Miolin

Oct 5 - 11

Sep 29

Only for members subscribed by Monday, Oct 5

This week, we're thrilled to feature Miolin!

Born from one of the better pandemic origin stories out there.

During lockdown, baker Claudio Miolin started making sourdough at home and passing loaves through his first-floor apartment window.

Trading bread for hand sanitizer, homemade cocktails, and fresh eggs.

His partner Pamela built their online presence from scratch.

Four years of delivering across Brooklyn and Manhattan before they finally opened a brick-and-mortar in Park Slope.

Condé Nast Traveler, The Infatuation, and The New York Times have all called out Miolin as one of the top croissant destinations in the city.

Exceptionally airy. Buttery layers. An extra-crackly bottom that delivers a proper crunch.

The kind of croissant that makes you wonder why you ever settled for anything less.

Claudio and Pamela didn't open a bakery and hope for the best.

They built a loyal following one loaf at a time, proved the demand, and then opened the doors.

The result is a neighborhood institution that earned its place before it ever had a storefront.

We can't wait for you to experience Miolin.

✌️🗽