June 07, 2013 // Franchising.com // New York, NY – Bomboloni, an original concept started in New York City’s trendy Upper West Side in 2010 and which has been featured on The Food Network, The Cooking Channel, and The Nate Berkus Show, as well as in The New York Times, New York Post, and Village Voice, is expanding around the world through corporate locations and a highly selective franchising/licensing program through their partnership with Fransmart. Since their opening in 2010, patrons have lined up out the doors for the fresh, unique flavors of Bomboloni – described as ‘small, edible works of art’ – and the concept has garnered glowing press. With up to twenty different fillings and toppings, changing with the seasons, Bomboloni are a piece of Italian culture and fashion. Owner, David Ruggerio, describes eating a Bomboloni by saying, “With every bite you experience a piece of Italian art.”
Bomboloni in Italy is a simple “doughnut” filled with jam or cream and dusted with sugar, but Ruggerio’s vision for his NYC Bomboloni shop was much grander. The shop is designed to look more like something you would find in a high fashion district of New York or Italy. Combine this with the fact that upon entering the store you are greeted with “Ciao” or “Buon Giorno”, clients must double check to see which country they are in.
Included in the store, in addition to the Italian ambience and the decadent bomboloni, are wonderful selections of the richest, most delicious homemade gelati, and special blends of espresso – roasted and blended specially in Sicily – as well as an Italian café menu featuring Panini, salads and antipasti.
Says Ruggerio, “When it comes to ultimate indulgence and style, no one does it like the Italians.” And Bomboloni attracts a clientele that appreciate the Italian experience, a clientele that are prepared for what he refers to as “La Dolce Vita!”
In the area of doughnuts, Bomboloni has no peers. The bomboloni are made fresh on-premises, daily. The dough is fried to perfection and then baked in the oven, the key to achieving the perfect outer crispiness. Once ready, the donuts are filled with assorted jams, creams and fillings which are made from scratch in-house, then dipped in melted chocolate and topped with finishing touches such as powdered sugar, peanut butter cups and marshmallows. There are no preservatives used in the desserts, so they make only small batches at a time – allowing the consumer to be sure that every time they buy a bomboloni it is a fresh one. GeekOlogy’s Food Geek says, “This is not your neighborhood donut shop (unless your neighborhood happens to be Sicily).”
In reference to the extensive range of flavors available, Zac Young, a pastry chef/TV personality commentating on Unique Sweets, said, “From chocolate hazelnut to blood orange…you can get whatever floats your bomboloni there”.
Bomboloni’s goal is to expand the brand through franchising, by partnering with Fransmart, the franchise development company behind the explosive growth of restaurant franchises such as Five Guys Burgers and Fries and Qdoba Mexican Grill. “Our company’s primary goal is to make each franchise profitable and provide the support needed for each franchisee,” says Ruggerio.
Fransmart’s CEO, Dan Rowe, says, “The volumes of Bomboloni’s tiny NYC location underscore the opportunity for a unique, high quality, Italian-centric dessert concept. With the desserts’ and coffee bar’s massive appeal, as well as possessing the extraordinary unit economics that franchisees look for in an investment, this concept will sell out worldwide very quickly.”
When it comes to ultimate indulgence and style, no one does it like the Italians. And Bomboloni are no exception! Our hand crafted specialties feature a delicate, light pastry filled to capacity with the most tempting fruit and crème creations you’ve ever tasted.
Because our Italian sensibilities drive us to over deliver, we offer you more than 20 flavors from which to choose…from crème brulee to nutella to blood orange…with even more specially designed varieties added to the roster regularly. Of course, we use only the finest ingredients – all natural and never any preservatives. We’d have it no other way.