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Main Street Bakery

Michael Mignano is the chef at Main Street

Michael Mignano is the chef at Main Street Bakery in Port Washington, and his bakery is both a cafe and a bakery. (Feb. 26, 2011) Photo Credit: Newsday/Rebecca Cooney

Michael Mignano opened this charming bakery in April 2008. The Bayport resident (and Astoria native) spent the past nine years as executive pastry chef at the Four Seasons hotel in Manhattan before setting out on his own.
“I always knew pastry,” said Mignano, whose mother and father both emigrated from Sicily, the sweets capital of Italy. “My grandmother made her own cannoli—and her own fresh ricotta to fill them.” In fact, Mignano’s original plan was to avoid certain Italian-American confections such as rainbow cookies - “You never see those colors in nature”—and cannoli, but after fielding dozens of requests from customers, they both are now on the menu.
Mignano can hardly keep up with the demand for the “morning pastries,” such as croissant, pains au chocolat and muffins. Other top sellers include key lime pies, fruit tarts, apple galettes, mango charlottes, strawberry shortcakes and tiramisu. Mignano makes almost all of his confections in both standard and single-serving portions - think of the latter as trial sizes.
Mignano has a special gift for chocolate and produces two traditional layer cakes sold whole and by the slice. The Classic Chocolate Cake (made with buttermilk and 22-percent cocoa) is filled with chocolate mousse and covered in poured ganache. The German Chocolate Cake has lighter layers and is filled and frosted with a dense admixture of caramelized condensed milk, coconut and walnuts.
One of the shop’s most popular treats is the so-called Main Street Bar. Imagine caramel and cashews and macadamia nuts, caramelized Rice Krispies, chocolate ganache and Hawaiian sea salt all enrobed in dark chocolate and sprinkled with more sea salt. What a Snickers bar wishes it could be.
Lunch is served Tuesday through Saturday; brunch on Sunday. The bakery is closed on Monday.


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