How Miranda Rinaldi Turned Her Love for Italian Pastries Into Nino’s Bakery

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TLDR

If you’re walking down L Street NW in Washington, DC, you’ll probably spot a bright yellow dachshund decal in the window of Nino’s Bakery. Inside, the smell of buttery croissants, fresh Italian cookies, and rich espresso makes it feel like a little slice of Milan. Opened in late fall 2017, Nino’s Bakery became a neighborhood favorite in no time. 

Behind it all is Miranda Rinaldi, a pastry chef with a love for Italian baking, European café culture, and one very special dachshund named Nino. The bakery’s name is a tribute to the dog she rescued in Italy, a companion with a strong nose for good food. Just like her four-legged friend, Miranda followed her instincts, bringing the flavors she fell in love with abroad back to her hometown.

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From Italy to DC: A Pastry Chef’s Journey

Before opening Nino’s Bakery, Miranda’s life was shaped by travel, culture, and a deep appreciation for food. Working with the Foreign Service, she experienced a variety of cuisines, but it wasn’t until she spent three years in Italy that she truly found her calling.

While living in Milan, she immersed herself in Italy’s pastry and coffee traditions, studying at a local pastry school and later continuing her training at the French Pastry School in Chicago. Her days were spent learning the delicate art of baking, but her nights often ended with a warm pastry in hand, sitting at a café with Nino by her side.

When she returned to Washington, Miranda found something missing: a bakery that truly captured the authenticity of the pastries she had mastered. That realization led to Nino’s Bakery, a place where every bite reflects her journey, her training, and the joy she found in European bakeries.

The Art of Small-Batch Baking

Unlike large commercial bakeries that churn out pastries in bulk, Miranda takes a quality-over-quantity approach. At Nino’s, every croissant, cookie, and Italian pastry is made fresh, from scratch, using the best ingredients.

Originally, Miranda’s vision for the bakery focused heavily on traditional Italian pastries, but when she noticed customers obsessing over her flaky, golden croissants, she adjusted. The shift was natural—after all, she had trained in French pastry techniques—and now, croissants are a centerpiece of the bakery’s menu.

Customers rave about the light, buttery layers, and while Nino’s may not produce thousands of pastries daily, every croissant that comes out of the oven is crafted with care. It’s a labor of love, and Miranda is still in the kitchen every day, covered in butter and flour, ensuring everything is just right.