fraiche frosting and decorated with sugared cranberries, rosemary and meringue mushrooms.
Pre-orders are sold out, but there will be some available first-come-first-serve on Christmas Eve, December 24.
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Go: 524 Broad St., 732-243-3249, thebakersgrove@gmail.com, thebakersgrove.com.
Bruno's Bakery, Freehold Township
We all know and love the Bauducco or Ferrara brand Panettone cakes that our nonnas bought growing up.
But why get store-bought when you can try fresh, homemade Panettone.
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The bakery makes seven different kinds — traditional Milano, Mandorlato (with almond nougat), pistachio, chocolate, mixed berry, fig and Limoncello, plus traditional Italian holiday sweets like struffoli and fig cookies, (a.k.a. cuccidati).
Co-owner and pastry chef Joseph Settapani's parents, Biagio and Pina, opened the original Bruno's Bakery in Staten Island about 20 years ago, and they've been making fresh panettone, cannoli, cookies and pastries ever since.
Go: 356 W Main St., 732-301-5126, brunosnyc.com.
Mendoza's Colombian Cafe, Brick
This cafe, known for fresh empanadas and fried papa rellena (made from ground beef wrapped in mashed potatoes), also makes Colombian buñuelos (fluffy cheese fritters).
These treats — not to be confused with Mexican buñuelos which are usually a puffy deep-fried piece of paper-thin dough — are often enjoyed around Christmas with hot chocolate or coffee.
But get there quick, because sometimes they sell out.
Go: 2770 Hooper Ave., 732-475-9014, mendozascafe.com.
Others to try:
Antoinette Boulangerie in Red Bank is a modern French bakery serving everything from macarons to cookie sandwiches. Try puff pastries like the cinnamon sugar twist or croissants, Danishes, French delicacies like chocolate pot de crème, creme Bbrulee, Financier cookies, varieties of buche de noel, and many other sweets. Go: 32 Monmouth St., 732-224-1118, antoinetteboulangerie.com.
Café Du Pain Bakery in Lawrence Twp. is a Creole French-inspired bakery with a full Christmas menu (pre-orders are due Dec. 22) featuring desserts like cranberry and orange Holiday Bundt cake, beignets, Frangipane tarts, macarons and more. Go: 2495 Brunswick Pike Unit 12, 609-323-7555, cafedupainbakery.com.
Del Ponte's Bakery in Bradley Beach serves plenty of Italian Christmas treats, like struffoli, fig cookies (a.k.a. cuccidati) and ricotta cookies, but they also have Austrian linzer cookies, Israeli Hamentashen (for Hanukkah) in flavors like prune, poppy, raspberry and apricot, Hungarian cheesecake (as well as NY and Italian), and Swiss apple strudel. Go: 600 Main St., 732-869-1111, delpontesbakerybb.com.
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Juanito's Bakery in Red Bank serves traditional Mexican pastries and cakes like conchas, pan dulce, Rosca de Reyes (a sweet bread for Three Kings Day), and more. Go: There are two Red Bank locations: 186 Monmouth St., 732-747-9994 and 165 Shrewsbury Ave., 732-842-4559; facebook.com/profile.php?id=100063519282681.
Mueller's Bakery in Bay Head serves Italian classics like struffoli, but they also have iconic Christmas cookies like gingerbread (German origins), fruit cake cookies, and more. Go: 80 Bridge Ave., 732-892-0442, muellersbakery.com.
Gabriela L. Laracca joined the USA Today Network New Jersey in 2021 and eagerly brings her passion for cuisine and culture to our readers. Send restaurant tips to glaracca@gannett.com.
This article originally appeared on Asbury Park Press: Jersey Shore bakeries serving international Christmas desserts
