Best bakeries in NYC
Haute pastry whiz Tomoko Kato (Bouley Bakery, Le Bernardin) crosses the bridge for this dessert tasting menu restaurant spotlighting French-Japanese confections. Snag a seat at the eight-seat horseshoe-shaped bar for a three-course prix fixe including an amuse-bouche, a choice of sweet and petits fours. The pastries can be paired with wine, Toby's Estate coffee or In Pursuit of Tea brews.
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.
The two South Dakota–reared sisters who opened Four & Twenty Blackbirds learned pie-baking from their grandma, and her expert instruction is evident in varieties like lemon chess, rhubarb custard and salty honey enveloped in an exquisitely flaky crust. Linger at one of the comfy communal tables long enough, and your kids are bound to request a second slice—but if you want to take home a whole pie, you'll need to order it at least 48 hours in advance.
Next door to that Union Square Café sits this small café sister issuing out Joe Coffee and house-baked breads (caraway rye, a house miche) and pastries (crullers in cinnamon-sugar, maple or original glaze) courtesy of head baker Justin Rosengarten. Chef Carmen Quagliata expands those offerings to include breakfast gougères and lunch sandwiches. The intimate space operates mostly as a takeout spot but there is a handful of high-top tables if you want to tuck in on site.
The owners of Choice Greene and Choice Market in Brooklyn are behind this ten-seat Bed-Stuy café. Nibble on freshly fried doughnuts and sip Stumptown coffee at the bar (fashioned from a recycled door) while watching bakers roll out the goods in an open kitchen.
Regina Katopodis (Artopolis Bakery Patisserie) expands her Astoria empire with this Mediterranean parlor serving savory moussaka, fricasse minced-meat pies and, of course, standby Greek sweets like baklava and sour-cherry-swirled homemade yogurt.
The hookup was bound to happen eventually: Beloved baker Amy Scherber has set up shop downtown right near Murray’s Cheese. It’s a dynamic duo if there ever was one. Scherber will offer her famous loaves—including that addictive raisin semolina—along with a full spread of breakfast pastries; grilled sandwiches, salads and soups for the lunch crowd, plus giant cookies and old-fashioned layer cakes.
The sweets at this venerable Upper East Side bake shop are almost too pretty to eat—think rich chocolate cakes covered with elaborate icing flowers. Chocoholics will agree that the cocoa-on-cocoa cupcake is the city’s best.
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 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.
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 that reminded the toque of a book on its side. The baked goods are all traditional French—macarons, cheese brioche and chocolate sables—but the real standout is Dessyn’s croissant.