Have You Been “Frenageled” at Fiorello?

The latest in baked goods hybrids is selling out at this Huntington bakery.

Finagled a #Frenagel from @fiorellodolce in Huntington!

A photo posted by edible long island (@ediblelongisland) on


Once you have taken a bite of this new breakfast creation you’ll fall in love and be “frenageled.” Customers are flocking to Fiorello Dolce Bakery in Huntington Village because they can’t get enough of pastry chef and owner Gerard Fioravanti’s latest menu item, the “frenagel!” “People keep coming back for more,” says Fioravanti, “so I say they’ve been frenageled.”

A frenagel is a cross between a French croissant and a bagel, and it is like nothing you’ve ever tasted before.

It came about after an experiment. One of Fiorello Dolce’s pastry chefs was in the mood for a bagel (an item Fiorello’s does not make). SoFioravanti suggested using the dough for the croissants, adding some spices and baking.

“We had no idea it was going to turn out as good as it did,” says Fioravanti. “I tried it and said, ‘Wow!’ This is so right. The texture and the layering is what got me, along with the crunch on the top. All your taste sensations come together in one bite.”

Ingredients include flour, milk, eggs, yeast, sugar, sea salt, and lots and lots of butter. The frenagel is then topped with sesame seeds, poppy seeds and sea salt, and baked for about 35 minutes until it’s crisp. Unlike a bagel, there is no boiling involved. Each frenagel is stuffed with house-made scallion cream cheese.

We had no idea it was going to turn out as good as it did,” says Fioravanti. “I tried it and said, ‘Wow!’ This is so right. The texture and the layering is what got me, along with the crunch on the top. All your taste sensations come together in one bite.

“The first week I featured it we sold over 600,” Fioravanti adds. “I’ve been getting great feedback from my customers. They’ve been telling me that they’ve never tasted anything so good, that it’s the best they’ve ever tried. It’s so much better than a bagel because it’s so light, yet crispy.”

frenagles_02_courtesy-Fiorello-Dolce

Fiorello Dolce can’t keep up with frenagels orders . If you don’t get there early or pre-order, chances are they’ll be sold out. Corporate orders for 150 or more frenagels have been coming in as well. “I just never thought it would take off like it did,” said Gerard.

Because of it’s popularity, Fioravanti has added two more flavors. Along with the original frenagel with scallion cream cheese, you can now order a maple walnut frenagel with cinnamon raisin cream cheese, or a black sesame seed frenagel with vegetable cream cheese. Frenagels are $3.95 each.

On a recent trip to Fiorello Dolce, I decided to taste one for myself. It is much better than a bagel, and it’s beautiful to boot: soft and buttery layers, risen high and baked to a golden crust. I’m looking for my next excuse to go to the bakery. I’ve most definitely been frenageled.

 

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Kerriann Flanagan Brosky

Seven-time, award winning author and historian Kerriann Flanagan Brosky is best known for her Ghosts of Long Island books and her inspirational novel The Medal. She has been featured in a number of publications, and has appeared on radio and television. She is the co-author of Delectable Italian Dishes for Family and Friends with Sal Baldanza. Historic Haunts of Long Island: Ghosts and Legends from the Gold Coast to Montauk Point is her latest book. When not writing Kerriann spends her time cooking. Visit her at www.kerriannflanaganbrosky.com.