Laguli Pastry Shop Stays True to Its Italian Roots and Time-Tested Recipes

This month, we're proud to present the Bread & Grains issue—dedicated to all manner of doughs, dosas and baked desserts made in Queens. To coincide with the print issue (you'll be able to pick up a print copy very soon!), every weekday throughout the month of February, we're featuring a different bakery in the borough. Some are old standbys, and some are new and on the rise, but each one reflects the diverse and independent spirit of Queens.

Not only does LaGuli occupy the very same Astoria location as it did upon opening in 1937, the space still boasts its original storefront, shelving, terrazzo floors and interior woodwork. And it’s run by founder Paolo Notaro’s son, Rosario (whom he raised in an apartment above the bakery) as well as his granddaughter, Maria. Both have remained unflaggingly faithful to recipes for scratch-made pastries, cakes and cookies that Paolo brought with him from Palermo, Italy, upon immigrating in 1920.

Unsurprisingly, that family connection has ended up rubbing off on the community, who’ve made LaGuli an extension of their homes. It’s common practice for patrons to set up shop at one of the tables in back with an espresso, a black and white or a cup of spumoni, and commemorate special life events and holidays with biscotti, pignoli cookies, vanilla biscuit assortments and “pregnant” cannolis: one giant shell containing a cornucopia of regularly sized sweets. That said, the little bakery that could also does a brisk wholesale business; LaGuli is a top supplier of treats to restaurants and businesses throughout the tri-state area.

LaGuli Pastry Shop | @lagulipastryshop