The Best Bakery in 23 Different Manhattan 'Hoods

Thanks to a bona fide pastry gravy – spur in part by Dominique Ansel ’s line - induce Cronut , plus uncounted other revolutionaries doing chocolate babka , car wash sinker , and pick - filled cooky – more and more chefs are setting up shop in Manhattan , wrick out all things sugary , eccentric , buttery , and creamy . But the renew inflammation for baked good is also shining a spotlight on old , more established bakeries and bakers – Chinatown ’s 30 - plus - year - honest-to-god parazoan patty purveyor , New Kam Hing , for example , or breadmaster Jim Lahey , who opened the first Sullivan Street Bakery in 1994 . Even well , you probably do n’t have to allow your ‘ thug to get ahold of a swell croissant or tart . These are the adept bakery in 23 dissimilar Manhattan vicinity .

Zucker Bakery

Chef Zohar Zohar ’s quaint bake shop pay tribute to a potpourri of outside treats modeled after previous family formula , from bite - sized Argentinian alfajores ( dulce de leche cookies ) to Israeli shoshanim ( chocolate sticky roll “ rose wine ” ) . The mismatched furniture and wooden pastry dough font give the space a magical , homey vibe , but Zohar ’s stock – she work at Daniel and Bouley before turn to broil full - sentence – guarantees that each cookie and bun is produced with mulct - dining acquisition .

FPB

Francois Payard is more than just a macaron master ( though you should n’t ignore his chewy Gallic cookies , especially when they get wrick into ice cream sandwich in the summer ) – the third - generation pastry guru also knows his direction around all sorting of fancy cakes , tart , and truffles , which you’re able to get at his eponymic shop near the Hudson River .

Lady M Confections

This Bryant Park bar dress shop got its offset 12 year ago when father Ken Romaniszyn set out to open a pastry shop class that fused Asiatic smell ( Romaniszyn is half - Japanese ) with classic French technique . From there , Lady M ’s now - iconic mille crêpes cake was born , a cloud - corresponding sweet that layers 20 - plus paper - thin round with airy whipped pick . relish swan from classic vanilla extract to dark-green tea to seasonal offerings like warmth fruit , all of which are – in true Nipponese custom – subtly sweet .

Sullivan Street Bakery

Famed breadmaker Jim Lahey is n’t just a professional when it come to rolls and loaf of bread – his bakery also sell pizza pie served crispy and by - the - slice , with toppings like shredded potato or cauliflower , as well as pillowy , almost greaseless bomboloni : Italian donut fill up with lemony jam , chocolate or , the true standout , lemon - scented vanilla extract ointment .

New Kam Hing Coffee Shop

Chinatown has no famine of bakeries , but only one systematically cranks out eggy , airy parasite cakes for just 75 cents . Though New Kam Hing has set out to play with trendy flavors like matcha and pumpkin spice , none pair up to the angel solid food - like master .

Bouchon Bakery

There ’s no doubt that chef Thomas Keller can do Gallic food . But his take on American classics is the surprise hit at Bouchon . Alongside traditional Francophile dearie ( like macarons and crescent roll ) , you ’ll find the elegant homemade TKO ( poor for Thomas Keller ’s Oreo ): scallop - edged dark chocolate cookies filled with white chocolate cream . Keller ’s also get his own take on Hostess ’ Ho Hos – a drinking chocolate roll cake with a crackly chocolate shell , and a twist on Nutter Butters – two peanut - studded discs held together by earthnut butter - infuse cream .

Dessert Club, ChikaLicious

A more insouciant twirl - off of chef Chika Tillman ’s sweet bar – known for upscale , plate sweet like the signature Fromage Blanc Island " Cheese Cake " – this dry pint - sized shop specializes in homey yet forward-looking sweets like the Dough’Ssant ( a take on the donut - croissant hybrid ) , a wonderful s’mores cupcake , and subdued help that you’re able to now get in lolly - dusted churro strobile .

Maison Kayser

It was only a issue of prison term before far-famed French baker Eric Kayser ’s speedily expanding conglomerate made its way to New York , bring with it gruff baguet , eclairs , and croissants . The loaves process at Kayser ’s New York City locations ( there are 10 and enumeration ) are a straight Gallic - American lovechild – the constitutive flour come from upstate New York , but the high - caliber butter hails from France .

Make My Cake

Aliyyah Baylor proudly convey on her kinsperson ’s baking custom at this Uptown cafe . Featuring recipes put across on from Baylor ’s gran , Josephine " Ma " Smith , Make My Cake does Southern bakeshop classics like an intensely chocolate - y red velvet cheesecake soak with sweet potato , and a German coffee bar that rejoice over Bobby Flay ’s in an episode ofThrowdown .

Underwest Donuts

You do n’t need to own a car to inflict the West Side Highway Carwash – just an appetite for all things fried and glaze . nestle inside a narrow-minded passageway contiguous to the scrubbing machines , you ’ll ascertain former Chanterelle sous chef Scott Levine ’s bar - sinker operation , where an automatic donut robot moil out incredibly tender rounds dip in glazes like brown butter , passion fruit , and jasmine green tea leaf .

Épicerie Boulud

As if breadmaking was n’t already a hard skill to master , Francois Brunet has acquire it to a whole newfangled level of art . The Parisian simoleons maker joined the Boulud kinsperson in 2014 after work for another French power station , Joël Robuchon , in Las Vegas , and has made his mark on the New York City pastry scene with curmudgeonly baguettes , tart sourdough loaf of bread , and a flaky razz - chocolate crescent roll that need three full days of homework .

Petee’s Pie Company

If the olfactory modality of tonic - broil goods does n’t draw you through the threshold of Petee Paredez ’s namesake bakery , the promise of the best damn pies in town should . There ’s a small something for everyone here – from salty chocolate cheat , to dotty blueberry , to a luscious coconut cream – all made with local , organic ingredients and built on all - butter crusts .

High Street on Hudson

Since possible action at the end of 2015 , the Philly spin - off has been both a critical and Instagram darling thanks to its pack - gamy breakfast sandwiches and baked goods . Chefs Alex Bois and Sam Kincaid conduct the bread and pastry teams , respectively , and have developed plenty of new particular for the NYC outpost ( crepe bar , loaves using local grain ) to go with Old favorites ( red eye danish , molasses , and Indian corn miche ) .

Bibble & Sip

It may not bethe hot ticket in townspeople , but there ’s still a perpetual line of reasoning snaking out of this witching Theater District cafe . The originative latte art ( remember winking alpacas ) and cream puffs may be Insta - illustrious , but there are other stars in the pastry dough case , too , include the Earl Grey banana tree bread and brûléed egg fancy woman .

Milk Bar

year before mash - up dessert became the tendency du jour , Christina Tosi was turning nostalgic childhood tone and leftovers into cereal milk and cake earthnut . The James Beard award - winner has work up a growing Milk Bar empire , procure collaborations with mode insider like Karlie Kloss and even a judgement smear alongside Gordon Ramsay onMasterChef . Her sweets continue to shine – Tosi ’s famed Crack Pie , with its crunchy oat cheekiness and buttery filling , truly produce habit-forming with every snack , as do the rest of her offer , from the chewy blueberry and emollient cookie to the savory bagel “ bombard . ”

Lafayette

At NoHo ’s Gallic brasserie / bakery Lafayette , pastry maven Jennifer Yee imbues traditional French offerings with a touch of whimsy , result in natal day - cake macarons , butterscotch chocolate eclairs , and other fanciful sweets . When warmer atmospheric condition roll around , do n’t miss her grown - up push - dad , one of which is packed with the said macarons .

Little Cupcake Bakeshop

Stepping into this cheery street corner bakeshop is a minuscule like walking into the single of your puerility dreams . Retro chalkboard menus and black - and - white tile deck mates the extensive list of all - American dessert , range from pies to brownies to a triple - layer Brooklyn Blackout Cake that ’s about as effete as chocolate cakes get .

Sadelle’s

You may not have a bun in the oven a beigel and lox place to make it onto a best bakehouse listing , but Melissa Weller ’s chewy round are really special . The former Per Se baker has obsessionally pluck her recipe , first slinging the burnished , almost crunchy bagel at Smorgasburg before teaming up with Major Food Group ( Carbone , Parm , etc . ) to spread out this modern appetising memory board . Like MFG ’s other eating house , Sadelle ’s takes the construct up a notch , with smoke fish and shmear served on grand tugboat unremarkably hold for seafood . Weller , a 2016 James Beard laurels nominee , is as skilled at the sweet stuff and nonsense , notably the chocolate - dunk babka and sea Strategic Arms Limitation Talks - sprinkled sticky derriere .

Arcade Bakery

A nondescript office building in TriBeCa houses one of the city ’s worst - kept secret : a bakery that stand out in everything it contact , from classical French viennoiserie , to Jewish babka , to separately sized pizza uncommitted only at lunch . Oh , and it ’s only open on weekdays , so you ’d better get those out - of - work excuses quick .

Breads Bakery

We all have Breads to thank for kickstarting New York City ’s babka resurgence . Led by Israeli - bear , Danish - trail baker Uri Scheft , the Breads squad inclose us to the famed loaf in 2013 , take a breather new lifespan into the Jewish deli staple fiber by prefer for laminated dough ( traditionally used for croissants ) constellate with both dark chocolate chips and Nutella . Each braided babka is finished with a brush of wide-eyed sirup to facilitate form a crackly freshness that adds surplus texture and maw in moisture . boodle is n’t just a one - trick crib , though – other winner include the rugelach , as well as the larder , flaky cretzel ( yes , that ’s croissant plus pretzel ) .

Two Little Red Hens

The UES ’s Two Little Red Hens is the place for made - from - scratch American desserts that you may exhaust at a easy pace . No demented lines or over - the - top hybrids here – just dependably delicious cupcake , pies , and one creamy graham cracker - crusted cheesecake . You ’re more probable to see regulars sip coffee bean and read newspapers in the brick - lined shop than MacBook - toting freelancers – a true rarity in New York City .

Levain Bakery

Should you finish one of the hefty , hockey game hockey puck - sized cooky from Levain by yourself ? Probably not . Have we been guilty of doing precisely that ? utterly . That ’s because when it make out to these gooey , chocolate chip- and walnut - studded treats , self - control does not survive .

Dominique Ansel Kitchen

The almighty Cronut creator followed up his mash - up pastry dough heard ‘ assault the world with another novel concept : made - to - order desserts . Matcha - dusted beignets are fried fresh , umber mousse is folded by the order , and lemon sporting lady weft coax into custard form à la minute . By night , the output kitchen transforms into U.P. , an cozy multicourse tasting where Ansel – with help from executive pastry chef Karys Logue – return to his fine - dining root .

Breads Bakery