Rainbow cookies stacked in trays, sfogliatelle dusted with powdered sugar, and cannoli shells filled to order — the Aliotta family has worked this corner of Brooklyn since 1929, importing ingredients from Italy and turning out Sicilian classics alongside French, German, and American pastries. Nearly a century in, the cases stay packed from morning until close, proof that old-world technique and family consistency still draw crowds on Avenue N.
aliottapastry.cominstagram.comPart of: Old Time Eatery Guide