COMPLETE WITHOUT SAMPLING THESE PETITE DELICACIES. >> IT IS A BURST OF FLAVOR AND THE SMALL LITTLE THING. >> NEEDHAM’S FRENCH PRESS BAKERY AND CAFE OFFERS A PIECE OF PARIS IN THE SUBURBS AND ITS PASTRY CASE IS PACKED WITH FRENCH BACK AROUNDS -- MACARONS, NOT CONFUSED WITH MACAROONS. >> THEY ARE A COMPLETE DIFFERENT COOKIE. THEY ARE COCONUT BASED. THESE ARE MACARON, MERENGUE BASED COOKIES. >> HE SERVES SIX DIFFERENT FLAVORS DAILY AND YOU NEVER KNOW WHAT HE WILL COOK UP. >> THE ONES WE HAVE HERE ARE RASPBERRY, CHAI AND BLOOD ORANGE. >> THE PASTRY MENU DOES NOT STOP AT MACARONS. FROM MOUSSE CAKE SLICES TO HONEY TORTES, THE DIRECTOR SAYS CREATIVITY KEEPS THE MENU FRESH. >> WE TRY TO STAY TRUE AS MUCH AS POSSIBLE TO FRENCH AND EUROPEAN STANDARDS BUT ALSO BRANCH OUT AND MAKE IT A LITTLE MORE PALATABLE. >> SPENCER 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 WHA WE LEARN SOMETIMES PEOPLE CAN BE INTIMIDATED BY EITHER THE LANGUAGE OR THE PRODUCT. WE TRY TO MAKE IT MORE APPROACHABLE AND USE FLAVORS THAT BLEND BETWEEN SOMETHING YOU KNOW SOMETHING YOU DON’T. >> SUCH AS THIS EYE-CATCHING DELIGHT. PLAYERS OF APPLE MOOSE, CARAMEL AND CHIFFON CAKE WITH STREUSEL TOPPING. >> HIGH ON STYLE AND HIGHER ON IT IS ABOUT BEING TRUE TO FRENCH PRACTICES WHERE YOU LAYER A DESSERT TO GET SOME IN CRUNCHY, FRUITY, TO REALLY GET THE FLAVOR PROFILE BECAUSE THAT’S WHAT FRENCH PASTRY IS ALL ABOUT. >> FOR MORE THAN 60 YEARS, MONTELEONE’S BAKING COMPANIES LAVISH CREATIONS HAVE IMPRESSED HIGH-PROFILE CLIENTS, INCLUDING QUEEN ELIZABETH, THE KENNEDYS AND EVEN KARACHI. THEY SAY THE SECRET TO THEIR SUCCESS IS SIMPLE. >> DEDICATION TO THE INDUSTRY, STAYING WITH WHAT WE KNOW AT THE BASICS. WE BUILD UP ALL AROUND THAT. >> THE BUSINESS STARTED WITH THE GRANDFATHER. >> HE HAD A PIZZERIA IN QUINCY. MY FATHER WENT INTO THE BAKERY BUSINESS AND OPENED UP A LITTLE BAKERY IN THE BASEMENT OF THE PIZZERIA. HE BUILT THE LINEUP SO BIG IT OVERTOOK THE PIZZERIA. >> FAST FORWARD TO TODAY WITH LOCATIONS IN BORING TREE QUINCY, WEYMOUTH AND BROCKTON, THEY SERVE AN ARRAY OF TRADITIONAL ITALIAN PASTRY. >> ITALIAN PASTRY IS DIFFERENT THAN FRENCH. I WOULD SAY IT IS A LITTLE HEAVIER. >> EATING ONE OF THESE IS EASIER THAN ORDERING, AT LEAST FOR ME. >> SO MUCH TO CHOOSE FROM HERE. >> THAT IS A RICOTTA PIE. ZEPPOLE. AND HERE’S A HARD ONE. SFOG -- SFOGLIATELLE. >> SFOGLIATELLE . ROLLS OFF THE TOP. >>’S DAUGHTERS GREW UP FILLING THEM IN THE BAKERY AND THEY ARE NOW THE NEXT GENERATION OF THE COMPANY. ALYSSA IS OPERATIONS MANAGER. JENNA HANDLE SOCIAL MEDIA AND MARKETING. >> CLEAR CALLED THE TWINKIES AND THE DEVIL DOGS ON CERTAIN DAYS. >> ALYSSA AND JENNA HELP EXPAND THE SELECTION WITH NEW TRENDY PASTRY ITEMS, INCLUDING CAKE POPS AND ALL OF OIL CAKE. >> WE HAD THAT FOR OUR WEDDING CAKE AND WE GOT SO MUCH POSITIVE FEEDBACK WE STARTED PRODUCING IT INTO THE BAKERY. >> MODERNIZING THE FAMILY BUSINESS IS IMPORTANT BUT THEY SAY STAYING TRUE TO THE BAKERY’S TRADITIONAL ITALIAN ROOTS AND EMBRACING THEIR OLD-SCHOOL IDENTITY IS WHAT KEEPS CUSTOMERS COMING BACK. >> YOU GET PART OF THE TRADITION OF THEIR BIRTHDAYS AND CELEBRATION, WEDDING CAKES AND BABY SHOWERS. >> BUT WHO NEEDS A SPECIAL OCCASION? >> CHARA SHORTCAKE, HERE WE GO. >> I KNOW THOSE KENNEDYS JUST KEEP COMING BACK. >> IT’S REALLY GOOD. >> YES IT WAS. ABOUT THAT FAMOUS PASTRY CREAM, GEORGE SAYS ITALIAN CREAM IS MADE WITH YOKE TO MY EGGS AND FLOUR, A STARCHY BASE. FRENCH CREAM IS MADE WITH JUST MILK AND EGGS. EITHER WAY, IT IS DELICIO