Rispoli Pastry Shop

Living in Staten Island is hard to catch a great bakery well I’m a Lucky lady I had the original OG Bakery from Brooklyn in my neighborhood.
Fresh everything great for cakes cookies pies an nice little snack. I go a lot ESP on Sunday’s for their fresh Italian bread. It comes out so warm an soft it’s like butter melting in your mouth.
Love the cute girls their working they always know what I want an take care of me right away. They are open on holidays.
No parking so everyone plus myself just parks in front which is iffy bc it’s a main rode on bay street.
The staff is pretty fast so it’s not a long wait.
Definitely a great go to bakery in Staten Island an Brooklyn.

Small bakery with amazingly fragrant cookies. Loved the jam fill cookies dipped in chocolate with sprinkles. They melt in your mouth and taste very fresh! (Sorry, no pictures as I devoured them quickly). $ 15.99/lb for the cookies. Pastries and cakes looked amazing. Half pound order of cookies got me 9 cookies.

I have been to this spot numerous times, and I absolutely love their cheesecakes, especially the raspberry one! The girls who work there are also very nice! Very attentive!

This bakery has been here for a few years now. Great little place. It always smells great when you go in. Very clean also. Their semolina bread is excellent. I also have gotten their cheese cakes and cookies. Fresh filled cannoli on the spot as well. I believe they have Italian ices in the summer time but haven’t tried. Cute little selection of cakes. Decent prices. No place to sit… Just a bakery as opposed to a café. Check them out!

great little bakery, homey feel, decent prices !

Rispoli Pastry Shop is the standard old-​fashioned bakery, where you can expect to find beloved favorites such as black-​and-​white cookies, frosted cupcakes, brownies, fruit turnovers, and billowy muffins.
The slice of raspberry cheesecake I had picked up, was ideally fresh; creamy yet not too soft, and smooth to the very last bite, with all the elementary ingredients shining through.
There is a nice selection to be found, though modest, which just might make for slim pickings if met by those looking to try something atypical from the common fare. Void of the more eclectic and fancier gourmet sweets, it is apparent that they stick to the tried-​and-​true recipes, and steer clear of funky colors, avant-​garde designs, and brow-​raising flavor combinations.
I left with the impression that their kitchen is run by wise ‘ol Nana with the practiced hands, whose touch for whipping up old school treats is appreciated by older and new generations alike; Nana who shakes her head at tweaking the ingredients listed on her ancient recipe cards, disregarding the trends in these modern times, for what is an ever-​growing food industry, because she believes firmly in the following:
No nonsense. No pretentious flair. Just simple goodness.