Meet the Brissant | Angelina Bakery

In Italy you don't order a brittle, butter-shattered French croissant — you order a cornetto: golden outside, pillowy inside, with a tender brioche-like crumb and just a whisper of sweetness. We took that century-old Italian original and made it our own. We call it the Brissant — brioche meets croissant, the best of both. Ours are proofed slow and enriched like brioche, so they pull apart soft instead of crackling into a hundred crumbs — the real ritual of an Italian bar, made fresh at the Angelina counter every single morning. From a Palermo kitchen to a New York morning, the way Nonna Anna intended. One bite and you'll taste the difference. Flaky enough to feel like a croissant, soft enough to eat like brioche — there's nothing else like it in the city. Enjoy it vuoto (plain), or filled the Italian way — crema pastry cream, pistacchio, dark chocolate, or fruit marmellata.