The St. Moritz Team

Well known for their talent in custom cake design.

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Connecticut's Finest Pastry

Voted "Best Bakery in Fairfield County", "Best Chocolate Mousse" and "Best Sarah Bernhardts"

Birthday & Graduation Cakes

Unique custom cakes for birthdays, graduations, business events, special recognition, holidays...

Wedding & Anniversary Cakes

Select or create a theme: Roses, lillys, floral, patterned, never before seen creative...

Breakfast Pastries, Catering

Cinnamon rolls, pecan rings, danish, honey buns, croissants, fruit turnovers, cheese horns, muffins, scones....

Custom, 3-D & Tiered Cakes

How elaborate do you want to get? Custom design, 3-dimensional or multi-tiered?

Desert Pastries

Layered pastries, carrot cakes, eclairs, cannolis, brownies, mocha, mousse, rum balls, tarts...

Quiche and Pot Pies

Ham Quiche, Bacon Quiche, Spinach Quiche, Mushroom Quiche...

Cookies & Cupcakes

Cookies: Lindzer, Chocolate Chip, Gluten-Free, Elephant Ears... Cupcakes: All flavors, unlimited themes...

Desert Cakes

Layered Cakes, Chocolate Fudge, Mocha, Raspberry Rolls, Carrot Cake, Red Velvet Cake, Tira Misu...

Pies & Tarts

Apple Pies, Cherry, Blueberry, Pumpkin, Fruit Tarts, Boston Cream Pie...

Holiday Pastries

Special pastries for Easter, Christmas, Thanksgiving, Halloween, Mother's and Father's Day, 4th of July, St. Patrick's Day...

Request a Pastry (203) 869-2818

Because our products are works of art highly customized to your individual need, please describe the creation you'd like and we'll quickly turn it into an order!

Family Owned and Operated

We began as employees, and then years ago bought the business, continuing and growing the Greenwich CT. St. Moritz Bakery legendary excellence.

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Connecticut's Premier Bakery Since 1939
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About the St. Moritz Bakery Team

The chefs at St. Moritz are well known for their talent in custom cake design and their ability to create a unique work of art specific to each individual customer's request. They have won the title of Best Bakery in Fairfield County sponsored by Greenwich Magazine as well as numerous other titles such as Best Chocolate Mousse and Best Sarah Bernhardts.

Philip: Main Baker/Pastry Chef at St. Moritz since 1980.

"I love a challenge - this time can I make it taste better, can I make it bigger, can I make it even more beautiful? When I'm challenging myself with something new I eat, sleep and breathe it until it's finished - nonstop thinking about the next step and how I want the finished product to look or taste."

-Phillip

Barbara: Store Manager, employed since 1983.

"When placing our fine bakery goods in the display cases and on the shelves, I put a lot of thought into details like color, shape and size, and pay strict attention to the freshness of all our products. I really love it when customers take the time to come to tell us how much they enjoyed their visit here, and the creations they took home."

-Barbara

Alberto: Baker since 2001, in charge of making all breakfast items as well Quiche and Cookies.

"The fact that I come in very very early gives me the time I need to have the doughs rise properly to turn out a beautiful product - if I came to work even 1/2 hour later than I do, the products would not look or taste as good as they do because they wouldn't have time to rise and be ready for sale when we open. I feel proud that I'm making high quality products because we use butter - not margarine, real cream, almond paste - not the cheaper apricot kernel, and a really, really good chocolate."

-Alberto

Dehli: Pastry chef since 2005, responsible for filling, icing and decorating all our cakes and pastries as well as making our famous Sarah Bernhardts.

"I like to create in partnership with our customers. We share ideas back and forth, and come up with a result that is truly unique and bears the mark of the customer's imagination. It's rewarding seeing customers show their satisfaction by returning to St. Moritz Bakery again and again."

-Dehli

 

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