Mike's Pastry will open a location in Boston Logan Airport Terminal C later this year. The menu will include filled-to-order cannoli available in multiple flavors, along with ready-to-go items. Other offerings will feature individual cheesecake slices and lobster tails, plus a full espresso bar. Travelers will order sweet treats in a blue, white, and gold space and browse illuminated display cases filled with pastries. The shop will be open Monday through Sunday from 5 a.m. to 10 p.m. The opening is intended to bring local North End flavors to the airport and enhance the passenger experience with classic culinary favorites.
"Mike's Pastry will open a location in Terminal C later this year, Boston-based MarketPlace Development, which manages Logan's concessions program, announced Wednesday. The bakery will feature signature favorites such as filled-to-order cannoli in multiple flavors as well as a curated selection of ready-to-go items, according to a press release. Other menu items will include individual cheesecake slices and lobster tails, and there will be a full espresso bar."
"Customers will order their sweet treats in a blue, white, and gold space and browse illuminated display cases full of pastries. "We're thrilled to bring iconic North End favorite Mike's Pastry to Boston Logan, giving visitors even more variety of Boston flavors," said Rich Davey, Massport CEO, in a statement. "This addition reflects our continued commitment to elevating the passenger experience by bringing local culture to the terminals through live entertainment, classic culinary favorites, and more.""
""Mike's Pastry has always been about sharing a piece of Boston with everyone who walks through our doors," said Angelo Papa, owner of Mike's Pastry, in a statement. "Bringing that experience to Boston Logan is special for us. Whether you're heading out or just arriving, we're excited to give travelers an easy way to grab a true taste of the North End.""
"Mike's Pastry at Logan will be open Monday through Sunday from 5 a.m. to 10 p.m."
Read at Boston.com
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