Gorgeous Italian Sweets Await at Union Market’s New Pastry Shop

The owners of essential Stellina Pizzeria in the Union Market district moved inside the food hall today by opening Annaré, their take on an Italian pastry shop. The new pasticceria sits between Rappahannock Oyster Bar and Peregrine Espresso.

Dayron Santamaria, who used to work with Stellina partners Matteo Venini and Antonio Matarazzo at Lupo Verde, designed bomboloni doughnuts stuffed with Nutella, crema, and fruit that Venini says he used to eat religiously when he was growing up in Southern Italy. The stall also serves tray cakes, creamy panna cotta, cannoli, mille-feuille, rum babas, tiramisu, and other Italian pastries. In stylish Italian fashion, some desserts at the counter-service bakery are dressed with edible flowers and presented atop gold trays.

Drinks include Lavazza nitro and cold brew ($5.25) and hot chocolate ($4.25). Italian dessert wines join the menu soon.

Tierney Plumb/Eater DC

Matarazzo says the Italian expats that frequent Stellina have voiced a demand for more treats from home.

“There is a gap in D.C. for Italian pastries — they’re all based on French or American pastries,” Matarazzo tells Eater. The plan is build enough of a following in Union Market to justify opening a standalone shop.

At the food hall, customers can order whole cakes, like a large tiramisu ($45) with a 72-hour notice for pick-up.

Bite-sized bomboloni are $8.25 for four. All other pastries run between $5.25 and $6.25. Customers can also curate their own party platters with dessert trays ($35 to $45).

The Union Market expansion comes on the heels of a busy and successful year for Stellina. Since opening this spring, the pizzeria with fried street snacks and and photogenic panini already landed a spot on the Eater 38 and Michelin’s Bib Gourmand list.

Stellina also just announced plans to open a second location next summer in Mt. Vernon Triangle.

• Union Market Sensation Stellina Pizzeria Is Expanding to Mt. Vernon Triangle [EDC]
• Union Market’s New Pizzeria Opens With Crispy Neo-Neapolitan Pies [EDC]