"A father and son team, Nikolaos and Jerry Pantelatos, is behind this Bayside bakery, which opened in 2016. Skip the baguettes in favor of a loaf of walnut bread, mauve and nutty, or pesto-olive bread, a meal onto itself. On the sweet side, French classics like tarte Bourdaloue — filled with poached pears and almond cream — eclairs, Opera cake, and chocolate bombes decorated with white chocolate pearls are standard." - Daniela Galarza, Eater Staff
