When Argentinian-born-and-raised pastry chef Clara Fasciglione moved from Michigan to Naples during the pandemic, she started making medialunas, the Argentinian take on croissants, as a way to build community. She quickly found a strong following for her baked goods. In January, on what’s known as the full wolf moon, she started selling her croissants—filled with dulce de leche or topped with parmesan—online, and now she’s set to debut a brick-and-mortar in Bonita Springs. Clara always wanted to have her own cafe. She grew up working alongside her mother in her family’s restaurant in the tiny mountain village of Villa Traful and later ran an artisanal foods delivery service, before leaving Argentina. Her dream is realized when Wolfmoon Bakery opens this winter in downtown Bonita’s Entrada Plaza. In it, she’ll have a laboratory-like kitchen so diners can watch the bakers at work, along with a handful of French cafe-style tables to enjoy small-roaster specialty coffees and pastries, like oversized, double-chocolate pain au chocolat.

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