Hani’s bakery + café
Bakery · East Village
67 Cooper Sq, New York, NY 10003
Highlights
Hani’s in the East Village whips up elevated American classics—think gooey cinnamon buns, rich honey cake, and inventive seasonal pastries—in a cozy, chic spot.
Hani’s in the East Village whips up elevated American classics—think gooey cinnamon buns, rich honey cake, and inventive seasonal pastries—in a cozy, chic spot.
"A New York bakery led by Bon Appétit’s senior test kitchen editor Shilpa Uskokovic, known for its Cosmic Brownie and other sentimental Americana desserts." - BySam Stone
"This East Village bakery from a former Gramercy Tavern pastry chef is doing turkey ruben pinwheels, a baked potato bun with truffle and crème fraîche, and a lot of other things you won’t find elsewhere. There’s a bit of seating inside if you want to enjoy your peanut butter and jelly cake to stay, and they’re going to start serving sandwiches soon. " - will hartman
"A bakery in Cooper Square known for its dense, fudgy brownie with just enough salt and tang, reminiscent of a superior version of the Little Debbie Cosmic Brownie." - Eater Staff
"The first thing that you might notice with Hani’s hot chocolate is the cloud-like dome of creme anglaise custard, whimsically called “schlag” by the staff, which tops the petite cup. For co-owner and former Gramercy Tavern pastry chef Miro Uskokovic, the challenge with large marshmallows is getting past it to the drink itself, which in Hani’s case is a rich dark-and-milk recipe with a hint of maple for warmth. The vanilla custard dome adds a cool and lush note and should be attacked quickly to get the maximum effect." - John Tsung
"The newest entrant on the list, the highly anticipated bakery from chef Miro Uskokovic of Gramercy Tavern fame had five cakes on offer on opening day, in addition to a dizzying array of other sweet and savory items. Try the crowd-pleasing chocolate tuxedo cake and breathtaking peanut butter crunch cake, but don’t miss the namesake Hani’s honey cake or the brown butter carrot cake with pear-ginger jam." - Mike Chau
