The story
Ferrara Bakery & Cafe has been a Little Italy landmark for 127 years, a classic Italian bakery that draws crowds for its traditional pastries. Insider Food’s video “Legendary Eats” highlights the Struffoli, noting it’s baked, not fried, and “light, crunchy, and sweet” — a clear standout on the menu.
Not every pastry earns the same praise. Franchino Er Criminale, in his “LITTLE ITALY New York” review, tried the Coda d’Aragosta (lobster tail) and found it merely “okay,” with decent puff pastry but a “floury cream.” The takeaway: stick with the Struffoli and let the old-school charm of the bakery do the rest.
Synthesised by AI from every creator’s review. First reviewed 2019.
Most-loved dishes
AI summary of what 2 dish mentions say about the food
Reviewers rave about the Struffoli, a honey-drenched delight that captures Ferrara’s nostalgic, old-world charm. The overall vibe is warm and indulgent, evoking a timeless Italian bakery experience.
“I headed to Ferrara's to try their famous Struffoli. Unlike most traditional versions, their Struffoli is baked, not fried. That makes it lighter, less calories, and it stays crunchy for longer. The texture is crunchy but not hard, with a little bit of airiness inside. It's just light and sweet. They even put out samples so people can experience it right away.”
What creators say
2 creators have covered Ferrara Bakery & Cafe. Most active: Insider Food, Franchino Er Criminale
- Insider FoodLoved
127-Year-Old Italian Bakery Makes The Best Struffoli In NYC | Legendary Eats · @ 0:23
Ferrara's is a 127-year-old Italian bakery in Little Italy, NYC, famous for its traditional pastries, especially the baked (not fried) Struffoli, which is light, crunchy, and sweet.
Dishes mentioned
Struffoli
I headed to Ferrara's to try their famous Struffoli. Unlike most traditional versions, their Struffoli is baked, not fried. That makes it lighter, less calories, and it stays crunchy for longer. The texture is crunchy but not hard, with a little bit of airiness inside. It's just light and sweet. They even put out samples so people can experience it right away.
Ferrara Bakery is a historic Italian pastry shop in Little Italy, but the lobster tail pastry was just okay — decent puff pastry but a floury cream.
Dishes mentioned
Coda d'Aragosta
It's hard, it doesn't crumble. The cream has a floury aftertaste — you can taste the flour. There's not much going on in the mouth. The puff pastry is good, the chantilly cream is okay. I've eaten worse. I'd give it a 7.
