Norwich — Like a jigsaw puzzle image rapidly emerging, the pieces are coming together for a soft opening of the new La Stella Pasta & Pastry Italian Bakery & Market in Taftville, as onlookers eagerly anticipate the completed picture.

Justin Burrows, owner of La Stella Pizzeria in downtown Norwich, new partner Jean Stott — former owner of the popular Stott’s At Bat ice cream and sandwich shop across from Dodd Stadium — and several other employees worked Thursday to prepare for a planned opening in early February.

The pasta shop, bakery and Italian market will take over the former Poppy & Rye Bakery at 137 Norwich Ave., Taftville, with about 15 employees once it is up and running.

Burrows said he could not yet provide a date for a full opening. “Everything has to be just right,” he said. That includes nailing down the recipe and baking of the signature Russian rye bread made by Poppy & Rye owners Bob and Tom Adams.

On Thursday, kitchen manager Erasto Gonzalez learned the tricks of making perfect bagels from chef Bryan Kalat. Burrows and Stott shifted from one room to the next working on finishing touches. The new rooftop sign leaned against the front of the baked goods display cases, and the pasta-making station awaited a glass viewing window that will allow customers to watch the making of nine different pastas.

Three round tables for seating have giant maps of Italy, one of the boot of Italy, one of Sicily and one of Sardinia. A high bar seats another four. The restaurant portion will offer specialty Italian sandwiches, deli sandwiches and drinks. Indoor seating is inside the main door in the bake shop section.

The Italian market occupies the right half of the building. The shop will feature an eclectic mix of specialty gourmet Italian imports, such as dry pasta, extra virgin olive oil, balsamic vinegar and wedge cheese. An antique wooden table that had been in the Adams’ family for generations will display dry pasta.

Well-known eastern Connecticut brands will share the room with the imports.

The Farmer’s Cow will have a case for its dairy products and eggs. A bookcase featuring Italian cookbooks for sale has shelves reserved for books by local authors. Bestselling author Wally Lamb has a full shelf already. Local historian Ken Keeley will have a shelf, as well. Pop’s Premium Ice Cream will be in the shop freezer, along with Gelato Giuliana of New Haven.

Another local favorite arrived Thursday: several cases of Hosmer Mountain Soda from Willimantic.

Burrows said he wants La Stella to support local businesses as much as be supported by residents and workers. A portion of the fresh-made pasta at the shop will be donated to the St. Vincent de Paul Place soup kitchen in downtown Norwich.

“I want La Stella’s to be a brand, but my whole thing is to be community based,” Burrows said. “We brought in Jean Stott. She’s been known forever in Norwich.”

Stott will be lead baker. Her former ice cream and sandwich shop on Stott Avenue across from the Thomas J. Dodd Memorial Stadium was displaced by a large solar field project. She put away her apron for six years to work in an office job.

When Burrow’s first partner couldn’t continue with the project, La Stella’s marketing consultant Laura Harrington suggested he talk to Stott. The old Stott’s at Bat marquee now decorates the wall beneath the viewing window to the baking station.

“It’s good to be back,” Stott said Thursday. “I’ve been gone for six years.”

Local noted cake designer Felicia Kile already is busy making custom-order cakes for the business. La Stella started selling cakes at the downtown pizza shop, and they sold out quickly, Burrows said. Now that the crew is familiar with the ovens at the new market, the cake-making operation has moved there. Burrows apologized to one customer picking up a cake Thursday for the disheveled appearance of the shop, promising it will look better next time.

Downtown Norwich coffeemaker Craftsman Cliff’s Roasters will have a prominent place in the shop, with an authentic Italian espresso bar, a grinding station for customers to buy and grind beans by the pound and cups of Craftsman Cliff’s coffee and hot chocolate on the menu. Craftsman Cliff’s owner Matthew DuTrumble is creating a special La Stella dark or light blend of coffee. The shop also will sell takeout Craftsman Cliff’s hot chocolate bars.

And local chef Gabe Lipman provided recipes and is teaching the La Stella crew how to make authentic Italian cookies, to be sold by the pound. Those will be displayed in a front case, along with danishes, pastries and scones. The cannoli, Burrows said, will be made fresh to order.

When the shop first opens, Burrows said hours might be limited, but soon the shop will be open seven days a week from 7 a.m. to 7 p.m. Busy throughout the pandemic, La Stella Pizzeria will remain operating as is, Burrows said, and he eventually hopes to offer home delivery to customers of the Italian market.

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