Founded in 2018 by Korean-Italian pastry chef Tony Park, Angelina Bakery re-imagines classic Italian bomboloni and pinsa with a secret high-hydration, low-gluten dough that’s lighter—and Instagram-ready—than the competition. The concept quickly spread to five Manhattan neighborhoods, winning raves from The New York Times for its airy cheese focaccia, and then pivoted to franchising in 2023 to satisfy national demand. Fort Lee, NJ opened in April 2025 as the sixth franchise-run site, with Boston, VA, and CT in the pipeline.

Why Choose Angelina Bakery?

• Authentic “Made in Italy” product line—proprietary 72-hour dough, imported flours & creams.

• All-day revenue: breakfast pastries, lunch pinsa, espresso bar, whole-cake catering.

• Flexible formats (900-1,800 sq ft street cafés or high-traffic transit kiosks).

• 5 % royalty / 2 % marketing—below bakery-segment average.

• Robust commissary model reduces on-site baking labor to finishing & merchandising.

• PR-friendly founder story—Sicilian-raised Korean chef—keeps brand media-worthy.

• Preferred-vendor program for imported ingredients locks in consistent food costs.