New York Roll: BO&MIE among the pioneers of the phenomenon in France

The original product is called The Supreme. It was created by Lafayette Grand Café & Bakery, in New York. The principle is simple to describe and slow to execute: a laminated yeast dough rolled flat then baked in a ring, a generously filled centre, a glazed finish.

Paris, late 2022

The wave reaches Paris in autumn 2022. Le Bonbon, as early as 3 November, names only three Parisian addresses where one can be found; BO&MIE is one of them. In January 2023, AD Magazine devotes an article to the addresses of the New York Roll and describes BO&MIE as one of the pioneers of the product in France.

Pioneers of the New York Roll in France

AD Magazine

The flavours

AD notes several variations at BO&MIE: vanilla, pistachio, caramel, and the vanilla-chocolate duo. The format lends itself to variation — the glaze and the filling change, the dough stays the same.

The exercise is more thankless than it looks. The lamination has to hold up to baking in a ring without collapsing, and the glaze has to set without soaking the dough. That is why few addresses took it on in the first months.

The wave crosses the border

In December 2022, Marie Claire Belgique in turn lists four addresses where a New York Roll can be found and names BO&MIE among them, noting the vanilla-chocolate and one hundred per cent pistachio versions. A year after New York, six weeks after Paris: the product travels at the speed of social media, faster than any viennoiserie before it.

The New York Roll is still among the house’s viennoiseries; the others are to be seen in our creations.