Added to your love list
0 Love It

Best bakeries in New York

Croissants, macarons and other irresistible treats.

Sugar fiends never had it so good. With so many pedigreed dough-punchers setting up shop in our fair city, New Yorkers now have access to some of the best bakeries in the world. For NYC’s top croissants, cookies, chewy loaves of fresh bread and other irresistible treats, check out our list of the best spots for baked goods in Gotham.

RECOMMENDED: All our listings for the best brunch in NYC

Maison Ladurée

Francophiles flipped when word got out that this revered Parisian macaron house would open a spin-off in New York. This location receives weekly shipments from France, stored in pressure-sealed containers. On weekends, the entire space is filled with a snaking line of well-coiffed Upper East Siders, all patiently waiting their turn to pick from macaron varieties ($2.80) like pistachio, orange blossom and raisin-cinnamon. Befitting its tony clientele, the luxe shop puts a premium on design, offering its treats in exquisite packaging, including the classic mint- or lilac-colored cases, ebony boxes with white-wave trim and hot-pink patterned showpieces created by British designer Matthew Williamson.

Read more
Lenox Hill

Mille-Feuille

Pierre Hermé acolyte Olivier Dessyn, who fell in love with New York City during a vacation here, moved from Paris and opened this humble shop in Greenwich Village. Inspired by NYU’s Elmer Holmes Bobst Library across the street, Dessyn named his patisserie after the mille-feuille, a layered dessert ($3.90) that reminded the toque of a book on its side. The baked goods are all traditional French­—macarons ($2.25), cheese brioche ($2.90) and chocolate sables  ($2.50)—but the real standout is Dessyn’s croissant ($2.75). The iconic crescent-shaped delicacy ranks among the city’s best: The crisp, dark-brown shell shatters on the first bite, revealing stretchable layers of silky, buttery pastry.

Read more
Greenwich Village

Zucker Bakery

This lovely Jewish-inflected café 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 ($1.85), 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; $3.15). 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.

Read more
East Village

Bien Cuit

This sunny European-American bakery, opened by a pair of Philadelphia transplants, has established itself as a neighborhood favorite in Cobble Hill. Zachary Golper, formerly the head baker at fancy-pants French restaurant Le Bec-Fin, is the man behind the bread, and he named his debut shop after the French saying bien cuit, meaning a “well-done” darkened crust. The airy café offers a plentiful variety of baked goods, including breads (the large rounds known as miche are $10, raisin-walnut loaves with pink peppercorns are $13), morning pastries, minitarts and open-faced sandwiches. We fell for the chewy minipizzas (like one finished with grape-tomato halves, fleur de sel and the smoked sheep’s cheese fiore sardo, $6.50–$7.50) and the basil-infused lemon custard tarts topped with blueberries and scorched dots of meringue ($6).

Read more
Boerum Hill

Momofuku Milk Bar East Village

Critics' pick

Pastry whiz Christina Tosi conjures up homey sweets at this bakery spin-off down the block from Momofuku Ssäm Bar. East village hipsters, fawning foodies and in-the-know tourists line up for the cultish goodies, including crack pie (toasted oat crust with a gooey butter filling), cereal-milk soft serve and compost cookies made with pretzels, potato chips, coffee, oats, butterscotch and chocolate chips.

Read more
East Village

Almondine Bakery

Critics' pick

Pastry chef–owner Hervé Poussot offers expertly made French pastries at this Water Street shop. In addition to Gallic goodies like croissants, brioches and tarts, Almondine serves American-inspired sweets like cheesecake, strawberry shortcake and chocolate blackout cake with peanut butter.

Read more
DUMBO

Balthazar Bakery

Critics' pick

This box-size boulangerie—attached to the iconic and ever-trendy Balthazar bistro—does a roaring trade with locals and tourists alike. It's flaky croissants, heavenly pastries and sturdy loaves are deployed as a mark of quality at cafés and restaurants around the city.

Read more
Soho

Levain Bakery

Critics' pick

The at Levain Bakery are the stuff of legends: Massive mounds that stay underdone in the middle, making them manna for cookie-dough lovers. Don’t miss the lush, brownielike double-chocolate number.

Read more
Upper West Side

Grandaisy Bakery

Critics' pick

Monica Von Thun Calderón, a longtime partner at Sullivan Street Bakery, acquired sole ownership of the original space and renamed it after her grandmother. She still produces Sullivan’s signature baked goods, perfect for a picnic in Central Park. Pick up sandwiches, like the vegan panino Greco (skordalia, arugula, pickled onions and thyme-flavored chickpeas), and cool bottles of Fizzy Lizzy, packed into picnic-friendly gable boxes.

Read more
Soho

Comments

1 comments
Fenrox
Fenrox

WOW, whomever put those price guides on here should be reprimanded.