MAKING + BAKING IN BROOKLYN SINCE 2019
Renato Poliafito, the former co-owner and co-founder of Red Hook’s iconic bakeshop BAKED brings you Ciao, Gloria, a welcoming coffee shop, neighborhood bakery and daytime café steeped in Renato’s Italian American upbringing.
At Ciao you’ll find a menu of sweet treats, savory sandwiches and expertly prepared coffees, teas and sodas. Italian delights like biscotti, amaretti and crostata share the stage with chocolate chunk cookies, cinnamon rolls and layer cakes thanks to Renato’s long history making American dessert classics. On the savory side, expect satisfying breakfast dishes like avocado toast, egg sandwiches layered with bacon, fluffy frittata, cheese and Calabrian chili-spiked aioli on the bakery’s homemade brioche. For lunch, Ciao offers a stellar selection ranging from fresh, hearty salads and grain bowls to a lineup of original sandwiches, including the focaccia based Italo Disco Club, a signature take on a house classic, named one of the best sandwiches in New York City by Timeout New York, and much more.
Ciao, Gloria is located on Vanderbilt Avenue in Prospect Heights, Brooklyn.
PHONE
716.666.CIAO
LOCATION
550 VANDERBILT AVENUE
BROOKLYN, NY 11238
HOURS
MON - FRI 8AM–5PM
SAT - SUN 9AM–5PM
SUMMER HOLIDAY
31 AUGUST - 7 SEPTEMBER
WINTER HOLIDAY
25-31 DECEMBER
Menu
There’s always something to celebrate and we are here to help you… with cake! Check out our original cake menu above featuring our Italian-infused classic layer cakes. The Pistachio Bergamot shown here is a stunner. We offer two sizes: 6” for smaller gatherings and 8” for parties of 8 or more. You can also preorder one of our single layer cakes or bundts if you want something a little more casual. To place an order, click here or give us a ring at 716.666.CIAO at least 48 hours before you would like to pick up.
CELEBRATION CAKES
Ciao, Gloria's catering program offers a delightful selection of options to suit any occasion. From our freshly baked goods that bring a touch of sweetness to your event, to our savory sandwiches and vibrant salads that delight the palate, we have everything you need to make your gathering a success. Let us take care of your catering needs, ensuring a delicious and enjoyable experience for all your guests. Have a look at our menu and fill out the form below and we will get back to you within 48 hours!
catering + events
Gift Cards
Say 'Ti amo' with one of these and keep your friends and loved ones fed and happy all year long.
Available in any denomination, as well as the ability to schedule the date you want it to arrive via email. We also have gift cards in our cafe, if you want an actual card to give (or to have for yourself). Use it and refill it to your heart's content. Or just become a loyal follower and collect points each time you visit. Check your rewards status here.
DOLCI!
AMERICAN BAKING WITH AN ITALIAN ACCENT
An IACP finalist! Recipes that capture the flavors of la dolce vita, from Bologna to Brooklyn—Italian and Italian American-ish cakes, cookies, pies, and pastries, from the James Beard Award–nominated brains behind one of America’s best bakeries.
A joyous celebration of Italian, American, and Italian American tastes and traditions, Dolci! is a compendium of molto delizioso baked goods from both sides of the Atlantic. In almost a hundred recipes, James Beard–nominated baker Renato Poliafito pays homage to pastries of the Old World and the New—with perfected versions of classics like Pastiera and Torta Caprese, Honey-Ricotta Black and Whites, and Butter Cookies.
Poliafito puts his own unique spin on the baking traditions of both countries with recipes of his own invention that are a mashup of Italian flavors and American innovation. Think Aperol Spritz Cake, Italian Krispie Treats, Malted Tiramisu, Panettone Bread Pudding, and Mocha Orange Whoopie Pies. In addition to the many cakes, pies, tarts, and cookies, Poliafito also shares a host of savory recipes: Sourdough Focaccias, Perfect Grissini, Cacio e Pepe Arancini—and for good measure, Italian-inflected cocktails (Amaro Root Beer Float!). A vibrant co-mingling of two great culinary cultures filtered through the mind of an American with the heart of an Italian, Dolci! hits the sweet spot between Italian and American baking.
PRAISE FOR DOLCI!
“DOLCI! IS BEAUTIFUL, EVOCATIVE, AND PRACTICAL—A BRILLIANT HAT TRICK: THE PICTURES ARE DREAMY; RENATO’S STORIES TRANSPORT US TO THE PLACES THAT SHAPED HIS PASSION FOR BAKING; THE RECIPES ARE ROAD MAPS TO MAKING EVERY DAY MORE DELICIOUS. AS MUCH A LOVE LETTER TO THE BAKING TRADITIONS OF TWO CULTURES AS A COOKBOOK TO TREASURE, DOLCI! IS SWEET IN EVERY WAY.”
DORIE GREENSPAN
New York Times best-selling cookbook author
“RENATO POLIAFITO PERFECTLY ILLUSTRATES THE ITALIAN LOVE AFFAIR WITH DESSERTS IN THIS BREATHTAKING NEW BOOK. IF YOU’RE INTERESTED IN BECOMING A MORE PRECISE AND AUTHENTIC ITALIAN BAKER, RENATO IS YOUR MAN AND DOLCI! IS YOUR BOOK.”
GIADA DE LAURENTIIS
“BRAVO, RENATO, I LOVE THIS BOOK! ALTHOUGH I AM A SAVORY CHEF, I ADORE MY DESSERTS. NOW THAT I’VE FOUND DOLCI!, I KNOW WHERE TO GO FOR THE RECIPES. IT ENCOMPASSES EVERYTHING FROM TRADITIONAL ITALIAN TO ITALIAN AMERICAN TO AMERICAN FAVORITES: CROSTATAS, BISCOTTI, TORTAS, AND SPOON DESSERTS, ALONG WITH SPECIALTIES LIKE ZEPPOLE DI SAN GIUSEPPE, TORRONE, RUM BABÀ, CANNOLI CROCCANTE, AND MORE. IT ALSO INCLUDES BREADS, FOCACCIAS, PIZZA, AND FAVOR- ITE SNACKS LIKE ARANCINI, SUPPLI, AND MOZZARELLA IN CARROZZA. THERE’S EVEN A CHAPTER THAT INCLUDES A FEW COCKTAILS SO POPULAR AT THE ITALIAN APERITIVO. A MUST-HAVE RECIPE BOOK FOR YOUR COOKBOOK SHELF.”
LIDIA BASTIANICH
Author of Lidia’s From Our Family Table to Yours
“RENATO POLIAFITO’S EXCELLENT NEW COOKBOOK, DOLCI!, IS A DOUBLE DELIGHT. FIRST OF ALL, IT IS A TREAT JUST TO FLIP THROUGH THE PAGES AND ADMIRE THE PHOTOGRAPHS BY KEVIN MIYAZAKI. THEY WILL MAKE YOU NOT ONLY WANT TO MAKE THE RECIPES BUT TRAVEL TO ITALY. AND SECONDLY, RENATO’S STUNNING ARRAY OF SWEET AND SAVORY DISHES IS SO TEMPTING THE ONLY PROBLEM YOU WILL HAVE IS PICKING WHICH ONE TO MAKE. THE SICILIAN STICKY BUNS OR THE TRICOLORE BOMBOLINI? THE LIMONCELLO PISTACHIO TART OR CHOCOLATE AMARO PECAN PIE? SUCH DIFFICULT—AND DELICIOUS—DECISIONS!”
NANCY SILVERTON
Founder of La Brea Bakery
Chef/owner of the Mozza Restaurant Group
“RENATO POLIAFITO HITS THE SWEET SPOT IN DOLCI!, WITH FAVORITE DESSERTS FROM HIS POPULAR (AND MY FAVORITE) BAKERY IN BROOKLYN—CIAO, GLORIA. HE TURNS HIS YEARS OF BAKING EXPERIENCE AND HIS ITALIAN AMERICAN HERITAGE INTO REIMAGINED RAINBOW COOKIES (A CAKE, SPUMONI LOAF!), AMARETTO CARAMEL BROWNIES, AND A BITTER/SWEET CHOCOLATE AMARO PECAN PIE, AS WELL AS SAVORY SNACKS FOR APERITIVO. GRAZIE MILLE TO RENATO FOR SHARING THIS OUTSTANDING COLLECTION OF RECIPES, SO ANYONE . . . AND EVERYONE, CAN MAKE THEM AT HOME.”
DAVID LEBOVITZ
Author of My Paris Kitchen and Drinking French
“I ACTUALLY CHEERED OUT LOUD WHEN RENATO TOLD ME HE WAS WRITING A NEW COOKBOOK—THAT’S HOW WONDERFUL HIS COOKING IS AND HOW MUCH I NEED (AND YOU DO TOO!) A NEW COLLECTION OF HIS RECIPES TO MAKE AT HOME.”
DEB PERELMAN
Food writer and cookbook author
ABOUT US
RENATO POLIAFITO
Renato Poliafito is a James Beard and IACP nominated restaurateur, pastry chef, cookbook author, designer, and entrepreneur based in Brooklyn, NY. After a career in graphic design and advertising, he pivoted his career to food, training as a barista to learn more about the industry, and eventually became interested in opening a bakery and coffee shop. In 2005, Renato opened the Red Hook flagship location of Baked, which kicked off a culinary renaissance in the waterfront neighborhood, resulting in several cookbooks, a line of mixes, granola, bakeware and a location in Tokyo. After more than a decade at Baked, Renato decided to embark on a new project and opened Ciao, Gloria in Prospect Heights in 2019, a daytime café and neighborhood bakery steeped in his Italian-American upbringing and heritage. He is also the author of Dolci!: American Baking with an Italian Accent, his first solo cookbook featuring Italian and “Italian American-ish” cakes, cookies, pies and pastries for any occasion. in 2024, Renato opened Pasta Night, directly across the street from Ciao, Gloria and is an extension of his love of Italian American cuisine and culture.
VALERIE FIGUEROA
Valerie Figueroa Ortiz, a Puerto Rican native, started her career in Boston, where she attended culinary school and worked in an eclectic mix of kitchens. After spending several years in Boston advancing her practical knowledge in a wide range of cuisines, she moved to Brooklyn. She started working at BAKED, where she first became acquainted with Renato's extraordinary pastries. After that experience, Valerie then spent a number of years in management looking for the ideal fit to match her enthusiasm for and expertise in making pastries. In November 2022, met Renato and joined the team at Ciao,Gloria as the kitchen manager/pastry chef. Her excitement for creating incredible treats has grown exponentially since then, and she is thrilled to be working with all the wonderful people at the Italian American cafe and what the future holds for Ciao, Gloria.
