Maybe you’re the kind of person who thinks a “pastry” is just a fancy donut. I get it. But this place changes the game. Mike’s isn’t about being fussy or pretentious—it’s about pure, nostalgic joy. It’s the kind of bakery where the guy behind the counter winks at you as he hands over a box, like he’s sharing a secret.
And the secret is this: a good pastry can fix a bad afternoon. Seriously. The first bite of that lobster tail—that crunch that sends shards of pastry flying onto your shirt—is a reset button for your mood. You can’t be grumpy when your chin is dusted with powdered sugar.
The cast of characters (pastry edition)
Let’s talk about the main event: the Lobster Tail itself. It’s like a croissant and a cream puff had a beautiful, messy baby. The outside is layers of buttery, baked dough that flake off like autumn leaves. Inside? A cool, velvety custard that’s not too sweet—just enough to make you close your eyes for a second.
But don’t sleep on the sidekicks. The cannolis here are legendary—crisp shells filled to order so they stay crunchy. Order one, and you’ll watch them pipe it in front of you. It feels like a small piece of theater. And the sfogliatelle, a clam-shaped pastry with a ricotta and semolina filling, is what Italian grandmothers dream about.
Mike S Lobster Tail Pastry Recipe | Bryont Blog
