Actually it is Patisserie Florentine that is making its way to New York for the first time. Originating from New Jersey, this bakery is best-known for its flaky almond croissant and now New Yorkers will be able to purchase fresh-baked pastries locally.
The bakery – to be located at 280 E. 10th Street – is being run by Itay and Tomer Zilkha who are hoping that New Yorkers will love their sweets as much as New Jersey counterparts have done until now. In particular, their almond croissant is extremely popular, having been its strongest product, being a major draw.
What is interesting about the patisserie is that its kitchens have ovens from New Zealand which use steam and a bi-directional fan system. Through this particular concept, a very specific desired flakiness is created. This is what the video in this article, shows.
