In 2008 Allison and Matt Robicelli began selling what they call their “working-class pastries” at the DeKalb Market and other outlets throughout NYC. They garnered a passionate following, and soon it came time for them to open a storefront of their own. And so the South Brooklyn natives picked an address in their lifelong neighborhood, Bay Ridge. Thanks to their sophisticated twists on ubiquitous desserts, Robicelli's draws a regular audience not just from its own neighborhood, but of the many New Yorkers willing to brave the R train, plus pastry hounds from New Jersey and Connecticut, too. They come in droves for whimsical desserts like Nutelasagna, a combination of pasta, cannoli cream, Nutella, roasted hazelnuts, and chopped chocolate with toasted Italian meringue on top. The couple's following may range far and wide, but the Robicellis’ real ambition is to foster community and create something similar to gathering places they loved while they were growing up. At Robicelli's, it's not uncommon to see young parents wiping frosting off their kids' faces, bus drivers eating banana pudding pie, and old ladies snacking on scones. Rich pastries aren't exclusionary, after all.
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