9 Responses to ** Giorgio Pasticcerie Italian **

1. 1.

   mdr July 22nd, 2007 |

   Such a great bakery!!! Awesome birthday cakes too! Also, so good with my kids. A real neighborhood place!!!!

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2. 2.

   gman July 22nd, 2007 |

   I just bought a pound of homemade cookies here this morning. Very tasty.

   The owner’s daughter is very nice too.

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3. 3.

   andynnj August 4th, 2009 |

   They have a web site?

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4. 4.

   ILoveHoboken February 14th, 2010 |

   I just have to say this bakery is one of the best in Hoboken. My husband got me a huge box of assorted pastries for Valentine’s Day, and they are delicious! If you don’t want to wait in line at Carlos, I would suggest going here!

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5. 5.

   truth1 February 14th, 2010 |

   He is an old school master, similar to the ones who taught the Cake Boss’s father. Try his lobster tails…you have never tasted better! If he doen’t have any, order them and they are triple good when just made.

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6. 6.

   moephab February 14th, 2010 |

   I agree! The quality at Giorgio’s is much better then Carlo’s. I have lived here all of my life and remember going to Carlo’s when they were next to Fiore’s, well before they moved into Schoning’s spot. At one time they were good(I have no idea why one would wait an hour to get into Carlo’s) Giorgio’s has been my favorite for well over 25 years. They rock!

   In response to truth1 who said:

   He is an old school master, similar to the ones who taught the Cake Boss’s father. Try his lobster tails…you have never tasted better! If he doen’t have any, order them and they are triple good when just made.

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7. 7.

   Kaiser Sosay February 15th, 2010 |

   Carlo’s and buddy does great work without question ,but the quality of what your eating is better at giorgios….

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8. 8.

   truth1 February 15th, 2010 |

   Yes, the quality is in the taste. Buddy, Sr. was originally taught by “Master” Sal Corbisiero (sp.) who operated pastry shops on Madison St. and I believe Clinton & 1st Streets. and then by the ‘old man’, as we called him, Carlo (a Master legend). There was also DeBari’s Pastry Shop (another old world Master) on 3rd St. and he taught Cosmo of Cosmo bakery fame on Washington St. The ingredients matter too….for example, using whole milk vs. powder milk for the custard filling…

   In response to Kaiser Sosay who said:

   Carlo’s and buddy does great work without question ,but the quality of what your eating is better at giorgios….

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9. 9.

   whineanddineinhob February 15th, 2010 |

   Corbisiero’s Bakery was originally located on the corner of 3rd and Adams Street. This corner is now the location of Adams Senior Housing. The bakery was moved to the corner of 1st and Willow Ave on the ground floor of what was once a theater. Another bakery that was also re-located there was Opalach’s which was once located about 114 Willow Ave.

   In response to truth1 who said:

   Yes, the quality is in the taste. Buddy, Sr. was originally taught by “Master” Sal Corbisiero (sp.) who operated pastry shops on Madison St. and I believe Clinton & 1st Streets. and then by the ‘old man’, as we called him, Carlo (a Master legend). There was also DeBari’s Pastry Shop (another old world Master) on 3rd St. and he taught Cosmo of Cosmo bakery fame on Washington St. The ingredients matter too….for example, using whole milk vs. powder milk for the custard filling…

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