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Three new bakeries to satisfy your sweet tooth
Clockwise, from top: Dominique Ansel mini meringues, Bien Cuit white-cherry-and-rose tart, pumpkin pie cupcake courtesy of Your Cup of Cake.

From Ladurée macarons to homemade rugelach, New Yorkers have their fair share of new dessert options. But that doesn't mean we'll complain when another bakery (or three) opens up. Below, three new places to treat yourself:

Doughboy Bake Shop This all-American bakery in the West Village offers twists on childhood favorites with cookies-'n-cream cupcakes ($4), peanut-butter-and-jelly pie ($5) and oatmeal-white-chocolate-chip cookies ($3). We can't get enough of the seasonal pumpkin-pie cupcakes ($4), which will find a place on our Thanksgiving table. 535 Hudson St. (between Charles and Perry sts.); 212-206-8135

Dominique Ansel Bakery Former Daniel pastry chef Dominique Ansel takes baking to another level with his eponymous new Soho café, serving up egg-and-Gruyère breakfast buns, ginger and smoked-cinnamon ice creams and colorful mini meringues. We especially adore the gâteau battu ($4), a flaky brioche cooked in molds Ansel's parents ship from his hometown in France. 189 Spring St. (between Sullivan and Thompson sts.); 212-219-2773 or dominiqueansel.com

Bien Cuit Philadelphia transplant Zachary Golper brings his dough-kneading talents to Brooklyn in the form of a cozy boulangerie. Golper, who hails from haute French restaurant Le Bec-Fin, bakes traditional European loaves (baguettes, focaccia) plus American staples like crusty sourdough and marble rye. Typical treats like croissants ($2 to $5) and tarts ($7) are on the menu, as well as house-made jams and fantastic quail-egg breakfast sandwiches ($10). 120 Smith St. (between Dean and Pacific sts.); 718-852-0200 or biencuit.com

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