Dave Cossetta alongside his pastry chefs
St. Paul landmark invests in production facility and e-commerce to bring award-winning artisan Italian bread — and future product lines — to national audiences
For 114 years, Cossetta Alimentari has been a St. Paul icon. But the beloved marketplace and bakery has also been quietly developing a reputation as the best place in the U.S. to buy one of Italy’s most challenging delicacies: panettone. Now, after years of honing its craft, Cossetta is going all in on the sweet bread, making it the cornerstone of a national expansion.
“There are people from all over the Midwest who come here to shop because they don’t otherwise have access to panettone and the other Italian foods we offer,” said Owner David Cossetta. “They’ll spend $1,000 and go home. Amazon has taught us what is possible with ecommerce and, with that awareness and the accolades we’ve received for our panettone, this expansion is the next step.”
From corner store to local powerhouse: The rise of a fourth-generation family business
Cossetta grew up in the business, helping his grandfather when Cossetta’s was a 500-square-foot corner store known for its sausage and meatballs. He led a series of expansions, transforming the now fourth-generation family business into a diversified operation with 300 employees and six revenue lines: the Italian grocery market, a pizzeria, pasticceria, catering business, Louis Ristorante & Bar and Frank’s Levee Tavern.
As part of his investment in the company’s pastry business, in 2009, Cossetta sent long-time Executive Pastry Chef Jaime Martinez to Paris for a year to study at the baking and culinary school called FERRANDI Paris. In the more than 10 years since, Martinez and Cossetta have been on a quest to master the art of panettone.
Mastering the art of panettone
Panettone is a dome-shaped loaf painstakingly made over multiple days from a sourdough starter, resulting in a soft, airy crumb, almost like cotton. It comes in various flavors and is often considered a holiday treat, but enthusiasts enjoy it year-round. True devotees follow the Panettone World Cup circuit, where Cossetta’s has taken first place in the United States division four times in a row. Cossetta’s took first place in both the traditional and chocolate categories this year. It’s only competed in the traditional category in past years.
Executive Pastry Chef, Jaime Martinez
“We’ve breathed panettone for 15 years,” Martinez said. “We’re always thinking and dreaming about it.”
This deep expertise is now driving Cossetta’s move into ecommerce. Earlier this year, Cossetta renovated an 11,500-squarefoot, single-story building into a two-story property with a panettone production facility on the second floor and warehouse, cooler, freezer, packaging and shipping facilities for ecommerce on the ground level.
Starting Dec. 1, customers nationwide will be able to order panettone from the company’s website. Then, Cossetta plans several phases of growth. In 2026, the company will launch a new website for panettone and its smaller, rectangular cousin, bauletto. Once that process is running smoothly, Cossetta will add gift baskets and, ultimately, Italian grocery items.
“My goal is to make sure we have enough space for the ecommerce operation, because it’s endless what it can be,” Cossetta said. “We can be the next Italian Foods Amazon.”
A key ingredient for growth: MidCountry Bank
The business is funding much of the new expansion itself, but it also received financing support from MidCountry Bank, where it has done all its business banking since 2020.
“MidCountry Bank has been a great partner,” Cossetta said. “We began working with MidCountry during the pandemic and they were the right fit at the right time. Dan Weninger worked hard to understand our business and our culture and that meant a lot. In my 48 years in business, this has been the best banking relationship I’ve had.”
Weninger, vice president and senior commercial banker for MidCountry, said he has been impressed by Cossetta’s business plans.
VP, Senior Commercial Banker Daniel Weninger and Dave Cossetta
“The food, wine and the space he has created, I don’t think there’s anything else like it in the market,” Weninger said. What’s more, Cossetta’s intentional approach to growth has paid off for the business. “He does one thing at a time and does a lot of research. Once something new is up and running, there are very few bugs that need to be worked out because he’s done his due diligence on the front end.”
What’s ahead for Cossetta’s
As he grows the business, Cossetta envisions elevating both his company’s brand and his consumers’ love for panettone to the national and global stage. The company will compete in the Panettone World Cup finals in Milan in November 2026, and he and Martinez are confident their dedication to a simple strategy will continue to pay off.
“No matter what it is in life, the secret formula is three words: practice, practice, practice,” Cossetta said. “You get up every day. You work as hard as you can. You keep practicing.”