January at Emporio Rulli
January 23, 2026
January is a quieter moment in the bakery, one we enjoy for its slower pace and lingering traditions. As the holidays fade into winter, we continue baking the sweets that belong to this time of year, while beginning to look ahead to what’s next.
February marks the beginning of Carnival season, when we return to frying a special pastry that signals the shift toward spring.
Befanini Cookies
Our Befanini remain a favorite as we continue celebrating the season of Epiphany. These tender, lightly sweet cookies are traditionally baked in Italy to honor La Befana and are meant to be enjoyed slowly, often with coffee or tea. Simple and comforting, they’re a small reminder that the holidays don’t end all at once.
Cake of the Week
This is likely the final week for our King’s Cake, a centerpiece of the Epiphany tradition. Made with all-butter puff pastry and frangipane, each cake includes a hidden charm and is finished in one of this year’s four flavors: Milan Meets Paris, Classico, Dubai, and L’America. A festive way to mark the close of the season and gather one last time around the table.
Rulli Stollen
We’re continuing to bake Stollen into January, and many of you have been asking for it. This traditional German winter bread is made with a naturally leavened brioche dough, a generous almond paste center, candied lemon peel, golden raisins, currants, and finished with vanilla sugar. Designed to keep well after slicing, Stollen is meant to be enjoyed slowly, making it a perfect companion for the quieter winter days ahead.
