Similar to its previous iteration, 61 Hundred hones in on Evaristo’s sourdough batards (in regular and Instagram-ready heirloom blue masa flavors) and croissants using dough laminated in-house ...

From Greece's spanakopita and French croissants to curry beef triangles ... the butter (or other solid fats) between the dough then folding and rolling it to create a thin layer.

He describes this cannoli as labor intensive as they need to make the dough for the Florentine cookies, refrigerate it for 24 hours, cut, weigh and roll the dough out, bake them and roll them out ...