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 younger, clientele along with unusual standout pastries: Slices of black tea cheesecake are topped with edible fungi, while supersized kouign amann are piped with colorful fillings like pistachio and matcha. Hours before 5 p.m., when the dessert shop turns into a natural wine bar, most of the treats are sold out.

Serving pain au chocolat, savory danishes, croissants, babka, and breads of all sorts, ALF Bakery opened in Chelsea Local, Chelsea Market’s moniker for the basement. 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.

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. Open Thursday to Sunday.

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.

Look for baked goods from Camari Mick, pastry chef at the Michelin-starred Musket Room, from 9 a.m. to 2 p.m., Saturday and Sunday, at Raf’s, a new restaurant in Noho from the same team. The pastry lineup includes savory danishes, ricotta strawberry croissants, caneles, cookies, and more. 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 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.

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.