Clement's Pastry Shop History

Italian-born and classically trained Pastry Chef Clement Maggia opens Clement’s Pastry Shop with brother Theo in 1928.

From the beginning, Clement’s Pastry Shop is known for Italian Rum Cake and specialty pastries. It quickly becomes Washington’s premier Pastry Shop.

During WWII, Clement & Theo would bake cakes for customers using the customer ’s rationed ingredients.

In 1947, nephews Henry & Oreste Barrazotto join the business.

Business grows and expands into the wholesale marketplace - far before it was commonplace – supplying many of our Nation’s finest private and government establishments.

Stressing product quality and service, Clement’s Pastry Shop provides desserts for Presidents, world dignitaries, Hollywood celebrities, and most importantly, Washington DC residents.

In 1955, Clement & Theo leave the business to pursue other interests. Clement established a school for pastry production and dessert decorating in Northern Virginia. Over the years he competed on the national and international level with the US Culinary Olympic Team. In 1962, Clement joins the 5-Star Greenbrier Hotel in White Sulpher Springs, WV as Executive Pastry Chef and Instructor.

In 1959, Henry Barrazotto’s son and the company’s current President, Richard Barrazotto, joins the business full time.

In 1962 Michel Bray, a classically trained French Pastry Chef, joins the team bringing years of expertise to the business.

Clement’s Pastry Shop moves twice in one decade as business continues to grow and employees are added. In 1957 the business moves to 13th Street, and in 1965 to G Street.

Wholesale business is expanded by aggressively pursuing major hotels, conventions, museums, embassies, government buildings and catering.

In the early 1970’s wholesale surpasses retail in total sales.

In the early 1980’s Clement’s begins selling its first foodservice distributor (I Feldman).

In the mid-1980’s Richard’s sons (Richard, Matthew & John) enter the business.

In 2000, Clement’s Pastry Shop moves for the 4th time to its current location in Hyattsville, MD.

In 2001, Chef Jeffrey Keane joins Clement’s Pastry Shop, bringing with him his extensive pastry background. Clement’s launches Premier Pastries.