"Circo's Pastry Shop is a precious vestige of what the bakery calls "the old neighborhood" of Bushwick, a relic from a time when mom-and-pop shops were thriving there. Founded in 1945 by two bakers from Sicily, it's still a family-operated, American Italian joint - find Nonno Nino in the kitchen, hard at work on orders - specializing in pignolata (honey balls) and cannolis, and a broader range of Linzer tarts, croissants, and cookies."
"The Holy Cannoli doughnut ($7) is stuffed and topped with homemade cannoli cream, along with some crushed cannoli shells and mini-chocolate chips. The Inis pastry ($6.75) is ideal for those who want a larger doughnut-to-cream ratio. The fluffy, house-made brioche bread is stuffed with ricotta cream and topped with cinnamon sugar. (Circo's says that it was actually the first bakery to introduce the pastry to the United States from Sicily in the 1960s.)"
"When I need a beautiful birthday cake, day-of, I can rely on the tres leches, which is light and creamy (without running over with too much liquid). When I need to order a christening cake in the shape of a giant gold cross, I can head to Circo's. When I fly home for the holidays, I scoop a pre-wrapped cookie platter of Italian rainbow cookies and raspberry linzer tart cookies - which I call "the mother-in-law pleaser.""
Circo's Pastry Shop is a family-run American-Italian bakery in Bushwick, founded in 1945 by two Sicilian bakers, retaining traditional recipes and a classic shop vibe. Specialty items include pignolata, cannolis, Linzer tarts, croissants, and cookies, plus signature items like the Holy Cannoli doughnut, the Inis pastry, and the oversized Mother Cannoli. The shop produces reliable celebration cakes - from light tres leches to ornate christening crosses - and sells pre-wrapped cookie platters for holidays. There is no dine-in seating. Staff wrap orders in branded boxes using ceiling-mounted string dispensers, making the shop welcoming for families and children.
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