I walk into the entrance on tiled floor, and the walls are lined with mirrors. I find myself staring at the ceiling in the main dining area; large sweeping red flowers appear to be etched in stained glass panels. The place is stylish, I think to myself. So I sit down, and when the waiter brings the menu, I automatically feel dizzy. The vast array of photographed desserts as part of the menu make the decision even more confusing. I think to myself, I can't possibly choose, and I can't possibly eat this all either. I debate between desserts named the Diamond Baci, Chocolate Pear Passion, and the Pistachio Chocolate Tulip Cup.

According to many, Veniero's is the pastry heaven of NYC. Founded in 1894 by Antonio Veniero, his pastries gained acknowledgement in Rome, Bologna, and NY. As I sip coffee, General Manager Angelo Muscat takes a seat opposite me. His warm and accommodating presence adds to the impressive atmosphere. When I ask him what motivates him to work at Veniero's he tells me that it's the originality of its history representing pastries from all over Italy. He also adds that his motivation stems from the customers' love of the pastries. "We do have loyal customers. Some come to the café every day. We're like family." He adds that he is proud that their product is fresh. He states they use the best ingredients, have top chefs, and provide generous portions.

When I ask him what he looks forward to every day, I am intrigued by his response.

"I look forward to the smell. It brings you to life. We have two huge ovens downstairs, and the aroma comes upstairs in the store. It's usually in the morning hours."

So far so good, I think to myself. So I ask him a hard question. I ask him about what significant obstacles he faced working at Veniero's and what kept him going. He pauses and looks upward as he speaks. "We went through September 11th. There were two months of smelling the burn. It was very disappointing. Two years later we went through the worst blackout, 29 hours. We also had a sad experience where a lady got electrocuted outside the building; it had nothing to do with us. The street was named after her. Jody Lane. It is the constant flow of customers that keeps you going."

I decide to ask him a fun question to finish things off. I ask him to name his favorite pastry. He responds automatically: The Pignioli Cookie. He motions for a waiter to come over and asks him to bring three Pignioli cookies out. I thanked Angelo Muscat, and I ask if I can take the cookies home with me. Later on in the evening, for the first time, I tasted the Pignioli cookie. Baked almond cookie with pine nuts on top. Delicious.

For more articles like Veniero's: A Sweet Bite of NYC History, please visit the Gourmet/Food Stories Section of TimesSquare.com