Why Some of NYC’s Best New Bakeries Are Going All In on Just One Treat | Eater NY
"Opened in May in Crown Heights by George Kaya, this bakery focuses exclusively on pastéis de nata to ensure a consistent, high-quality product. The owner emphasizes the technical process—creating a flaky, laminated crust, filling it with rich custard, and baking at high heat so the top chars slightly while the center stays molten—which allows room to perfect the core pastry and experiment with flavor variations; the shop currently offers six flavors from traditional to twists like yuzu and pistachio cream and plans seasonal offerings that nod to the founder’s farmer’s market roots." - Liz Provencher
