Rimini Bakery

In 1973, five years after immigrating to the United States from Torreta, a small town outside Palermo Italy, John Zito brought the art of Italian pastry making to Brooklyn, opening the Famous Rimini Pastry Shop on 69th Street & Bay Parkway in Bensonhurst.

At the age of 18, with no formal training, he started out washing dishes at his own bakery and began learning the art of baking from authentic old world pastry chefs and bakers from Italy.

John would learn by watching and then writing and perfecting the recipes to make them his own since the Italian bakers were not willing to give up their recipes. After a few years John was his own chef and baker and in 1976 the bakery expanded, offering an array of Italian pastries, cakes and cookies.

John’s motto is “If its not good enough for me, its not good enough for my customers” and therefore prides himself on using only the highest quality ingredients. Rimini’s products are all made from scratch on premises and have no preservative and no trans fat.

For the past four decades Rimini has used original recipes offering high quality at reasonable prices keeping their customers satisfied. Today, John bakes with the same passion that has made this cornerstone landmark a favorite for many customers who continue to travel from all over New York, New Jersey and Connecticut.