Joey Bats Cafe brings the Portuguese pastel de nata to New York City, where founder Joey Batista—known as Joey Bats—set out to fill a gap in the city’s Portuguese food scene. Its signature custard pastry traces back to Lisbon in the early 1800s and is now sold from several New York locations, with nationwide shipping also available.
Ferrara Bakery & CafeSince 1892, Ferrara Bakery & Cafe has made traditional Italian pastries and desserts at its family-owned pasticceria and espresso bar in New York City’s Little Italy. Now in its fifth generation, the bakery is known for fresh, hand-crafted specialties such as cannoli, sfogliatella and torrone, with recipes and techniques carried through the Lepore family. Ferrara also supplies wholesale orders, custom cakes and nationwide dessert shipments from its historic Grand Street bakery.NEW YORK, NY
Vaccaro's Italian Pastry ShopFounded in Baltimore in 1956 by Palermo-born Gioacchino “Mr. Jimmy” Vaccaro, Vaccaro’s Italian Pastry Shop makes Sicilian pastries and other Italian desserts using the Old World recipes he brought from Italy. Now led by his son Nick, the family business has grown from its original shop into a pastry operation with a production facility, cafés across Greater Baltimore, and nationwide shipping. Cannoli and rum cake remain its signature Baltimore favorites.BALTIMORE, MD
Dominique AnselChef Dominique Ansel operates pastry shops and production kitchens built around inventive French pastry, including the New York bakery where he created the Cronut® in 2013. His Soho flagship opened in November 2011, while later concepts such as the Flatiron croissant-focused Workshop and Greenwich Village’s Asian bread-inspired Papa d’Amour extend that creative approach into new traditions. A James Beard Award-winning pastry chef, Ansel also ships selected creations nationwide and teaches home bakers through cookbooks and video lessons.NEW YORK, NY
Circo's Pastry ShopSince 1945, Circo’s Pastry Shop has been making Italian and French pastries, custom celebration cakes, and its famous cookies from its Bushwick bakery. The family business traces its craft to Nino Pierdipino, who came from Sicily and now runs the shop with his sons Salvatore and Anthony, both Culinary Institute of America graduates. Circo’s retains an old-neighborhood feel—one distinctive enough to attract movie crews—while shipping its baked goods nationwide.BROOKLYN, NY