Department of FoodieDepartment of Foodie
From Google Maps reviews.
A lot of people rave about their croissants as some of the best in NYC… but their kouign amann deserves even more hype! I got lucky and snagged the limited blueberry pie croissant on its last day. Their croissants are literally perfect. Light, airy honeycomb interior, a super flaky exterior, and a deep golden brown. I might just start making regular trips to South Slope for these pastries! Their chef Claudio was so friendly! He even offered to help us cut the pastries in half, which is how we
Six stars if that were an option. I came for the croissants and left wondering why I hadn’t discovered this place sooner. The plain croissant is everything you hope for—beautifully flaky, deeply buttery, and so light that it practically shatters with every bite. It’s a masterclass in doing the classics perfectly. The strawberry almond double-baked croissant somehow raises the bar even higher. Rich without being heavy, packed with flavor, and perfectly balanced between the sweetness of the straw
While I thought the shelf appeal was great, I’ve learned not to be fooled by good-looking baked goods alone. Fortunately, Miolin’s taste as great as they look! I’ve tried their strawberry croissant, chocolate croissant, double-baked almond croissant, and kouign-amann. I was a bit skeptical about the 'double-baked' concept, but I took my maiden voyage into that world with Miolin, and it was delicious!
From the Mar 10, 2026 health inspection. Lower-priority items are listed after the serious ones.
Cold food was held above 41°F, warm enough for bacteria to grow.