Pavé opened in 2012 in Porta Venezia, the shared dream of three friends, as an artisan pasticceria working every day towards the best possible breakfast. Leavened goods are the focus: bread, sweet and savoury brioches, puff pastries, biscuits and single-portion fresh pastries inspired by the French school, alongside sweets from the Italian and Lombard traditions. Panettone is baked all year round and colomba in season. The idea is a living room where good food is eaten in complete informality, and Pavé holds a Gambero Rosso award as best bar in Italy, a place among the guide’s fifty best pasticcerie and a mention in the New York Times in 2015.
A second Milan pastry shop followed in 2016, along with Pavé Gelati e Granite, which turns the house creations into ice cream and granita at two gelaterie, the second of them opened in May 2021. A new laboratory, opened between 2020 and 2021, produces everything Pavé sells, from the dough to the packaging, and controlling the whole cycle is a matter of transparency with its customers.
The coffee bar serves classic espresso and cappuccino, and a separate specialty list of espresso, single-origin double shots and filter coffee, made with specialty coffees from roasteries and micro-roasteries on rotation, with the current coffee announced by the staff. Pavé does not roast.
Photograph: Pavé