Owner Golda Sumpon quit her IT job in 2021 to open Ollio Patisserie and pursue her passion for baking. Two years later, we checked in.
Anisha Holla
The standard pastry menu hasn’t changed either. The classic almond croissants that Ollio is known for still line the bakery's shelves, stuffed generously with an almond cream filling and topped with crunchy sliced almonds. Ollio’s colorful macarons have also remained a menu signature, filled with a light buttercream in flavors like lemon, pistachio and chocolate.Anisha Holla
She also added savory flavors to the croissant selection, hoping to capture the palates of customers without a big sweet tooth. Sun-dried tomato, spinach and ham are just some of the specialty ingredients that you can now find baked into Ollio’s buttery croissants. A recently added sun-dried tomato danish comes with a creamy cheese-tomato filling, packed into a flaky croissant dough.Sumpon tells us Ollio’s lines have only gotten longer since opening. Especially during 8 a.m. rush hour, you might find yourself in a line of hungry patrons, all aching for a bite of Sumpon’s flaky croissants or a lick of her signature macaron filling. The lines are no surprise.
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