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Golden, crisp, deeply aromatic—and finished with a rich chocolate heart.
Our Neapoletano starts with the same dough as our croissants, because we believe great pastry should share the same uncompromising foundation.
We use our long-fermented croissant dough, laminated only with real butter, never margarine, never substitutes. The dough is rested patiently to develop flavor, structure, and lightness before it’s shaped by hand.
At the center, we place two bars of Valrhona chocolate—a benchmark in fine chocolate, widely regarded by leading chefs and food critics as one of the best chocolates in the world. Deep cocoa notes, perfect melt, no excessive sweetness—just pure chocolate intensity that complements, never overpowers, the pastry.
Made with real croissant dough, not shortcut pastry
Butter-only lamination for clean flavor and delicate layers
Two full chocolate bars, not chips or fillings
Slow fermentation for better texture and easier digestion
Shaped, fermented, and baked entirely in-house at Art Bakery
Many chocolate pastries on the market are industrial products: fast-risen dough, cheap fats, artificial flavor boosters, and chocolate substitutes. They may look tempting, but they lack depth, balance, and integrity.
Our Neapoletano follows the artisan path—where time replaces chemicals, butter replaces margarine, and quality replaces compromise.
A pastry that crackles gently when broken, reveals soft, honeyed layers inside, and finishes with warm, molten chocolate in every bite.
Not just a chocolate pastry.
A true artisan Neapoletano.
Made slowly. Made properly.
Golden, crisp, deeply aromatic—and finished with a rich chocolate heart.
Our Neapoletano starts with the same dough as our croissants, because we believe great pastry should share the same uncompromising foundation.
We use our long-fermented croissant dough, laminated only with real butter, never margarine, never substitutes. The dough is rested patiently to develop flavor, structure, and lightness before it’s shaped by hand.
At the center, we place two bars of Valrhona chocolate—a benchmark in fine chocolate, widely regarded by leading chefs and food critics as one of the best chocolates in the world. Deep cocoa notes, perfect melt, no excessive sweetness—just pure chocolate intensity that complements, never overpowers, the pastry.
Made with real croissant dough, not shortcut pastry
Butter-only lamination for clean flavor and delicate layers
Two full chocolate bars, not chips or fillings
Slow fermentation for better texture and easier digestion
Shaped, fermented, and baked entirely in-house at Art Bakery
Many chocolate pastries on the market are industrial products: fast-risen dough, cheap fats, artificial flavor boosters, and chocolate substitutes. They may look tempting, but they lack depth, balance, and integrity.
Our Neapoletano follows the artisan path—where time replaces chemicals, butter replaces margarine, and quality replaces compromise.
A pastry that crackles gently when broken, reveals soft, honeyed layers inside, and finishes with warm, molten chocolate in every bite.
Not just a chocolate pastry.
A true artisan Neapoletano.
Made slowly. Made properly.