Bakery brings a taste of Europe to Pensacola

Taris Savell
News Journal correspondent

Wanda Pitzmann shows off a variety of scrumptious sweets available at Pitzmann European Bakery. Photo: Karena Cawthon

In an era of store-bought products, the aroma of 10 different freshly baked breads at Pitzmann European Bakery is a gift to the senses. That first sniff is followed by the tingling of the taste buds as they feel you looking at the showcases filled with the rich, creamy, chocolate cakes, cookies and other delicacies.

For many years, the bakery was known as Napoleon's. In 2002, Wolfgang and Wanda Pitzmann purchased it.

"I was in the bakery business back home in Austria," Wolfgang said in his soft accent. "My mom is still in the business. I grew up in it. And I love it when people come in and say they love the smell of fresh bread. In Europe, people drop in, have a cup of coffee, a scone, beignet or pastry, and read the paper. I welcome that here, too."

For other early morning or mid-day breakfast choices, sit at one of the tables in the back room, where you can order a brioche (soft white bread) sandwich with ham, swiss and a poached or fried egg, or a croissant with scrambled eggs and ham. The menu also includes quiches, ham or turkey croissants with mushrooms and topped with grated Mozzarella, or eggs any style. The Saturday special is eggs Benedict, ham on brioche with Hollandaise sauce and poached egg.

Lunch is another opportunity to enjoy Pitzmann's light menu.

Wanda Pitzmann helps her husband do everything from the paperwork and the quiches -- which are made with items ranging from seafood to spinach. Although quiches are a popular choice at Pitzmann's, you might prefer a soup-and-salad combo. The restaurant offers daily soup specials, including chicken noodle on Mondays, leek soup on Thursdays and seven bean soup on Fridays. Salads include chicken with fresh fruits; goat cheese; chef's; and vegetable.

"One of our most popular items is our new muffaletta," Wolfgang said.

Capt. Jeff Mooneyham of the Escambia County Sheriff's Department agreed.

"The muffaletta is second to none," he said with hungry enthusiasm.

Wolfgang and Wanda Pitzmann work in the kitchen of Pitzmann European Bakery preparing lunch dishes. Photo: Karena Cawthon

Other luncheon choices feature brioche sandwiches, bratwurst with sauerkraut, Reuben on rye, tuna with avocado on a croissant and shrimp Po Boys.

But there's no getting away from the sweet room.

Laura Morrison and her daughters, Stephanie and Katie, were trying to decide which tempting treat to choose.

"It all looks awesome," said 26- year-old Stephanie.

"The first time you come in, you just have to look and browse," Wolfgang said.

There are 120 different pastry items ranging from cannoli, Black Forest cake, fruit tarts, and Chantilly meringues with chocolate to yummy strawberry cream cake.

Have you ever tried a bee sting? It's made with yeast dough, honey, almonds and filled with pastry cream.

GO:

WHAT: Pitzmann European Bakery.

WHERE: 101 S. Jefferson St.

WHEN: 7 a.m. to 5 p.m. Monday through Friday; 8 a.m. to 2 p.m. Saturday.

INFORMATION: Seats 65, including a private room for meetings and social events.

PHONE: 432-6026; fax for to-go orders, 432-8275.