New York Is the Birthplace of the Cannoli Bar | Eater NY

"Started as a pastry shop on Rockaway Avenue in Brooklyn in 1923 and later moved to Farmingdale around 2008, the family-run Ariola operation — now led by third-generation owner Peter Ariola Jr. — evolved into a high-capacity pastry producer and the creator of the packaged Cannoli Bar (launched in 2021). I describe the Cannoli Bar as a portable, shelf-stable take on the classic: broken cannoli shells are enrobed in white chocolate so the shell stays crunchy and fresh-tasting, with a texture and flavor likened to a Hershey’s Cookies ‘n’ Creme but with shards of cannoli crust and a unique flavor profile. Developing the bar required extensive R&D at their Long Island facility, including a separate enclosure and custom equipment to break shells to the right size, and the company claims production capacity of over six thousand cannoli an hour. The whimsical packaging — two dancing cannoli with musical notes — was designed by Ariola himself and helps the product travel by word-of-mouth to wholesalers and specialty shops while the family contemplates broader retail expansion." - Emma Orlow