♪ >> OUR GRAND TOUR OF FRENCH BUDGET SURVEYS WOULD NOT BE COMPLETE WITHOUT SAMPLING THESE DELICACIES.
>> IT IS A BURST OF FLAVOR IN THIS SMALL LITTLE THING.
>> THE BAKERY AND CAFE OFFERS A PIECE OF PARIS IN THE SUBURBS AND ITS PASTRY CASE IS PACKED WITH FRENCH MACAROONS, A BESTSELLER, THE CRISPY YET SHALL CREATIONS SHOULD NOT BE CONFUSED
WITH MASS GROANS -- MACAROONS.
>> MACAROONS ARE DIFFERENT, THEY ARE COCONUT-BASED, AND IT IS MACARON, THESE ARE MERINGUE BASED COOKIES.
>> HE SERVES SIX FLAVORS DAILY AND YOU NEVER KNOW WHAT FLAVORS HE WILL COOK UP A RIDE >> THE ONES WE HAVE HERE ARE RASPBERRY, SHY, AND BLOOD ORANGE.
>> THE MENU DOES NOT STOP AT MACARONS.
FRENCH PRESS OWNER AND CULINARY DIRECTOR JAY SPENCER SAYS CREATIVITY KEEPS THE MENU FRESH.
>> WE TRY TO STAY TRUE AS MUCH AS POSSIBLE TO FRENCH AND EUROPEAN STANDARDS BUT YOU ALSO BRANCH OUT AND MAKE IT MORE PALATABLE.
>> HE PREVIOUSLY OWNED A FRENCH BISTRO ACROSS THE STREET AND HE DRAWS ON THAT RESTAURANT EXPERIENCE AS HE SERVES A WIDE RANGE OF PATRONS.
>> A LOT OF WHAT WE LEARN IS SOMETIMES PEOPLE CAN BE INTIMIDATED BY THE LANGUAGE OR PRODUCTS.
WE TRY TO MAKE IT MORE APPROACHABLE AND USE FLAVORS THAT BLEND BETWEEN SOMETHING THAT YOU KNOW AND SOMETHING THAT YOU DON’T.
>> SUCH AS THIS DELIGHT, LAYER’S OF APPLE MOUSSE, CARAMELLO, AND CAKE WITH STREUSEL TOPPING.
>> HIGH ON STYLE AND ON TASTE.
IT IS ABOUT BEING TRUE TO TRADITIONAL FRENCH PRACTICES WHERE YOU ARE LAYER BRING A DESSERT TO GET SOMETHING CRUNCHY, FRUITY.
YOU GET THAT FLAVOR PROFILE BECAUSE THAT IS WHAT FRENCH PASTRY IS ABOUT.
♪ >> FOR MORE THAN 60 YEARS, MONTILIO’S LAVISH CREATIONS HAVE IMPRESSED HIGH-PROFILE CLIENTS INCLUDING THE KENNEDYS, EVEN LIBERACE.
THE OWNER SAYS THE SECRET TO THEIR SUCCESS IS SIMPLE.
>> THE DEDICATION TO THE INDUSTRY, STAYING WITH IT EVERY DAY, STAYING WITH THE BASICS.
THEN WE BUILT UP AROUND THAT.
>> THE FAMILY BUSINESS STARTED WITH MONTILIO’S GRANDFATHER.
>> HE HAD A PIZZERIA.
MY FATHER WENT INTO BAKERY AND OPENED UP A BAKERY IN THE BASEMENT OF THE PIZZERIA AND HE BUILT THE LINEUP SO BIG THAT IT OVERTOOK THE PIZZERIA.
>> FAST-FORWARD FORWARD TO TODAY WITH LOCATIONS IN QUINCY, WEYMOUTH, AND BROCKTON, MONTILIO’S SERVES AN ARRAY OF TRADITIONAL ITALIAN PASTRY.
>> ITALIAN PASTRY IS DIFFERENT THAN FRENCH.
ITALIAN IS A LITTLE HAPPIER.
>> EATING ONE OF THESE IS EASIER THAN ORDERING THEM.
SO MUCH TO CHOOSE FROM.
>> THAT IS AVA CODE APPLY -- THAT IS A CODE APPLY.
-- THIS IS YOUR HARD-WON, SFOGLIATELLA.
>> SFOGLIATELLA.
SPELL IT.
>> I CAN’T.
IT HAS AN ITALIAN CREAM BUT IT IS BAKED IN IT SO YOU SEE THE LAYER’S OF IT.
>> SFOGLIATELLA.
ROLLS OFF THE TONGUE.
CANNOLIS ARE BESTSELLERS.
GEORGIA’S DAUGHTERS GREW UP FILLING THEM.
THEY ARE NOW THE NEXT GENERATION OF THE COMPANY.
ALYSSA IS OPERATIONS MANAGER, JENNA MANAGES ONLINE MARKETING.
BUT THEY CAN’T SHAKE THEIR ORIGINAL TITLES.
>> THE TWINKIES, BUT WE ARE ALSO CALLED THE DEVIL DOGS ON CERTAIN DAYS.
>> THEY HELP EXPAND THE SELECTION OF TREATS WITH TRENDY PASTRY ITEMS, INCLUDING CAKE POPS AND ALL OF OIL CAKE.
>> WE HAD THAT FOR MY WEDDING CAKE AND WE GOT SO MUCH POSITIVE FEEDBACK THAT WE STARTED PRODUCING THAT.
>> MODERNIZING THE FAMILY BUSINESS IS IMPORTANT TO THE MONTILIOS BUT THY SAY STAYING TRUE TO THE TRADITIONAL ITALIAN ROOTS AND EMBRACING THEIR OLD-SCHOOL IDENTITY IS WHAT
KEEPS CUSTOMERS COMING BACK.
>> YOU GET THE TRADITION OF THEIR BIRTHDAYS AND CELEBRATIONS AND WEDDING CAKES, THEN BABY SHOWERS.
>> WHO NEEDS A SPECIAL OCCASION?
IF I WERE TO TRY ONE THING -- >> PROBABLY SHORTCAKE.
>> HERE WE GO.
I KNOW THOSE KENNEDYS KEEP COMING BACK.
[LAUGHTER] WOW.
THAT IS REALLY GOOD.
YES IT WAS.
A LITTLE MORE ON THAT FABULOUS PASTRY CREAM WE’RE SEEING SO MUCH OF, GEORGE SAYS ITALIAN CREAM IS MADE IN PART WITH MILK, EGGS, AND FLOUR, MORE OF A STARCHY BASE.
FRENCH CREAM, OR CUSTARD, IS MADE WITH JUST MILK AND EGGS.
EITHER WAY, IT’S DELICI