Best Bakeries in New York (2025)

Eunji Lee’s two-level Flatiron boutique treats pastry like gallery work: French technique meets Korean flavors, from the toasted-brown-rice “corn” mousse to meticulous viennoiserie. Featured in The New York Times and praised by Eater New York, it continues to draw devoted lines.

From the Rolo’s team, Radio’s laminated pastries, focaccia sandwiches, and seasonal riffs fuel morning queues in Greenpoint—and now Prospect Heights. Spotlighted by Time Out New York and The Infatuation, it’s a current benchmark for creative, flaky baking that still feels neighborhood-first.

A third-culture bakery weaving Middle Eastern flavors into Danish-style lamination—think pistachio-rose croissants, loomi babka, and za’atar-labneh buns. Regularly recommended by Eater New York and Condé Nast Traveler, Librae is equal parts precision and personality in Cooper Square.

Born from a home-baking project, this Brooklyn Heights storefront became famous for delicate croissants, kouign-amann, and its playful croissant cereal. Covered by Eater New York and praised by local food writers, it keeps a loyal following while adding an evening apéritif vibe.

A Lower East Side laboratory of lamination where over-the-top cruffins, croissants, and filled doughnuts rotate often. Frequently featured by Eater New York and Time Out New York, it’s the rare viral bakery where the technique matches the spectacle.

Chef Fany Gerson’s Bed-Stuy shop makes plush, yeast-raised doughnuts inspired by global flavors—Churros & Chocolate, Mango Lassi, and more. Celebrated by Eater New York and spotlighted on local news, it’s a small business rooted in craft and community.

A Williamsburg institution since 1976, known for exemplary cannoli, sfogliatelle, and gelato. Lauded by New York Magazine’s Grub Street as a top cannoli destination, this family-run pasticceria remains a living slice of Italian-American Brooklyn.

Bensonhurst’s benchmark for Sicilian sweets—cassata, pistachio cookies, gelato, and cannoli made with ricotta imported from Sicily. Recognized by New York Magazine’s Grub Street and Eater New York, it’s worth the subway ride for a taste of Palermo in Brooklyn.

Jacqueline Eng’s LES bakery champions regional grains in naturally leavened breads, cookies, and pies. Praised by The Infatuation and supported by a loyal neighborhood crowd, it’s a feel-good stop for outstanding sourdough and standout “monster” cookies.

After years anchoring Greenmarkets, She Wolf opened a first-ever retail café at the Brooklyn Navy Yard, extending its local-grain mission to pastries and seasonal plates. Covered by Brooklyn Paper and Eater New York, it’s a crucial voice in NYC’s bread renaissance.

A Malaysian pastry atelier in the East Village, known for colorful kuih and refined cakes that blend Southeast Asian flavors with French technique. Highlighted by Condé Nast Traveler and loved by locals, it adds vital diversity to NYC’s pastry spectrum.

A Greenpoint mainstay for more than six decades, beloved for classic honey-dipped and sour cream cake doughnuts, counter service, and neighborhood prices. Consistently recommended by Eater New York and other critics, it’s a living legend that still delivers.