"As soon as customers walk in the door, I wanted them to see the product," Borgognone said.
The bakery's retail area features a brass ceiling, mahogany wood trim and 38 ft. of custom showcases. Much of the production prep work is done at Buttercooky's original Floral Park store, which delivers to the new site up to three times a day, Borgognone said.
In the Manhasset design, Borgognone planned more freezer and refrigeration space. Other major new production equipment in the bakery includes two convection ovens and two horizontal mixers. The bakery produces a full line of bread, Danish, muffins, cookies and croissants.
Buttercooky did not advertise its opening. Word spread primarily through its Floral Park customers.
"People really anticipated this opening," Borgognone said. "It has been the talk of Floral Park."
Buttercooky Bakery was featured in the October, 2005 issue of Modern Baking magazine.
