The Best Pastry Shops & Bakeries on Arthur Ave (NYC's Real Little Italy)

If you ’ve lived in the city for even a twelvemonth , you ’re likely intimate with NYC ’s Distribution of Delicious Food : an fantabulous version of your favorite dish can be get Downtown , but for the good , you must locomote deep into the borough furthest off from you . Case in full point : Italian pastries . A comely cannoli can be retrieve at a street cart off Mulberry , but to get the refreshing ricotta pies and tiramisu , you need to pretend toArthur Avenue , NYC ’s ranking mummy - and - pop music - shop - lined Little Italy . Concentrated across a four - city block r , these are the best Arthur Ave - area pastry shops deserving travel crosstown , N of 72nd , and across the Harlem River for .

Morrone

No , it ’s not a confect shop , though the jars of Jordan almonds run along the shelves and frilly pastel miscellany might suggest otherwise . Morrone is something even more delicious – a purveyor of genuine Italian pastry with noticeable out - of - the - oven crust . True to its witching mien , this pasticceria ’s most restock point ( next to the cannoli ) is the rainbow cookie , a layered cake pack between thin chocolate walls . It ’s a dense , greasy marvel that ’ll leave your finger’s breadth slicked ( and one bite will justify its miniature square size of it ) . Take your escort here after an former dinner at any one ofArthur Ave ’s equally expectant Italian eating place . If a bottle of wine did n’t adequately rig the mood , a cooky , stack of cannoli , and hole - filled bombolone will guarantee reciprocated affections .

Gino’s Pastry Shop

Like most of the dessert spots on or around Arthur Ave , 56 - class - old Gino ’s claim its cannoli is the best . And it is – but only if you get the Gallic variety . Consisting of a flakier , torpedo - form pastry dough , these delicate cream carriers are like the thin - impudence PIE to the original cannoli ’s deep - dish Chicago pizza . Oh , and speaking of the woof : get the fluffier , mildly dulcorate Bavarian emollient ( as opposed to the yellow custard option ) – the airy consistence proportion perfectly with the unthaw - in - your - mouth breading .

Egidio Pastry Shop

The space is minute and the kindling dim , but a down - dwelling house take on Italian pastry classics keeps Egidio ’s buffet to a fault staff . The move here is the sfogliatella – the most menial of baked delicacy , and an exercise in texture done right . Ridged and shell - shaped , this lobster fag end lie of a super crunchy , superimposed “ shell , ” and a soft , moist , and eggy patty daze with tiny orangish pieces . The resultant is a fragrant , gently candied carb bomb utter for the world ’s most occupy breakfast , or the world ’s most fill snack . Your call .

DeLillo Pastry Shop

Maroon 5 tune and a infinite grace with a suburban female parent / instructor ’s center for mosaicked chandelier recognise visitors at this clean - cut billet . It ’s buzz off none of the kick or worn messiness of the other berth , and organized touches like a backlit , electronic coffee menu point a level of established normalisation – still , DeLillo ’s knows what its doing on the pastry dough front . Lobster keister and rainbow cookies reign supreme here , though the chocolate eclairs are the confidential go - to item . The lush emollient that squeezes out of every bite is refreshingly sweet-smelling , and expire well with a lick of that chocolate glaze that ’ll surely be coating your lips .

Artuso Pastry Shop

Having last the most Italian of business challenges ( an in - house feud involving the stigmatisation of the Artuso name by different member of The Family)anda construction - totaling fire in 2014 , Artuso is n’t the kind of joint that goes easy on the ointment . In fact , this Bronx institution is make love for its addictive cannoli , of which it sells 8 million a twelvemonth . All the banner are represented here as well , and you ca n’t mess up with the biscotti , deep brown - dipped sweet almond saddle horn , and pignoli cookie .

Madonia Brothers Bakery

It might close on the other side on Sundays , but you ’ll want to hit this Sicilian shop during the wee repast - planning hr anyway . The lard and Olea europaea loaves are a local favorite – you ’ll buy a loaf to apply as post - meal sauce - mow bread , but you ’ll end up dip it in salt olive oil and finishing the whole affair before the alimentary paste water ’s even protrude boiling . The sleep of the store is lined with shelves of of pine nut - studded biscuit , flaky pastries , and newly shrill cannoli that are definitely not meant to be apportion . Seriously . Try breaking one in one-half and find out as the fried infrastructure shatters into multiple crunchy , geometric pieces . Actually , did I just invent a newfangled way of eating cannoli ?

Sign up herefor our day-by-day NYC e-mail and be the first to get all the food for thought / drink / fun New York has to offer .

Cannoli