There’s nothing like walking into a bakery. It’s a delightful, full sensory experience filled with the aroma of warm and enticing sweet smells of freshly baked bread, pastries, and cakes. It’s also a visually appealing place showcasing a variety of appealing treats, and for customers, it’s a chance to relish in delicious treats. Angelina is one of those bakeries that also concoct innovative and elaborate freshly baked pastries like croissants, donuts, cakes, and even pizza in New York City.
Located in nine neighborhoods throughout Manhattan, including Times Square, Grand Central, Hell’s Kitchen, Upper Eastside and a shop in Fort Lee, New Jersey, Angelina is special and unique thanks to Baker Antonio “Tony” Park, who brings his vision of an Italian bakery to the New York area, serving exceptional baked goods transformed from recipes passed down by his family. Park, who is of Korean descent but born in Palermo, Italy, and raised by an Italian family, pays homage to his Italian grandmother, Giuliana, who taught him how to cook and bake, as well as his daughter, Angelina. Park studied at the famed Scuola Alberghiera of Palermo and then started his career as a pastry chef in Italy. He’s mastered the art of baking, and his delicious pastries are available to eat and enjoy.
The Knockturnal visited Angelina’s Times Square location at 1675 Broadway, and it was a wonderland of indulgence. Their extravagant pastries were displayed like they were in a Tiffany’s window case. Croissants have been dusted with powdered sugar and topped with a raspberry; glazed chocolate donuts have a shimmery, mirror-like finish; countless types of bombolones (Nutella, chantilly, strawberry, pistachio, and raspberry) have been piped with a light cream; glossy dark chocolate ganache Boston Creams have been beautifully made and all meticulously arranged on display.
Angelina’s top pastry is the bombolones, Italy’s version of the donut. They were soft and fluffy, made from a rich dough in-house, and filled with creamy fillings like chocolate and vanilla-flavored whipped cream. The texture was airy and light and also coated in sugar rather than glazed—providing a sweet finish without a heavy frosting. Our favorite was the Mont Blanc bombolone, which was filled with both Nutella and chantilly cream. Every bite was heavenly, and it’s the best of both worlds!
Bombolones at Angelina are not the only incredible pastry to order. Menu options range from croissants, cakes, and tarts to savory dishes like pastas and fresh-baked cheese focaccia, sandwiches, paninis, and a refined take on traditional pizzas. Their wide-ranging menu has something for everyone. The plain croissant was a winner. They were crispy and had a golden-brown exterior, while the inside was flaky and light with a soft, airy interior that had a honeycomb-like structure. It had a slightly sweet, shiny coating on top that made it satisfying. The almond croissant was also tasty. It was buttery and filled with a sweet almond paste and topped with toasted almonds. The almond filling was creamy, and with a crunchy texture from the toppings, the contrasting textures made it gratifying.
There are also numerous flavors of gelato at Angelina that are high-quality, dense, and flavorful. We tried the lemon and mixed berry gelatos, and both were refreshing and pleasurable. The menu of items doesn’t end there. There’s a variety of coffees and teas too. From hot chocolate and chai latte to matcha and fresh juices.
Angelina is one of New York’s most noteworthy shops for freshly baked pastries and a wide range of offerings. Everything is commendable, and the textbook definition of what a pastry should taste like and look like. Visit one of Angelina’s locations today. You’ll love it.
