Baked goods are never in short supply in New York City—we are, after all, home to the best bagels and game-changing pastries like the Cronut. A recent bakery boom has brought even more delicious treats to our carb-loving city, with cafés from abroad touching down and local favorites expanding into new must-visit concepts.

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ole steen
Evan Sung

Ole & Steen

There are (of course) Danishes at this Danish import, but don’t be surprised if something else catches your attention. Trays packed with fresh baked goods line the front windows, making it hard to choose from the many buns and “socials” (pastries twisted with cinnamon or chocolate). Sandwiches and toasts feature seasonal ingredients piled atop the excellent house-baked carrot rye, ciabatta baguette or focaccia, which can also be purchased as full loaves.

873 Broadway and 518 Lexington Ave.;

cha an bonbon
Cha-An Bonbon


Cha-An Teahouse has been a favorite among dessert fiends for years, and now it’s expanded to a takeout shop just a few doors down. Like its sibling, the pint-sized store offers a mix of traditional Japanese sweets, with a focus on colorful mochi and dango (sweet, chewy dumplings served on a stick), plus items that blend East with West, such as a creamy matcha tiramisu and a hōjicha soft-serve sundae.

238A E. 9th St.;

queens bake house
Eric Soltan

Queens Bake House

Two Queens residents teamed up to bring this modern pastry shop to Astoria. Along with croissants, macarons and bonbons, there are stunning tarts and cakes that are as delicious as they are eye-catching. While everything is rooted in French technique, the flavor combinations come from all over the globe, with some more traditional (banana caramel) and others more creative (blueberry passionfruit).

33-04 Broadway, Queens;

bourke street
Bourke Street Bakery

Bourke Street Bakery

This all-day café comes to NoMad by way of Australia, and it’s kind of a big deal (in case the massive crowds it’s been drawing didn’t tip you off). The signature item is a savory lamb and harissa sausage roll—a ubiquitous pastry down under—and its sourdough breads are beloved, but there are plenty of options for sweet tooths too. You’ll find the famed ginger crème brûlée tart on the menu on both continents, but items such as a PB&J croissant and s’mores tart are exclusive to the NYC location.

15 E. 28th St.;

michaeli bakery
Lily Brown

Michaeli Bakery

With a Breads Bakery alum at the helm, you know the babka and rugelach are going to be good. But chef Adir Michaeli goes well beyond those popular Israeli pastries at his first solo venture. He’s also churning out croissants, vegan doughnuts, cookies and log cakes in flavors like coconut mango and Black Forest, plus savory burekas.

115A Division St.;

pillar cuban bakery
Pilar Cuban Bakery

Pilar Cuban Bakery

Escape to the tropics via this offshoot of Pilar Cuban Eatery. Owner Ricardo Barreras is using the bakery as a way to introduce New Yorkers to sweet and savory Cuban treats, ranging from puff pastry pastelitos to cakes infused with mango and guava. He’s also bringing a taste of Cuba’s coffee culture with drinks that feature the island’s signature strong, sugary brew.

397 Greene Ave., Brooklyn;

kitsby bakery
Andy Tan


Baking delivery kit Kitsby has gone brick-and-mortar in Williamsburg. That means no need to turn on your oven to sample its crackly topped cream puffs or whimsically named cookies (a maple-bacon Salty Bae, anyone?). Keep an eye out for new items unique to the shop, including a ginger cake that’s brûléed tableside and vegan hōjicha cheesecake.

186 Grand St., Brooklyn;

pasteles mercado little spain nyc
Courtesy of Mercado Little Spain


Cap your meal at José Andrés’s massive Hudson Yards food hall with a treat at this kiosk. The do-gooder chef has pulled together a menu of desserts from all over Spain, including classic crema catalana, Galician almond cake and xuixos, a croissant-like pastry that’s deep-fried and coated in sugar.

10 Hudson Yards;

broome street bakery nyc
Courtesy of Broome Street Bakery

Broome Street Bakery

Brothers Oliver and Sasha Zabar (yes, of the Zabar’s) are following in dad Eli’s baking footsteps with a new bakery conveniently located next to their Lower East Side bar, Devon. The menu is a parade of classic bakeshop hits—croissants, Danishes, doughnuts and cookies—along with fresh breads that are used in sandwiches.

254 Broome St.; no website yet

breads bakery
Breads Bagelry

Breads Bagelry

The babka slingers of Breads Bakery have turned their attention to another Israeli favorite: theJerusalem bagel. The fluffy oblong rings—big enough to share—are delicious alongside mezze dips or as the base for sandwich fillings like Tunisian tuna, smoked salmon or scrambled eggs. There’s even a fancied-up “pizza bagel” that puts our old dorm-room snack to shame.

55 Water St., Brooklyn;

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