Radio Bakery
Bakery · Greenpoint ·
Sweet & savory croissants, sourdough, and sandwiches
Sweet & savory croissants, sourdough, and sandwiches
"There will be a line on a weekend morning at Radio Bakery (at both its locations, in Greenpoint and Prospect Heights), but it moves quickly, and the wait is worth it for things like twice-baked pistachio croissants or chocolate ones with chocolate in the dough, on the inside, and on top. The bakery is run by the same folks behind Ridgewood favorite Rolo’s, and despite having just a few counter stools and sidewalk tables, it’s a great spot to romanticize your morning coffee and pastry ritual." - willa moore, will hartman, molly fitzpatrick, sonal shah
"A Greenpoint bakery produced a nostalgic pastry that 'sent me right back to breakfast before school' as strawberries returned to season; the reviewer wrote that the pastry 'tasted like a big bowl of crunchy Special K Red Berries with a hearty milk pour-over,' delivering bright strawberry notes and cereal-like crunch. —Nat Belkov, associate creative director" - Nat Belkov
"Like everything at Radio Bakery, the cinnamon roll here is expertly laminated, with a glaze that flakes off like that of a perfect glazed donut. It’s perfect for anyone who commonly describes a cinnamon roll as being too sweet." - willa moore, molly fitzpatrick, bryan kim, will hartman
"Radio Bakery is a showoff, an overachiever, the kid in class who raises their hand and asks about extra credit. Inside the tidy Greenpoint shop (with another location in Prospect Heights), you‘ll see cookies, bread, and focaccia sandwiches, in addition to roughly 10 different kinds of croissants. The classic variety, made with organic flour and French butter, requires a four-day process that results in a glossy, flaky, pull-apart pastry with layers you can count like the rings of a tree. Architecturally, it’s perfect. Taste-wise, it’s classic, slightly tangy, and almost imperceptibly sweet." - willa moore, bryan kim, sonal shah, will hartman
"Radio Bakery is a showoff, an overachiever, the kid in class who raises their hand and asks about extra credit. Inside the tidy NYC shop, you‘ll see cookies, bread, and focaccia sandwiches, in addition to some of the best croissants in the city (it’s a stacked competition). The classic variety, made with organic flour and French butter, requires a four-day process that results in a glossy, flaky, pull-apart pastry with layers you can count like the rings of a tree. Architecturally, it’s perfect. Taste-wise, it’s classic, slightly tangy, and almost imperceptibly sweet." - anne cruz