Lee Lee's Baked Goods
Bakery · Central Harlem ·
Gourmet rugelach, pies, and cookies baked with love
Gourmet rugelach, pies, and cookies baked with love
"This little Harlem bakery has been churning out some of the city’s crunchiest, most satisfying rugelach since the ’80s. It’s run by Alvin Lee Smalls, who started making the pastry originally from a newspaper recipe. The chocolate, raspberry, and apricot are all nutty, raisin-studded, and topped with sparkly brown sugar (or a stripe of chocolate). The rugelach are the stars, but if you're looking to load up on other baked goods, go for the black and white cookies and crumble-topped pies, or a moist carrot muffin." - willa moore, will hartman, molly fitzpatrick, sonal shah
"This little bakery in Harlem has been churning out some of the city’s crunchiest, most satisfying rugelach since the ’80s. It’s run by Alvin Lee Smalls, who started making the pastry originally from a newspaper recipe. The chocolate, raspberry, and apricot are all nutty, raisin-studded, and topped with sparkly brown sugar (or a stripe of chocolate). If you're looking to load up on some other baked goods, go for the black-and-white cookies and crumble-topped pies, or a moist carrot muffin. There are a couple of seats where you can eat while looking at framed accolades and photos from decades past." - molly fitzpatrick, willa moore, sonal shah, hannah albertine, neha talreja
"Texture is everything at Lee Lee’s Baked Goods, a little bakery in Harlem that’s been churning out some of the city’s crunchiest, most satisfying rugelach since the ’80s. Run by Alvin Lee Smalls—who started making the pastries originally from a newspaper recipe around 1965—the spot is a neighborhood go-to for gifts. (A paper bag full of Lee Lee’s assorted rugelach will always be appreciated.) Beyond the rugelach, there are great sweet potato, and crumble-topped peach and apple pies, as well as delightfully homemade-tasting black-and-white cookies with brownish bases. Stop by, grab a seat up front, and eat a moist carrot muffin while looking at framed accolades and photos from decades past. photo credit: Kate Previte photo credit: Kate Previte photo credit: Kate Previte Pause Unmute Food Rundown Rugelach Lee Lee suggests heating these buttery pastries up before eating, but you don’t really need to. All three varieties are nutty, raisin-studded and crisp. The chocolate has a little stripe of chocolate on top, and the raspberry and apricot are sparkly brown with sugar. photo credit: Kate Previte" - Sonal Shah
"Mr. Lee of Lee Lee’s Baked Goods loves baking rugelach almost as much as we love saying "rugelach." After 50 years of bringing the baked good to Harlem, he’s made his love official by getting the National Day Archives to declare April 29th National Rugelach Day (which also happens to be his birthday). Join him for an all-day celebration at his bakery this Friday. Kicking off at 9:30 in the morning, there will be an 80-minute-long session for those unfamiliar with the Polish and Jewish cookie to come in and enjoy a free piece of rugelach while learning how to prepare and bake it. Throughout the day, Lee Lee’s will also be offering free rugelach for those who sign up online, or you can get a batch shipped nationwide." - neha talreja
"Operating alongside Wonderful World at Olive and Pine, Leftie Lee’s Bakeshop will be part of the complex." - Beth McKibben
