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Baguettes at Saraghina Bakery, Bedford-Stuyvesant
Baguettes at Saraghina Bakery, Bedford-Stuyvesant
Saraghina Bakery

Where to Buy Fresh Bread for Takeout or Delivery in NYC Right Now

Many bakeries are staying open amid the COVID-19 crisis, making a fresh slice of sourdough an option for toasts at home

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Baguettes at Saraghina Bakery, Bedford-Stuyvesant
| Saraghina Bakery

One great thing about a city as vibrant as New York is that within each neighborhood, there’s a great bread bakery holding down a corner — lurking under a shy awning, hiding behind a dusty facade, smelling of toasted flour. Bakeries are often the beating heart of a community, and work to sustain us in the hardest of times.

This is a list of some, not all, of the bakeries that are currently selling bread in addition to other baked goods. A great many of New York City’s bakeries are temporarily closed, and have been omitted from this list. Of the rest, the most updated information regarding hours and menu selection is listed below, but is subject to change. Call or check each bakery’s website or social media accounts for the most current information. Some bakeries are offering delivery; all are open for takeout in accordance with current city guidelines.

This is an updated version of a map published April 7. 2020.

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Artopolis Bakery

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Regina Katopodis and her team put out at least 100 different items in Astoria, from Greek breads — like a hearty semolina loaf, cheese-filled rolls, braided tsourekia and almond-topped vasilopita — to a buffet of sweet cakes and cookies, including spiced melomakarona, buttery kourabiedes, rolled kataifi, and can’t-miss diples, ribbons of fried dough soaked in a sugar syrup. Baklava comes in every contortion imaginable. Katopodis and her co-owners also run Pi Bakerie in Soho, where a pared-down menu of Greek savories and sweets is on offer alongside an extensive coffee menu. Sister bakery in Soho Pi Bakerie is also open.

Daniela Galarza

Orwasher’s Bakery

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One of the Upper East Side’s longest continually running businesses, Orwasher’s was founded by a Hungarian family in 1916 and now also operates a location on the Upper West Side. Baker Keith Cohen’s starters and naturally leavened breads are spiked with different types of wine and lager. The shop is best known for its rugelach, pumpernickel bread, spelt loaves, jelly doughnuts, and black-and-white cookies, but the sticky-bun babka and cherry cheese strudel are also worth a taste. Right now, Orwasher’s is offering a $7 credit to all NYC Public School students with student ID to buy a loaf of bread, a cookie, or a snack. Order online.

Baskets of brown loaves of bread in various shapes are arranged against the wall of a bakery. Signs advertising their contents rest on the outside of the baskets. Daniela Galarza

The French Workshop

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A father and son team, Nikolaos and Jerry Pantelatos, is behind this Bayside bakery, which opened in 2016. Skip the baguettes in favor of a loaf of walnut bread, mauve and nutty, or pesto-olive bread, a meal onto itself. On the sweet side, French classics like tarte Bourdaloue — filled with poached pears and almond cream — eclairs, Opera cake, and chocolate bombes decorated with white chocolate pearls are standard.

The French Workshop

Amy's Bread

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A long-time New York City favorite, Amy’s Bread locations in Hell’s Kitchen, on Henry Street in Brooklyn, and on Clark Street in Brooklyn are still open for takeout bread, bagels, and a wide array of pastries.

Amy’s Bread

Bourke Street Bakery

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This Australian import in Nomad from bakers Paul Allam and David McGuinness is offering a selection of its breads and pastries for pre-order and delivery, including several sourdoughs and croissants. Frozen meat pies and sausage rolls, as well as beer and natural wine, are also available. Delivery is a flat $10, with a 25 mile radius. Expect a two-day lead time.

Breads at Bourke Street Robert Sietsema

Eataly NYC Flatiron

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It’s easy to get lost at Eataly, so the next time, focus on the baked goods, which have always been consistently stellar. A dozen varieties of focaccia — not including pizza — three sizes of ciabatta, crusty loaves of olive bread, and hearty rounds of whole wheat are among the bakery’s standout options. On the sweet side, everything from a humble loaf of apple butter cake, sold by the slice, to tiramisu, under a thick shower of cocoa powder, is excellent. Pasticcini (mini pastries) are a great way to try more than one type of cake, tart, or cookie. The restaurants inside Eataly are closed, but the bakeries are open in Flatiron and at the FiDi locations.

Fabrique Bakery

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This Swedish bakery chain opened its first New York location last year, and everyone went wild for its twisty, knotted cardamom buns. Those are still on offer now for takeout, alongside rustic loaves of whole grain bread and sandwich loaves, during regular business hours.

Fabrique’s cinnamon buns Ed Smith/Rocket and Squash

Ole & Steen

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Ole & Steen normally operates three locations in Manhattan, but only the one on Broadway near Union Square is still open, and offering delivery through Caviar. Available for delivery or pick-up—contactless order ahead via Ritual—are a large selection of rye breads, sourdough, the shop’s signature skagen loaf, spelt loaves, and seed rye rolls. On the sweet side, find cinnamon rolls and frosnappers: pastry twists filled with marzipan, poppy, and sesame seeds.

Danish sweet rolls are spectacular. Robert Sietsema/Eater

Breads Bakery

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The babka alone is worth a trip to the Breads flagship in Union Square, but the shop puts out a vast collection of yeasted loaves, cakes, and pastries each day, combining Middle Eastern flavors and European technique. Croissant dough gets twisted into pretzels and showered in poppy and sesame seeds; creme brulee danishes are covered with toasted almonds; challah gets studded with everything from pockets of gouda to cranberries; and hearty whole grain loaves can be sliced to order. Breads also operates a location near Lincoln Center and a kiosk in Bryant Park.

Breads Bakery

Le Fournil

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The sign over the door still says Moishe’s, and Moishe Pearl still owns the East Village building, but there’s a new baker at 115 Second Avenue — and for the first time in probably 100 years, he’s French. Jean-Francois Hebert is from Normandy, so in addition to the baguettes, croissants and brioche, there are specialties from the North of France like tartes au sucre — soft rounds coated in sugar and dotted with a few trinkets, such as almonds or bits of chocolate. Fruit tarts, including lemon meringue and tarte Normande — slices of tart apple baked into a custard — fill a small refrigerated case. Delivery via UberEats.

Daniela Galarza

Dominique Ansel Bakery

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Among its sweeter offerings, Soho’s Dominique Ansel Bakery is now making sourdough bread and brioche, mainly on the weekends, for pick up or delivery via Caviar and Doordash, Savory sandwiches, cookies, and Ansel’s unique pastries also available.

Russ & Daughters

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Most know Russ & Daughters for its wide selection of smoked salmon and quality caviar tins, but the shop also bakes its own bread and bagels. The original Russ & Daughters on Houston is still open from 9 a.m. until 4 p.m. Monday through Friday, and offering bagels, babka, and rye in addition to its usual offerings. Russ & Daughters at the Jewish Museum on the Upper East Side is also open during the week, but only for local delivery only on Caviar. Russ & Daughter’s Brooklyn plans to offer local delivery soon. Russ & Daughters offers nationwide shipping for bread and bagels (and other popular items) via Goldbelly.

Russ & Daughters

Grandaisy Bakery

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Founded by Monica Von Thun Calderon, one of the original partners of Sullivan Street Bakery, Grandaisy exhibits the same Italian bent, with a bread roster that includes sheet pizzas of potato, zucchini, or tomato; and loaves of bread that run to ciabatta, brioche, nut bread, and Pugliese, among others. The Tribeca bakery is open from 7 a.m. to 3 p.m. for pickups. Sweets, sodas, and coffee also available. The bread pudding is legendary.

A rectangle of cauliflower pizza. Robert Sietsema/Eater NY

La Boulangerie

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Baker Francois Danielo and co-owner Nadia DeJesus opened La Boulangerie in Forest Hills’s downtown nearly 10 years ago. Since then, they’ve built a loyal following for their naturally leavened loaves, including hearty miche — a massive whole wheat round sold by the quarter loaf — crisp baguettes, sourdough rounds, pert brioche, and bricks of Pullman-style white bread. Go early to watch the bread come out of the oven. Croissants and scones are made every morning, but the sugar-coated beignets, plump apple turnovers, and apricot custard danishes are worth a train ride into town for a taste.

La Boulangerie

Café D’Avignon @ Essex Market

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Friends from grade school, Bane Stamenkovic, Uliks Fehmiu, and Tole Zurovac grew up in the former Yugoslavia and moved to the U.S. just as their country’s government collapsed. In typical resourceful-immigrant fashion, they learned how to bake and started a business: Pain D’Avignon. Today, the main bakery operates out of Brooklyn, and its wholesale operation services hundreds of cafes and restaurants in the tri-state area. Soft ciabattas, crusty baguettes, dense whole-wheat rounds, loaves of rye, and sweet brioche buns are all on offer. Pastry offerings include walnut croissants, not-too-sweet chocolate pistachio snails, sticky cinnamon buns, and a deep chocolate olive oil cake. Pick up a loaf or something sweet at the bakery’s new stall at Essex Street. Their Moxy Hotel, DeKalb Market, and Plaza Food Hall locations are temporarily closed.

Café D’Avignon Photo via Café D’Avignon [Official]

Partybus Bakeshop

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Jacqueline Eng, who once was head baker at the Altamarea Group, opened this LES shop in 2018 and has since gained a local following for fresh goods. Offerings include an everything bagel baguette, fig and pecan baguette, sourdough, and cookies. Note: It only offers delivery on Wednesday from 12 p.m. to 6 p.m. and pickup on Saturdays from 9 a.m. to 4 p.m. Preorder online.

La Bicyclette Bakery

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Another French bakery has come to Williamsburg, this time from baker and chef Florent (Flo) Andreytchenko and co-owner Joana Silva. Chocolate croissants here are deeply browned, and shatter as you bite into them. Organic, naturally leavened oval-shaped loaves are primarily whole wheat; the seeded country bread gets a dip in a blend of sunflower and millet seeds for extra crunch. Do try the kouglof, which, here, is not sweet but savory: a soft, individual loaf filled with a mixture of vegetables and cheese or meat and cheese or eggs and cheese or just cheese.

La Bicyclette Bakery
Savory kouglof
Daniela Galarza

She Wolf Bakery @ Marlow & Daughters

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The stunning sourdough loaves of She Wolf Bakery can be found at greenmarkets across the city on different days, but since it’s part of the Andrew Tarlow empire, butcher shop Marlow & Daughters and wine retailer Stranger Wines in Williamsburg also stock the bread. It’s also available for pickup at Roman’s in Fort Greene on Tuesdays and Achilles Heel in Greenpoint on Thursdays, from 12 p.m. to 2 p.m. Preorder for those locations on the bakery’s website

Almondine Bakery

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Well before Dumbo was cool, in 2004, Herve Poussot (who once made the desserts and bread at Le Bernardin) opened a bakery. Still one of the neighborhood’s favorite stops, Almondine is known for croissants that taste like the ones on every corner in Paris, and Poussot’s chocolate eclairs have a nice balance between crisp pastry and soft cream filling. The hazelnut-raisin bread is a crowd favorite, and baguettes sell out early.

Almondine

L'imprimerie

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Housed inside a former print shop, banker-turned-baker Gus Reckel’s Bushwick bakery turns five this year, and shows no signs of slowing down. Reckel’s breads are hearty and funky, crisp on the outside and dense inside. The miche and baguettes are bestsellers, but don’t miss the olive bread, thick with whole, seeded black olives. A bit of the sourdough starter goes into the croissant dough, which then gets folded and turned and rolled into a dozen different flavors: chocolate, beet chocolate, almond meringue, sausage, raisin, pistachio, ham and cheese, jalapeno-cheddar, mushroom-feta, and a handful of danishes, some savory, others sweet, including an origami-like apricot scented with rose. Reckel is committed to staying open — currently from 7 a.m. until 3 p.m. daily — and is giving away bits of his sourdough starter and selling stone-ground flour in addition to his own bread.

Daniela Galarza

Bien Cuit

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Zachary Golper and his wife and partner Kate Wheatcroft brought a new level of obsessiveness to baked goods when they opened their first small shop in Boerum Hill in 2011. Baker Sarah Wilkens currently runs the ovens. Bien Cuit’s signature miche (large round whole-grain loaf made entirely with wild yeast) are some of the city’s best, and its baguette (with sharply curved slits) some of the city’s most beautiful. Wilkens and Golper spin up new flavor combinations seemingly daily: a sprinkle of rosemary atop an apple tart; buttermilk and bacon in an Irish soda bread; double chocolate brioche; rum raisins-browned butter pound cake. See the website for updates on which locations are open. Order delivery, or see Bien Cuit’s website to order ahead for in-store pickup.

Bien Cuit/Facebook

Saraghina Bakery

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Since 2014, Saraghina baker and owner Edoardo Mantelli has been slinging deeply burnished naturally-leavened mostly Italian-style loaves to an ever-increasing number of fans. Among the offerings: micca, a whole-wheat rectangle with slits that look like a leafy vine; crisp-and-pillowy ciabatta; big sourdough rounds; seeded sandwich loaves; olive-studded ovals; puckered trays of focaccia; and stacks of long baguettes. On the sweet side, there are croissants, scones, muffins, rolls, cookies, pies, and tarts — many of which change seasonally. The bakery is open from 10 a.m. until 7 p.m. daily, and only two customers are allowed inside at a time.

Whole loaves of dark brown sourdough bread rest on top of one another in a window display Saraghina Bakery

Simple Loaf Bakehouse

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Baker Shari Call and her business partner Julissa Escobedo opened Simple Loaf last year after nearly a decade of experience in baking and pastry. The Park Slope bakery has become popular for their morning buns, spirals of cinnamon sugar, but the crusty breads, thick biscuits, and chewy cookies are all also worth a taste. The selection varies, and bread sells out early. Check the Instagram page before going.

Simple Loaf

Moonrise Bakehouse

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Sunset Park artisanal bakery Moonrise provides sturdy rye and sourdough loaves as well as Finnish braided almond bread and cookies for pick up Wednesday through Sunday at its Sunset Park store. Hours vary, and one may order online in advance. Delivery provided in Sunset Park and Greenwood Heights on Sunday for a $1 charge.

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Artopolis Bakery

Regina Katopodis and her team put out at least 100 different items in Astoria, from Greek breads — like a hearty semolina loaf, cheese-filled rolls, braided tsourekia and almond-topped vasilopita — to a buffet of sweet cakes and cookies, including spiced melomakarona, buttery kourabiedes, rolled kataifi, and can’t-miss diples, ribbons of fried dough soaked in a sugar syrup. Baklava comes in every contortion imaginable. Katopodis and her co-owners also run Pi Bakerie in Soho, where a pared-down menu of Greek savories and sweets is on offer alongside an extensive coffee menu. Sister bakery in Soho Pi Bakerie is also open.

Daniela Galarza

Orwasher’s Bakery

One of the Upper East Side’s longest continually running businesses, Orwasher’s was founded by a Hungarian family in 1916 and now also operates a location on the Upper West Side. Baker Keith Cohen’s starters and naturally leavened breads are spiked with different types of wine and lager. The shop is best known for its rugelach, pumpernickel bread, spelt loaves, jelly doughnuts, and black-and-white cookies, but the sticky-bun babka and cherry cheese strudel are also worth a taste. Right now, Orwasher’s is offering a $7 credit to all NYC Public School students with student ID to buy a loaf of bread, a cookie, or a snack. Order online.

Baskets of brown loaves of bread in various shapes are arranged against the wall of a bakery. Signs advertising their contents rest on the outside of the baskets. Daniela Galarza

The French Workshop

A father and son team, Nikolaos and Jerry Pantelatos, is behind this Bayside bakery, which opened in 2016. Skip the baguettes in favor of a loaf of walnut bread, mauve and nutty, or pesto-olive bread, a meal onto itself. On the sweet side, French classics like tarte Bourdaloue — filled with poached pears and almond cream — eclairs, Opera cake, and chocolate bombes decorated with white chocolate pearls are standard.

The French Workshop

Amy's Bread

A long-time New York City favorite, Amy’s Bread locations in Hell’s Kitchen, on Henry Street in Brooklyn, and on Clark Street in Brooklyn are still open for takeout bread, bagels, and a wide array of pastries.

Amy’s Bread

Bourke Street Bakery

This Australian import in Nomad from bakers Paul Allam and David McGuinness is offering a selection of its breads and pastries for pre-order and delivery, including several sourdoughs and croissants. Frozen meat pies and sausage rolls, as well as beer and natural wine, are also available. Delivery is a flat $10, with a 25 mile radius. Expect a two-day lead time.

Breads at Bourke Street Robert Sietsema

Eataly NYC Flatiron

It’s easy to get lost at Eataly, so the next time, focus on the baked goods, which have always been consistently stellar. A dozen varieties of focaccia — not including pizza — three sizes of ciabatta, crusty loaves of olive bread, and hearty rounds of whole wheat are among the bakery’s standout options. On the sweet side, everything from a humble loaf of apple butter cake, sold by the slice, to tiramisu, under a thick shower of cocoa powder, is excellent. Pasticcini (mini pastries) are a great way to try more than one type of cake, tart, or cookie. The restaurants inside Eataly are closed, but the bakeries are open in Flatiron and at the FiDi locations.

Fabrique Bakery

This Swedish bakery chain opened its first New York location last year, and everyone went wild for its twisty, knotted cardamom buns. Those are still on offer now for takeout, alongside rustic loaves of whole grain bread and sandwich loaves, during regular business hours.

Fabrique’s cinnamon buns Ed Smith/Rocket and Squash

Ole & Steen

Ole & Steen normally operates three locations in Manhattan, but only the one on Broadway near Union Square is still open, and offering delivery through Caviar. Available for delivery or pick-up—contactless order ahead via Ritual—are a large selection of rye breads, sourdough, the shop’s signature skagen loaf, spelt loaves, and seed rye rolls. On the sweet side, find cinnamon rolls and frosnappers: pastry twists filled with marzipan, poppy, and sesame seeds.

Danish sweet rolls are spectacular. Robert Sietsema/Eater

Breads Bakery

The babka alone is worth a trip to the Breads flagship in Union Square, but the shop puts out a vast collection of yeasted loaves, cakes, and pastries each day, combining Middle Eastern flavors and European technique. Croissant dough gets twisted into pretzels and showered in poppy and sesame seeds; creme brulee danishes are covered with toasted almonds; challah gets studded with everything from pockets of gouda to cranberries; and hearty whole grain loaves can be sliced to order. Breads also operates a location near Lincoln Center and a kiosk in Bryant Park.

Breads Bakery

Le Fournil

The sign over the door still says Moishe’s, and Moishe Pearl still owns the East Village building, but there’s a new baker at 115 Second Avenue — and for the first time in probably 100 years, he’s French. Jean-Francois Hebert is from Normandy, so in addition to the baguettes, croissants and brioche, there are specialties from the North of France like tartes au sucre — soft rounds coated in sugar and dotted with a few trinkets, such as almonds or bits of chocolate. Fruit tarts, including lemon meringue and tarte Normande — slices of tart apple baked into a custard — fill a small refrigerated case. Delivery via UberEats.

Daniela Galarza

Dominique Ansel Bakery

Among its sweeter offerings, Soho’s Dominique Ansel Bakery is now making sourdough bread and brioche, mainly on the weekends, for pick up or delivery via Caviar and Doordash, Savory sandwiches, cookies, and Ansel’s unique pastries also available.

Russ & Daughters

Most know Russ & Daughters for its wide selection of smoked salmon and quality caviar tins, but the shop also bakes its own bread and bagels. The original Russ & Daughters on Houston is still open from 9 a.m. until 4 p.m. Monday through Friday, and offering bagels, babka, and rye in addition to its usual offerings. Russ & Daughters at the Jewish Museum on the Upper East Side is also open during the week, but only for local delivery only on Caviar. Russ & Daughter’s Brooklyn plans to offer local delivery soon. Russ & Daughters offers nationwide shipping for bread and bagels (and other popular items) via Goldbelly.

Russ & Daughters

Grandaisy Bakery

Founded by Monica Von Thun Calderon, one of the original partners of Sullivan Street Bakery, Grandaisy exhibits the same Italian bent, with a bread roster that includes sheet pizzas of potato, zucchini, or tomato; and loaves of bread that run to ciabatta, brioche, nut bread, and Pugliese, among others. The Tribeca bakery is open from 7 a.m. to 3 p.m. for pickups. Sweets, sodas, and coffee also available. The bread pudding is legendary.

A rectangle of cauliflower pizza. Robert Sietsema/Eater NY

La Boulangerie

Baker Francois Danielo and co-owner Nadia DeJesus opened La Boulangerie in Forest Hills’s downtown nearly 10 years ago. Since then, they’ve built a loyal following for their naturally leavened loaves, including hearty miche — a massive whole wheat round sold by the quarter loaf — crisp baguettes, sourdough rounds, pert brioche, and bricks of Pullman-style white bread. Go early to watch the bread come out of the oven. Croissants and scones are made every morning, but the sugar-coated beignets, plump apple turnovers, and apricot custard danishes are worth a train ride into town for a taste.

La Boulangerie

Café D’Avignon @ Essex Market

Friends from grade school, Bane Stamenkovic, Uliks Fehmiu, and Tole Zurovac grew up in the former Yugoslavia and moved to the U.S. just as their country’s government collapsed. In typical resourceful-immigrant fashion, they learned how to bake and started a business: Pain D’Avignon. Today, the main bakery operates out of Brooklyn, and its wholesale operation services hundreds of cafes and restaurants in the tri-state area. Soft ciabattas, crusty baguettes, dense whole-wheat rounds, loaves of rye, and sweet brioche buns are all on offer. Pastry offerings include walnut croissants, not-too-sweet chocolate pistachio snails, sticky cinnamon buns, and a deep chocolate olive oil cake. Pick up a loaf or something sweet at the bakery’s new stall at Essex Street. Their Moxy Hotel, DeKalb Market, and Plaza Food Hall locations are temporarily closed.

Café D’Avignon Photo via Café D’Avignon [Official]

Related Maps

Partybus Bakeshop

Jacqueline Eng, who once was head baker at the Altamarea Group, opened this LES shop in 2018 and has since gained a local following for fresh goods. Offerings include an everything bagel baguette, fig and pecan baguette, sourdough, and cookies. Note: It only offers delivery on Wednesday from 12 p.m. to 6 p.m. and pickup on Saturdays from 9 a.m. to 4 p.m. Preorder online.

La Bicyclette Bakery

Another French bakery has come to Williamsburg, this time from baker and chef Florent (Flo) Andreytchenko and co-owner Joana Silva. Chocolate croissants here are deeply browned, and shatter as you bite into them. Organic, naturally leavened oval-shaped loaves are primarily whole wheat; the seeded country bread gets a dip in a blend of sunflower and millet seeds for extra crunch. Do try the kouglof, which, here, is not sweet but savory: a soft, individual loaf filled with a mixture of vegetables and cheese or meat and cheese or eggs and cheese or just cheese.