Brand-new bakeries

Sugar fiends never had it so good. This year, a fresh batch of bakeshops---from haute French traditionalists to all-American joints---are cooking up irresistible treats.

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  • Photograph: Paul Wagtouicz

    Zucker Bakery

  • Photograph: Paul Wagtouicz

    Zucker Bakery

  • Photograph: Paul Wagtouicz

    Zucker Bakery

  • Photograph: Paul Wagtouicz

    Zucker Bakery

  • Photograph: Paul Wagtouicz

    Zucker Bakery

  • Photograph: Paul Wagtouicz

    Zucker Bakery

  • Photograph: Paul Wagtouicz

    Zucker Bakery

Photograph: Paul Wagtouicz

Zucker Bakery

Zucker Bakery
This lovely Jewish-inflected caf is run by Israel native Zohar Zohar. The mother of two, who once worked the line at Bouley and Daniel, found her love for home baking while taking a decade-long break from professional kitchens to raise her children. Her mostly Middle Eastern pastries, like clove-scented date-and-almond rugalach ($1), are the result of years spent tweaking recipes gathered from family and friends. We can't get enough of the chocolate "roses" (known as ugat shmarim in Hebrew; $2). Zohar replaced the kosher-friendly margarine in her mother-in-law's recipe with creamy butter, and tops the tender cocoa-and-sugar-rolled yeast buns with "texturized" milk, a foaming trick she learned from the Stumptown folks while getting her coffee training at the shop. 433 E 9th St between First Ave and Ave A (646-559-8425)


Mille-Feuille Bakery Caf | Maison Ladure
Zucker Bakery | Doughboy Bake Shop | Bien Cuit

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