LaRosa’s Famous Cannoli, Gourmet Cookies & Biscotti – Delightful Since 1901!
For more than 123 years, the bakers at LaRosa’s have perfected the art of crafting authentic Italian cannoli, gourmet butter cookies, and biscotti. Using only the finest ingredients and time-honored baking techniques, each treat is carefully made and professionally packaged to guarantee the highest quality and ultimate freshness.
What Makes a LaRosa's Cannoli Different?
LaRosa’s Cannoli is crafted to be exceptional from the first bite to the last. Our shells are made using a high ratio of premium ingredients, resulting in a rich, darker color and a flavor that’s truly unique. Thanks to our special recipe, the shells stay crisp even when filled—lasting 3 to 4 days in the refrigerator without becoming soggy.
Unlike many competitors, our shells don’t require a chocolate lining to maintain crispness, and we never punch holes in the dough to offset overly thick shells. Instead, we focus on crafting a shell that is perfectly balanced—light, durable, and full of flavor on its own.
LaRosa’s Cannoli is also incredibly versatile. Our shells can be paired with a variety of fillings to suit any palate, making them an ideal dessert option for restaurants, bakeries, and caterers. With a 200–300% markup potential, they’re as profitable as they are delicious.
Our chocolate-dipped cannoli shell is also a standout. Unlike typical coating chocolate that sticks to your teeth or lacks flavor, ours is specially formulated to melt only at 99°F, making it clean to eat and incredibly smooth. The result is a rich, satisfying chocolate taste that enhances the overall cannoli experience.
All of our shells are Star-K Kosher certified and have an impressive 6-month shelf life in dry storage. Our cannoli cream is certified KVH Kosher, microbially tested for safety, and made with whole milk ricotta cheese (never whey) combined with our signature blend of ingredients. It stays fresh for 30 days in the refrigerator or up to 6 months in the freezer.
LaRosa’s Cookies & Biscotti – Old-World Quality, Unmatched Flavor
At LaRosa’s, we believe cookies should taste as good as they look—and ours are crafted with only the finest ingredients to deliver maximum enjoyment and exceptional flavor.
Our chocolate-covered treats are made with a specially formulated chocolate that melts at 99°F—meaning it melts easily in your mouth, not in your hands. Unlike many chocolate coatings, ours won’t stick to your teeth or leave a waxy or tacky aftertaste. Just a smooth, rich flavor and a mess-free experience.
When it comes to biscotti, we do things the old-school way. Our biscotti are made from a true dough base, not a batter—resulting in a tender, easy-to-enjoy cookie that doesn't turn rock-hard. We also use a higher percentage of premium nuts than most competitors, creating a fuller, more satisfying biscotti in every bite.
We never use preservatives or shortcuts. Instead, we bake with natural fruit jams and time-tested recipes to ensure freshness, quality, and a truly authentic taste.
Every LaRosa’s cookie is made with the same care and commitment to quality that has defined our brand for over a century—real ingredients, traditional recipes, and industry-leading food safety standards.
“Cent’Anni” – A Century of Cannoli Tradition
Our great-grandfather, Salvatore LaRosa, began each day with a toast—“Cent’Anni!”—a Sicilian expression meaning “a hundred years.” With a raw egg and espresso for breakfast, he welcomed each morning with grit and hope. Like his father before him, Salvatore was a dedicated baker in Palermo, Sicily, where hard work and passion for the craft were part of everyday life.
In 1901, at the age of 29, Salvatore journeyed to America to chase a dream. He began selling cannoli for just two cents apiece from a pushcart on Elizabeth Street in Manhattan. Seventeen years later, in 1918, he saw new opportunity and moved his family to South Beach, Staten Island, where they worked side-by-side to build a loyal following.
By 1960, the family branched out, and our grandfather Frank and father Salvatore Frank took over the family bakery in Port Richmond, renaming it Frank LaRosa Pastry Shop. That’s where I began learning the trade. As a boy, I helped my father in the early mornings, standing on milk crates to reach the counter. My father always said, “A good baker comes out of the sink,” and that’s how I learned the business—from the ground up.
Under his guidance, I became an accomplished baker. When he passed away in 1990, he left me his cherished black book—his recipe book—and the responsibility to carry on the family legacy.
As the industry evolved and skilled bakers became harder to find, I saw a growing need among small bakeries and pastry shops for a high-quality cannoli. So, in 1983, I began wholesaling and distributing our cannoli—made from Salvatore LaRosa’s original recipe—and turned it into a national brand. Over the next 25 years, we worked tirelessly to bring our authentic cannoli to every corner of the country. Today, LaRosa’s Cannoli is enjoyed from coast to coast, from Canada to Florida.
We’re proud to carry this tradition into a new century. One of our latest creations—the Ice Cream Cannoli—is a fun twist on the classic, filled with creamy vanilla ice cream and beloved by kids of all ages.
Though wholesale now makes up a large portion of our business, we remain true to our roots with a full-line retail bakery offering both timeless classics and fresh new favorites.
To our loyal customers: thank you for being part of our journey. And to our new ones: welcome to the LaRosa family.
