Best Bakeries in New York (2025)

Review: Lysée Is Redefining NYC’s Dessert Landscape | Eater NY

At this French-Korean pastry shop in New York, I encountered an experimental, museum-like bakery run by Eunji Lee and her husband Matthieu Lobry that treats pastries as art. Lee’s trompe l’oeil corn is especially striking: the kernels are intentionally puffy and doll-like rather than eerily realistic, and when you cut into it you find corn mousse, crunchy sable, and grilled corn cream — a dessert that tastes like a walk through a sunny field where the soil and plants are made of dairy and sugar; it’s priced at $18. The shop also offers a lighter, airy kouign amann that almost feels like an under-baked croissant dipped in syrup and gently fried, which I like paired with their “signature milk” (cow’s milk steeped with vanilla bean and toasted brown rice, served in an old-fashioned glass bottle) that tastes like savory, salty Grape Nuts cereal milk. One of their signature entremets, the so-called Lysée, wears an off-white, tiled top evoking Korean roof tiles; its exterior is brown rice mousse with toasty flavor and the interior hides crisp layers of sweet pecan sable. For something less technical and more affordable, the cornbread brioche ($6.70) is stuffed with cremeux and topped with dehydrated corn crumble, offering powerful, rustic sweet-and-vegetal corn flavors with a popcorn-like topping. The venue leans into a gallery vibe — pastries are presented on long white tables in a second-floor “boutique,” and patrons often line up before opening — and overall it feels like high-concept, finely executed confectionery where trompe l’oeil and earthy, corn-forward treats coexist. - Ryan Sutton

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.

Partybus Bakeshop - Review - Lower East Side - New York - The Infatuation

Partybus is known for their breads, but the monster cookies here deserve acclaim too. They’re perfectly round and have some heft to them, but not so much that you feel like you’re holding a hockey puck when you pick one up. They come in a few different flavors, but we’re partial to the classic chocolate chip, which gets a textural punch from oatmeal, and the deeply satisfying, brownie-like double chocolate. The texture is chewy without being too soft, and there’s a distinctly buttery flavor to the dough. - Carina Finn

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.