Step into Pala, where Italian bakery magic meets gelato bliss, offering heavenly paninis, crispy focaccia, and rich desserts that transport you to Rome.
"You can hear the Italian tunes blaring before you even open the glass door of this small bakery in Buckhead. It's loud enough to drown out your intrusive thoughts, but even Bocelli in fortissimo isn't enough to distract you from why you're really here—Pala's hodgepodge of things, like creamy gelato, great pizzettes, generously stuffed paninis, and amazing Italian baked goods. Since Pala is from the Antico team, you should snag a pizza. Though Pala’s pies are smaller and have an oval shape, they have the same thick crust and imported ingredients that we’ve come to love from Antico. And now we’re just as obsessed with their paninis, mainly because of the pillowy bread. The simple soppressata with a spicy chile paste is served on buttery focaccia that makes a satisfying crunch sound before giving way to a soft interior." - Juli Horsford
"And Pala Bakery for double-baked crusts with premium Italian ingredients." - Beth McKibben
"Pala, an Italian bakery and gelateria serving paninis, pane alla Romana, and desserts. Pala serves its pane alla Romana three ways: taglio (cut of about two slices); pinsa (like a pizzetta for one); and alla Pala (long pizza serving four to six people available for online ordering and takeout only.) Look for specialty squares at the bakery, like bianco with wild mushroom and truffle cream, smoked salmon and rosciola (Italian olives), and pesto Genovese. In addition to the flatbreads, Pala will also offer ciabatta paninis, including meatball parmesan, caprese, and prosciutto and fior di latte (cow’s milk cheese), as well as fried treats like fior di zucchini and cod fritters served in paper cones with a sauce. Dessert is one of the cornerstones of Pala, where people can expect cannolis, tiramisu, and fresh-baked panettone and cornetti on the menu daily. The Di Palmas plan to serve gelato in flavors such as white pistachio, Pappy and praline, olive oil and sea salt, and nocciola doppio (chocolate hazelnut) paired with Italian coffee. There’s affogato using Illy espresso, too." - Jennifer Zyman
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