Bakery that turns the classic New York bagel into a self-contained meal, stuffing hand-rolled dough with savory fillings. The tiny Greenwich Village shop is built for takeout – grab a Pastrami Reuben and a coffee from the full espresso bar.
French-inspired bakery built on hand-rolled, slow-fermented croissants. A line forms early for the classics – pistachio, everything, and chocolate almond – and popular items often sell out by noon.
Dessert gallery where pastries are presented as edible art in a clean, minimalist showroom. The meticulously crafted cakes fuse French technique with Korean flavors – think toasted brown rice mousse and pecan sablé.
Tiny West Village counter serving massive, soft-baked cinnamon buns loaded with fillings. Weekly rotating flavors like Biscoff or corn bread come served warm until late.
Tiny Lower East Side bakery turning out updated Jewish classics like hatch chile bialys and schmaltz-scallion knots. The minimal shop is takeout-only, with just two benches on the sidewalk outside.
