Cake Boss Buddy Valastro sets the scene for his TLC show in Carlo’s Bakery, and the version at the Venetian carries the same sweet treats found in the original in Hoboken, N.J. Since original owner Carlo Guastaffero opened the bakery in 1910, the bakery dished out lobster tails, an Americanized version of the Italian sfogiatelle pastry.
Bartolo Valastro Sr. bought the original bakery in 1964, and after his death in 1994, matriarch Mary Valastro and her children Grace, Maddalena, Mary, Lisa and master baker Bartolo Jr. "Buddy" Valastro grew the business.
The lobster tail uses the same pastry dough as the sfogiatelle made with flour, water, sea salt and shortening but instead is filled with French cream, a custard folded with whipped cream.
"The sfogiatelle dough is extremely difficult and time-consuming to produce and pull," says Nicole Valdes, who handle public relations and social media for Carlo’s Bakery. "Buddy himself has said working with it has brought many a man to tears out of frustration."
Just a handful of the bakery’s large baking team can work with the sfogiatelle.
Even after more than 100 years, the lobster tail remains the most popular pastry in the stable of treats. And now it comes in salted caramel, chocolate hazelnut and cookies and cream flavors in addition to the original.
Through Nov. 8, fans can vote on their favorite version here.
Here, a look at how the lobster gets made. Eater Vegas photographer Amelinda B Lee visited the bakery on a Tuesday from noon to 1 p.m.