"There’s a lot to love inside this flourishing Park Ex bakery that’s been open since 1971. Large traditional loaves and the Greek cheeses, honeys, and jams to spread on them are all part of the charm. The real stars, though, are the freshly made spanakopita in two forms—one with filo, sold in squares, and one hand pie-style with a doughy crust. Sweets lovers should check out the various types of baklava, the melomakarona honey and walnut cookies, and their fruit-topped, white icing French-style cakes. If you want to grab a seat and eat-in, there are a few tables by the front window." - Ivy Lerner-Frank
Two Food Photographers
