If you walk down East 187th Street in the Bronx, past the hanging provolones and the smell of roasting espresso, you’ll eventually hit a storefront that looks like it hasn’t changed since the 1960s. That’s because it hasn't. Gino's Pastry Shop & Cafe is the kind of place where the door hits you on the way in and the owner, Jerome Raguso, probably knows your first name, your father’s name, and exactly how you like your coffee.
Most people come here for the cannoli. It’s what they’re famous for. But there is a massive misconception that Gino’s is just another tourist stop on the Arthur Avenue "Little Italy" circuit. It isn't. While the weekend crowds from Westchester and Jersey line up at the bigger, flashier bakeries down the block, the neighborhood—the real Bronx neighborhood—is sitting inside Gino’s. They’re usually leaning against the counter, talking about the Yankees or the latest local news, while Jerome pipes fresh ricotta into a shell.
The Secret Behind the Shell
You've had a bad cannoli before. Everyone has. It’s that soggy, rubbery thing sitting in a refrigerated case at a supermarket. At Gino's Pastry Shop & Cafe, that is considered a cardinal sin.
Jerome is adamant: a cannoli should never be filled until the second you order it.
The physics of a pastry are actually pretty simple. Once the moisture from the ricotta hits the fried dough of the shell, the clock starts ticking. Within thirty minutes, that crunch is gone. At Gino’s, the shells are kept bone-dry. When you walk up to the counter, that’s when the magic happens. Jerome or his wife, Joanna, grab a shell and pipe in that proprietary cream—thick, not too sweet, and flecked with just the right amount of chocolate chips or crushed pistachios.
💡 You might also like: Why Every Mom and Daughter Photo You Take Actually Matters
It's basically a religious experience. Honestly, if you aren't eating it within five minutes of it being handed to you, you’re doing it wrong.
More Than Just a Cannoli King
While the "King of Cannoli" title is well-earned, the menu actually runs much deeper. People talk about the "Donnoli" like it’s some new-age fusion food, but it’s actually a stroke of local genius.
Think of a bomboloni—a soft, pillowy Italian doughnut. Now, imagine it stuffed to the gills with that same legendary cannoli cream. It’s heavy. It’s indulgent. It’s exactly the kind of thing Bronx-born legend Chazz Palminteri or music mogul Tommy Mottola stop by for. These aren't just names dropped for marketing; they are actual regulars who have been coming here for decades.
What to actually order:
- The Sfogliatelle: This is the ultimate test of an Italian baker. It’s a "lobster tail" pastry with hundreds of paper-thin layers of dough. If you see them coming out of the oven, get one immediately. If they sit too long, they get dense, but fresh? They’re flaky shards of heaven.
- The Manhattan: This isn't the cocktail. It’s a specific espresso drink they’ve been serving since the late 1800s (inherited from the neighborhood's history). It’s strong enough to wake the dead and pairs perfectly with a pignoli cookie.
- Italian Cookies: Specifically the rainbow cookies (tricolore). Most places make them dry. Gino’s keeps them moist with a thin layer of apricot jam and a snap of dark chocolate on top.
- St. Joseph’s Day Pastries: If you happen to be there around March 19th, the Sfingi and Zeppole are non-negotiable. They are massive puffs of dough filled with custard or cannoli cream, topped with a cherry.
The 2023 Scare and Why It Still Matters
There was a moment a few years back, around 2023, where it looked like we might lose this place. The pandemic was brutal on small businesses, and despite being a "legendary" institution, Jerome faced some serious red tape with small business loans and grants.
📖 Related: Sport watch water resist explained: why 50 meters doesn't mean you can dive
It was a wake-up call for the community. You can’t take these places for granted. Gino's isn't backed by a corporate conglomerate; it’s a family legacy started by Jerome’s parents, Gino and Ciara Raguso, back in 1960.
When you buy a coffee here, you aren't just paying for caffeine. You’re paying to keep a piece of 1960s Bronx history alive. The shop still has that vintage vibe—not the "curated" vintage you see in Brooklyn, but the "we haven't felt the need to paint since 1984" kind of vintage. It’s authentic. It’s "no-frills."
The Logistics: Don't Get Caught Off Guard
If you’re planning a trip to Gino's Pastry Shop & Cafe, you need to know a few things so you don't look like a total amateur.
First, the hours. They can be... let's say "flexible." Officially, they are open Wednesday through Sunday, usually from about 7:00 AM to 7:00 PM. However, this is a family-run spot. If there’s a family event or a local holiday, they might be closed. It’s always a good idea to call ahead (718-584-3558) if you're making a long trek.
👉 See also: Pink White Nail Studio Secrets and Why Your Manicure Isn't Lasting
Second, parking. It's the Bronx. It's Arthur Avenue. Parking is a nightmare. Don't even try to find a spot directly on 187th Street. Look for a spot a few blocks away near Fordham University or just bite the bullet and pay for a local garage.
Third, seating. There are a few tables, but it’s small. Don't expect to set up a laptop and work for four hours. This is a place for a quick espresso, a loud conversation, and a pastry.
Final Insights for Your Visit
Gino’s is one of the last bastions of the old neighborhood. It’s a place where "lifestyle" isn't a category; it's just how people live. Whether you're there for the famous Donnoli or just a simple biscotti, you’re participating in a tradition that's older than most of the people standing in line.
Actionable Next Steps:
- Check the Calendar: Plan your visit for a weekday morning if you want to chat with Jerome and avoid the Saturday tourist rush.
- Bring Cash: While they do take cards now (unlike the old days), small neighborhood shops always appreciate the green stuff for small orders like a single coffee.
- The Freshness Rule: If you are buying cannoli to take home for a party, ask them to pack the shells and the cream separately. Jerome will do this for you. It prevents the shells from getting soggy during the car ride, and you can pipe them yourself right before serving.
- Explore the Block: After your pastry, walk half a block to Calabria Pork Store to see the "sausage chandelier"—it’s the perfect savory follow-up to Gino’s sugar.