Pavé

There’s a before and after Pavé in Milan: when this pastry shop opened in 2012, it proclaimed a “breakfast revolution” (its actual tagline), which eventually led to a modernization in the industry, with a slew of other pasticcerias opening in the years that followed. More than ten years later, Pavé’s lamination process, proofing techniques and consistency are still hard to match in the city, with the 160 (a croissant filled with a particularly rich apricot jam) and La Rossa (with creamy raspberry) becoming household names. They also make a great panettone – available year-round, not just at Christmastime.