The bakery opens on Eighth Ave opened Wednesday.

MIDTOWN, NY – Angelina Bakery, the artisanal treat store that claims to bake with recipes passed down by the matriarch of the owner’s Italian family, opened in Midtown Wednesday.

Its classic cookies and cakes are made from scratch in the store, letting out a sweet smell through its doors and attracting customers inside, forcing them to lock eyes on their array of Italian bread, pastries and picture-perfect desserts, owners said.

Menu options range from Cheese Focaccia, described by The New York Times as, “So nice, you’ll eat it twice,” to traditional must-try delights like the classic bomboloni (filled with Nutella or cream) and croissants. All items are hand-crafted in-house and made fresh daily by Italian pastry chefs.

A love letter from founder Tony and dedicated to his daughter, Angelina, is plastered on the wall and reads: “I watch you glow with excitement and awe as you play with flour, eggs and dough. You remind me of my grandma, Nonna Anna, a great baker who grew up in a pastry shop in Palermo, Italy”.

“I want to delight you with our family’s secret recipes and traditions. I promise to use only the freshest ingredients, as Nonna did, and give you only the absolute best in hopes of sharing with you my fondest memories.”

Angelina Bakery is located at 575 Eighth Avenue, between 38th and 39th streets.

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.