Photo by Robert Holland
Importico’s Bakery Café, Stuart and Fort Pierce
Importico’s whips up homemade American, French, and Italian delights from crusty, artisan breads to bite-sized éclairs and tarts and everything in between—including vegan and gluten-free options. Joseph Importico opened the bakery in 2003 and has continued to create best-sellers such as sticky buns, raisin swirls, and scones. His breads are all-natural and contain no chemicals or preservatives, fats, or added sugars. And with two locations in Stuart and one in Fort Pierce, sweet and savory confections are never far from reach. 3800 SE Dixie Hwy., Stuart; 555 S. Colorado Ave., Stuart; 134 S. Indian River Drive, Fort Pierce
Must-try: Check out the selection of viennoiserie (French for Viennese specialties).
St. Lucie Bakery, Port St. Lucie
Celebrating 31 years at its Port St. Lucie Boulevard location, St. Lucie Bakery is owned by 
Joe and Kelley Arciprete. The couple first met as teenagers at the bakery, when Joe’s parents were at the helm, and have been in business together ever since. They opened a second location on Bayshore Boulevard seven years ago, which they operate alongside their three daughters. The Italian bakeries dish out sfogliatelle (shell-shaped pastry), baked focaccia breads, and decadent pies in addition to grocery and deli items. The Bayshore locale also features a deli offering homemade dinners, soups, and salads. The Acripretes are also known for their orange cakes and cannoli sold at Sailor’s Return. 1780 SE Port St. Lucie Blvd.; 1066 SW Bayshore Blvd.
Must try: For your next gathering, order an Italian cookie tray— an assortment of butter cookies filled with fruits or topped with chocolate and sprinkles, rainbow cookies, pignoli and more.
Bomboloni Bakery, Jensen Beach
The aromas wafting from Bomboloni Bakery alone will have you wanting to sample just about everything on the menu. Owners Giovanni and Henriette Tenger’s Jensen Beach outpost serves up an array of Italian favorites like the namesake bomboloni (Italian filled doughnut) and cronuts (a cross between a flaky croissant and an airy doughnut). The bomboloni flavors change daily, ranging from crema pasticcera to Nutella, while cronuts come in flavors like raspberry cream and sea salt caramel dark chocolate. The café also serves up sandwiches, soups, and salads, plus a few other regional dishes that pay homage
to Henriette’s Hungarian roots. 3980 NW Federal Hwy.
Must try: The cannoli cream cronut is the perfect accompaniment to a cappuccino.
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