The bakery at Eight Avenue & 38th Street known for Bomboloni is going into expansion mode

The owner, Antonio Park, who is from Sicily, will open in Times Square in July and in Herald Square and Williamsburg, Brooklyn in the fall.


Cheese Focaccia So Nice, You’ll Eat It Twice

At Angelina, a new bakery in Hell’s Kitchen, the four-cheese focaccia is the draw, but so is focaccia di Recco, a Ligurian specialty.

A flaky, beautifully burnished four-cheese focaccia is the draw at Angelina, a new bakery in Hell’s Kitchen. It is an exceptional treat, and even better when warmed and devoured on the spot. Take several portions of it home ($4.75 a piece) to cut into two-inch squares to serve, also heated, as cocktail snacks. Antonio Park —an owner and the baker, whose family is from Palermo, Sicily — adds zucchini, a nice touch, to some. He also makes rather run-of-the-mill focaccia and pizzas by the square, with various toppings, as well as huge, pillowy bomboloni and layer cakes. An uncommon specialty is focaccia di Recco, a parchment-thin double-crusted flatbread filled with stracchino cheese ($7 a slice), a specialty of Liguria. Usually enormous, they’re baked plate size here and sold until they run out. Mr. Park named the bakery for his daughter, not for the Parisian confectionery opening a few blocks away.


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