New York City is undergoing something of a bakery renaissance. Without looking far, New Yorkers can find decadent pastries, delightful cookies, over-the-top doughnuts, loaves of bread made from heirloom grains, and baked goods representing traditions from around the world. In addition to places like Bread Alone (1983) and Sullivan Street (1994), we’ve also seen a more recent push of bakeries that includes Bien Cuit (2011), Dominique Ansel (2013), Mah-Ze-Dahr (2014), and others. Today, bakeries are differentiating from one another in terms of where they’re located; what cultures they represent; whether they’re sweet, savory, or both; how they source grains; their restraint or decadence, and even design. Here are the hottest ones that opened in the last year or so. And before you go, check the hours since some of these spots are only open three days a week or on weekends.Read More
The Hottest Bakeries in New York City
From breads to crullers to tiny croissant cereal
Gong Gan is something of an outlier in downtown Flushing: The Korean dessert shop is representative of a new wave of businesses in the neighborhood, boasting a youthful clientele along with unusual standout pastries: Slices of black tea cheesecake are topped with edible fungi, while supersized kouign amann is piped with colorful fillings like pistachio and matcha. At 5 p.m. the dessert shop turns into a natural wine bar, and most of the treats are sold out.
The Bakery at Greywind
Being at Hudson Yards can already be nightmarish, not to mention when your tummy is rumbling in the morning and you’re not sure what’s good. Dan Kluger brought some relief to the area this spring with his restaurant Greywind and then followed up with a bakery serving sourdough croissants, cinnamon buns with pear, and a blueberry-oat crumble. Loaves of milk bread and sesame ciabatta are sold from 8 to 11 a.m.
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Serving pain au chocolat, savory danishes, croissants, babka, and breads of all sorts, ALF Bakery opened this spring in the basement of the Chelsea Market. It occupies a pair of stalls, with a glassed-in bakery on one side, showing bakers at work, with a sales counter on the other, behind which pastries are displayed in a glass case while loaves of bread file along the wall. Amadou Ly runs the bakery; he worked at Tribeca’s legendary Arcade Bakery for five years, and before that was a pastry chef and chocolatier at several prominent restaurants in the city.
This French Korean pastry shop is often referred to as gallery-like and for good reason. Eunji Lee, formerly head pastry chef at the two-Michelin-starred Jungsik, has a certified hit on her hands, and the good news is that the wait for takeout sweets is often quite short. Just as Lee sold a trompe l’oeil banana — it wasn’t really a banana — at Jungsik, she disguises grilled corn cream and corn mousse at Lysée as an actual corn on the cob of sorts. It takes three days to make and costs nearly $20. She also makes preternaturally light kouign amanns with French butter, aromatic milk chocolate banana cookies, yuja-flavored pound cakes, corn brioche, and a variety of more artistic, eye-catching fare.
Radio Bakery comes from the owners of Rolo’s in Ridgewood, Queens, a restaurant that serves focaccia and deli sandwiches during the day. Both of those elements are on display at this new shop in Greenpoint, which draws a crowd around opening time on weekends for its pretzel bear claws with mustard and chocolate croissants, and again at 11 a.m., when a separate lunch menu with sandwiches and pastries is served. Look out for the everything bagel foccacia with cream cheese and a roasted squash sandwich with green tahini.
Bread and pastries were a welcome addition to any regular Smør order that it seemed like only a matter of time for the team behind the laid-back Scandinavian restaurant to expand those sections of the menu into its own full-blown business. Head to Smør’s next-door bakery to load up on hearty loaves of rugbrod, fragrant cardamom buns, fluffy egg sandwiches, and piled-high toasts.
Lucie Franc de Ferriere started her Instagram bakery during the pandemic, making floral-flourished sweets — odes to French countryside upbringing. In January, she opened her first brick-and-mortar that has garnered lines down the block for her moist mini chocolate cakes wrapped up in boxes that make them feel like presents.
Lady Wong Pastry & Kuih
The Southeast Asian pastry and dessert shop, run by co-owners and married couple Mogan Anthony and Seleste Tan, stocks vibrant kuih — don’t miss the seri muka, with thick pandan custard set on top of a bed of blue and white sticky rice — alongside tarts, cake slices, and a durian roll cake that has its own following.
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A bakery with “Middle Eastern roots and Danish technique,” Librae brings chai shortbread, strawberry sumac Linzer cookies, za’atar labneh morning buns, focaccia, croissants, and more to Cooper Square. The place comes from Dona Murad, a Bahraini coffee roaster, and partner Andre Gerschel, who worked in restaurant management in the U.K. and the Persian Gulf. With their combination of heritages — Bahraini, Persian, Indian, and Moroccan — they call this a third-culture bakery.
Look for baked goods from Camari Mick, pastry chef at the Michelin-starred Musket Room, at Raf’s, the follow-up restaurant in Noho from the same team. The pastry lineup includes savory danishes, ricotta strawberry croissants, caneles, cookies, and more — served from 9 a.m. to 2 p.m on Saturdays and Sundays. The excellent bread basket is a must-order during dinner, as is dessert.
This French-leaning bakery that started as a pandemic project is now a stylish standalone venture in Brooklyn Heights, of all places, that opened 2022. Here, software designer turned baker Gautier Coiffard and his partner Ashley have opened a spot that provides items like plain croissants, pain au chocolat, almond croissants stuffed with various things, ham-and-cheese croissants, and those dressed with everything bagel seasoning. You’ll also find breads and cookies. But the novelty here is a croissant cereal for $50, for which “each tiny croissant is hand rolled, baked, dipped in our original simple syrup infused with cinnamon and then dehydrated,” reads the website.
Clio Goodman is back a decade later after opening (then closing) her East Village bakery Puddin’. She’s turning her attention to cakes — an extension of the pop-ups she’s held over the past year — with a bakery headquarters now in Gowanus. Cake slices include cherry tahini, carrot ginger, and coconut rose.