Gary G.
Yelp
Most places take a little bit of a hit in quality when they expand, but Bakey is that rare exception. Not only have they not slipped, but they're actually getting better and better. I've visited a several times, including their opening weekend and more recently, and every time, the pastries have not only been fresh but warm to very warm as well. It's as if they're family, baking only for you. You'll get a warm greeting and cordial treatment that's certainly warmer than MY family, but that's another story for another day.
The important thing is that the babka--available in chocolate, almond, cinnamon (these first 3 are the best), raspberry, banana chocolate, a babka-croissant blend ("broissant"), and a strawberry version of the broissant--are all of very high quality. Unlike at most bakeries, it's not about gimmickry here. It's about the quality of the dough first and foremost. And then the buttery glaze that makes them extra moist and delicious. Chocolate is almost always melty. Almond filling is thick, moist, and luxurious. The cinnamon unravels beautifully.
The coffee is not elite, but very good.
The bagels are lighter and airier than what you may be used to, but sometimes different is good. I like them and consider them a different breed altogether, so I don't compare to other bagels in terms of quality. The bagel sandwiches with salmon or egg salad hit the spot.
The chocolate chip cookie is good too, but you can get better versions of that elsewhere. The babka is the reason to come here and is paramount.
There's much less space inside than at their Boston location, so during busy periods takeout or communal seating might be necessary.