About Us

When Gino Clemente purchased Mazza’s Market and Coffee House in 2012, he knew it likely would not survive as the traditional farm stand it has been.

Fast forward to 2025 and his reimagining of Mazza, leaning of his expertise in creating outstanding and high-quality baked goods and soups, Mazza’s not only cemented itself as a quaint neighborhood shopping destination, but is also attracting customers around the South Jersey region.

Today, Mazza’s is as well known for its delicious baked goods, sandwiches and assorted items but also managing to hold on to its farm market roots as well. Clemente, who has worked in the food industry for decades before purchasing Mazza’s, still personally bakes all the pies, pastries and specialty items.

It’s that special homemade touch that has turned chance visitors into longtime customers and passersby into frequent clientele.

His daughter Claudia can be found in the shop working alongside her father as they help customers find what they need and make sure they leave satisfied. A small outside seating area right outside the front doors adds to the old school, farm market charm.

Mazza’s offers a wide selection of sandwiches, soups, and specialty items made fresh daily, including breakfast sandwiches. Clemente’s chili, affectionately referred to as “4-Alarm,” has become a favorite among regulars.

During part of the year, Mazza’s also carries hydroponically grown Jersey tomatoes, grown in Pittsgrove Township by a Mennonite farmer. They are everything a Jersey tomato should be—juicy, flavorful, and worlds apart from supermarket varieties. While Gino once grew tomatoes behind the store himself, he continues to insist on the same standard of quality.

The market still sells plants and flowers during the spring and summer growing seasons and maintains a surprisingly varied selection.

Coffee is another standout. Mazza’s serves gourmet coffee and sells coffee beans, and my son frequently stops in for a latte or espresso, both of which he says are excellent.

When you first walk into Mazza’s, you’ll notice the walls lined with photographs of Frank Sinatra, including one autographed portrait that Clemente treasures deeply. A lifelong fan, Gino was also a close friend of the late Jerry Blavat and even served as a pallbearer at the Geator’s funeral. These personal touches give the market a sense of history that goes beyond food.

Dine-In reviewers shared a Turkey Club and one of Clemente’s famous meatball subs. The club was excellent—fresh turkey, bacon, lettuce, and tomato on rye toast, balanced and satisfying. The meatball sub was truly exceptional.

Made with Gino’s own recipe meatballs and his signature marinara sauce, it stands among the best meatball subs in the area. For someone who loves a good meatball sub, this one ranks near the top.

For dessert, reviewers shared a pecan bar, a peppermint bark brownie, and a classic éclair—all rich, fresh, and indulgent. Clemente uses Calandra’s breads and rolls for his sandwiches, which makes a noticeable difference.

When asked which pastries are most popular, Gino mentioned Napoleons, pecan bars, and pecan pies. His crumb cake is the best our family have ever had. Gino does not skimp on the butter, and it shows. His pies—apple, blueberry, cherry, key lime, pumpkin cheese, pecan, peach, and ricotta cheesecake—make choosing just one nearly impossible.