Pointed there by a friend, whose parents grew up with the founders of Sal and Dom's Pastry in Sicily, I stopped by early on a Saturday morning and was impressed. Huge selection of Italian cookies and pastries -- most looking very delicate and carefully made.
Tried the pignoli tart and the taralli. The center of the tart was sweet Almond paste, with a tiny dab of apricot jam -- all topped with pine nuts. Quite rich and sweet -- but very tasty and definitely worth the calories. The taralli were fresh and just crunchy enough without being hard and stale. Dough was mildly sweet with flavors of vanilla. Taralli had been lightly brushed with a sweet orange-y sauce before baking -- nice touch.
Also spotted nice-looking loaves of sesame bread, which were going fast. At 10:00am on a Saturday, only 5 were left, and while I was there, someone called in to reserve one of them. Understandable -- they looked fresh and great: crusty and golden-brown, generously coated with sesame seeds.
Anyone who knows Sicilian/Italian baking know how these guys stack up against the real stuff (i.e., home baking) and other Arthur Ave. bakeries?
Sal & Dom's Pastry Shop
1108 Allerton Ave, Bronx, NY 10469