Ignacio Mattos’s bakery cafe Lodi opened almost a year ago. Since then, it’s helped define expectations for what’s to come at Rockefeller Center as new restaurants from hot restaurateurs open over the next few months. Sit down at an outside table or order to-go items like porchetta sandwiches, maritozzi, or flauto al cioccolato, an elegant version of a chocolate croissant. Choose from a handful of breads including focaccia, a rustic loaf with a thinner crust, another made from farro, as well as one that sports malted grains. They’re on display beside meats, cheeses, and antipasti on the all-day menu as well.

About a half-hour before Lysée in Flatiron opens, folks line up down the block for a coveted table at this museum-like French Korean pastry shop. 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. Lee makes preternaturally light kouign amanns with French butter, aromatic milk chocolate banana cookies, yuja-flavored pound cakes, black sesame shortbread cookies, and a variety of more artistic, eye-catching fare. 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.

The breads and pastries were always such 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 toasts piled high with avocados and tomatoes.

The East Village has no shortage of hot, new bakeries (see also: multiple other spots on this list) but Lady Wong may have generated the longest line of them all when it first opened on East 9th Street earlier this year. 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.

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.

This French-leaning bakery that started as a pandemic project is now a stylish standalone venture in Brooklyn Heights, of all places, that opened in May. 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. “Perfect for a special breakfast or a chic snack.”

Bạn Bè, a rare Vietnamese bakery that opened in July from Doris Ho-Kane, goes beyond its popular cookie tins to sell Vietnamese iced coffee, pandan coconut waffles, and Việt cassava cake with an agar jelly flower. Look for new hours listed on Instagram after September 10.

There are no seats at Samantha Safer’s Otway Bakery, a spinoff of the namesake restaurant in Clinton Hill. Yet the space is still inviting with its blonde wood, plenty of plants, and relaxed vibe. If you get here early enough, you’ll find an array of pastries from croissants, pain au chocolat, cinnamon buns, Swedish cardamom bun, and more — but be sure not to miss the flaky and light crullers. Wednesday through Sunday you’ll also find country loaves and some baguettes, too.