The Best Bakeries in New York

Summary

Podcast Summary: All Of It – Episode: The Best Bakeries in New York

Host and Guest

• Host: Alison Stewart
• Guest: Nikita Richardson, Editor for the New York Times Food Section and creator of the "Where to Eat" newsletter

Episode Release Date: January 17, 2025
Air Time: Weekdays, 12:00 - 2:00 PM on WNYC

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Introduction [00:35 – 02:00]

Alison Stewart kicks off the episode from the WNYC studios in Soho, welcoming listeners to "All Of It," a show dedicated to exploring culture and its consumers. She outlines the day's agenda, which includes discussions with men's fashion expert Derek Guy, trends in podcasting, and a live in-studio performance by musician Josh Stokes. The primary focus, however, centers on New York City's vibrant bakery scene.

The Golden Age of Bakeries [02:00 – 05:05]

Nikita Richardson introduces the concept of the "Golden Age of American Bakeries," as highlighted in a New York Times article by Megan McCarron. Richardson attributes this resurgence to the aftermath of the pandemic, which saw many restaurants shut down and pastry chefs redirecting their talents to local bakeries. She emphasizes the essential role of pastries in the restaurant experience, stating:

“I personally, I don't think it's a complete restaurant without a great dessert on the menu.” [02:08]

Richardson explains how former restaurant pastry chefs are elevating local bakeries by infusing artistry and cross-cultural flavors, transforming traditional baked goods into extraordinary culinary experiences.

Evolution of New York Bakeries [03:14 – 05:05]

The conversation delves into how bakeries in New York have evolved from the straightforward offerings of the '90s to today's artisans creating innovative and culturally diverse products. Richardson notes:

“We are now in an age of artistry. It's not just about it being like a very good loaf of bread that you can have today, but like, could it be the best loaf of bread you've ever had?” [03:14]

She highlights the incorporation of unique ingredients and techniques, such as adding caramelized onions to bread or using UBE and passion fruit curd in pastries, signaling a blend of tradition and innovation.

Listener Recommendations and Featured Bakeries [05:05 – 28:57]

Alison Stewart invites listeners to share their favorite New York bakeries, resulting in a rich tapestry of recommendations that showcase the city's diverse and exceptional baking landscape. Key highlights include:

Leelee's Baked Goods – Harlem [05:42 – 06:06]

Kellen from Harlem praises Leelee's Baked Goods for its handmade productions crafted by a Southern baker with over 50 years of experience.

Butta – Ridgewood, Queens [08:50 – 09:31]

Jessica from Queens recommends Butta for its incredible cakes and cupcakes, emphasizing its small yet exceptional offerings.

Masspet Bakery – Hudson Heights [09:38 – 10:04]

Gabriella from Hudson Heights lauds Masspet Bakery for its outstanding sourdough bread and Eastern European pastries.

Moonrise Bakehouse – Sunset Park, Brooklyn [10:11 – 11:20]

Kurt from Brooklyn highlights Moonrise Bakehouse for its fresh, seasonal offerings and exceptional baguettes, claiming them to be among the best in North America.

Radio Bakery – Greenpoint [06:36 – 08:43]

Nikita Richardson discusses Radio Bakery's popularity, noting the long lines and innovative seasonal offerings like their focaccia breakfast sandwiches and flavorful Danish pastries.

Additional Recommendations:

• Ostrovitzky – Midwood, Brooklyn: Renowned for its kosher treats and pull-apart challah.
• Bistou – Various Locations: Known for affordable, high-quality baguettes and buttery croissants.
• Three 3 Bakery – Yonkers: The premier gluten-free bakery offering exceptional sourdough bread.
• Elbow Bakery – Lower East Side: Celebrated for creative pretzels and imaginative baked goods.
• Hannie's Bakery and Cafe – Cooper Square: Praised for its dreamy desserts and cozy family-like atmosphere.
• Welcome Home Bakery – Bed-Stuy, Brooklyn: Noted for its successful Kickstarter launch and innovative offerings like croissant cereal.
• Silver Moon Bakery – Riverdale, Bronx: Highlighted for its dedicated operations and outstanding brioche.
• Moretti's – Forest Avenue, Staten Island: Famous for the "Dream Cake" and authentic key lime pie.

Qualities of a Good Bakery [05:05 – 06:14]

Nikita Richardson outlines the essential qualities that distinguish top-tier bakeries:

• Consistency: Delivering reliable quality in every product.
• Creativity: Continuously innovating and introducing new flavors and techniques.
• Customer Delight: Creating an enjoyable and memorable experience for patrons.

“Consistency, creativity, sheer delight of experience.” [06:14]

She draws parallels between great bakeries and restaurants, emphasizing that the success of a bakery hinges on both the quality of the products and the overall customer experience.

Cultural Impact and Personal Stories [18:00 – 28:57]

The episode weaves in personal anecdotes from listeners, highlighting the deep cultural and emotional connections people have with their favorite bakeries. Notable moments include:

• Christian from Queens [15:14 – 15:46] shares his experience relocating from France and discovering affordable, high-quality bakeries like Bistou and Bakari.
• Rivka from Teaneck, NJ [18:57 – 19:40] talks about Angela Logan's Mortgage Apple Cakes, emphasizing their exceptional quality despite personal hardships faced by the owner.
• Roberta from Brooklyn [14:28 – 15:07] praises Ostrovitzky for its perfect challah and outstanding pastries.
• Mary from Staten Island [18:05 – 19:13] lauds Empire Cake in Chelsea for its versatile and delicious offerings, from snack cakes to special occasion desserts.

Richardson reinforces the idea that bakeries provide comfort and joy, serving as a means to lift spirits and foster community bonds.

Final Thoughts and Shout-Outs [28:00 – 29:13]

As the episode winds down, Nikita Richardson expresses her admiration for pastry chefs and bakeries, highlighting the dedication and love that go into every baked good. She reflects on the therapeutic and communal aspects of baking, underscoring how a single sweet treat can brighten someone's day or serve as a thoughtful gift.

“One sweet treat, one delicious baked good can kind of fix a bad day. It can lift your spirits and it's also one of the best gifts you can give people.” [28:10]

Conclusion [29:13 – End]

The episode concludes with acknowledgments and a reminder to donate vehicles to support WNYC's programming. Alison Stewart signs off, thanking Nikita Richardson for her insights and listeners for their enthusiastic participation.

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Notable Quotes:

• Nikita Richardson [02:08]: “I personally, I don't think it's a complete restaurant without a great dessert on the menu.”
• Nikita Richardson [03:14]: “We are now in an age of artistry. It's not just about it being like a very good loaf of bread that you can have today, but like, could it be the best loaf of bread you've ever had?”
• Nikita Richardson [06:14]: “Consistency, creativity, sheer delight of experience.”
• Nikita Richardson [28:10]: “One sweet treat, one delicious baked good can kind of fix a bad day. It can lift your spirits and it's also one of the best gifts you can give people.”

Key Takeaways:

• New York City is experiencing a renaissance in its bakery scene, driven by skilled pastry chefs and innovative approaches.
• Bakeries today emphasize artistry, creativity, and cultural fusion, offering more than just traditional baked goods.
• Listener engagement reveals a diverse array of beloved bakeries, each contributing uniquely to the city's culinary tapestry.
• The emotional and communal significance of bakeries underscores their role beyond mere food establishments.

For those who haven't listened, this episode offers a delectable journey through New York's best bakeries, enriched by expert insights and heartfelt recommendations from the community.

Transcript

[Alison Stewart]

All of it is supported by Progressive Insurance. Do you ever think about switching insurance companies to see if you could save some cash? Progressive makes it easy to see if you could save when you bundle your home and auto policies. Try [e-mail] Progressive Casualty Insurance Company and affiliates. Potential savings will vary. Not available in all states.

[Nikita Richardson]

Listener Supported WNYC Studios.

[Unknown]

This is all of it. I'm Alison Stewart live from the WNYC studios in soho. Thank you for spending part of your day with us. I'm really grateful you are here on today's show. Men's fashion expert Derek Guy is here to take your calls and questions. We'll also talk about trends in podcasting, including adding video. New York magazine's Nick KWA wrote a piece called Will Video Kill the audio star in 2025. And we'll have live in studio performance from musician Josh Stokes. That's the plan. So let's get this started with deliciousness. According to the New York Times, we are in a golden age of bakeries. And all of us have our favorite, like the one around the corner for the weekend, flaky croissant with buttery layers. Or the near work for a morning pick me up scone and coffee or maybe that place that makes the best bread for their sandwiches. So we want to hear from you. Can you answer this question? What's your favorite Bakery in New York? 212-433-WNYC. Nikita Richardson is friend of the show and an editor for the New York Times Food section. She also created the fabulous where to Eat newsletter. She's here to give us some of her favorite bakeries and to take your calls. Hi, Nikita.

[Alison Stewart]

Hi.

[Nikita Richardson]

Happy to be here.

[Unknown]

So the New York Times ran a story with the headline the Golden Age of American Bakeries is upon us. Why is that the case? Yes, it is upon us.

[Nikita Richardson]

Well, that story by Megan McCarron really was highlighting how after the this is actually really born of the pandemic, so many restaurants shut down and coming back. And even in that period, pastry chefs were not high priority. And a lot of pastry chefs lost their jobs. And I personally, I don't think it's a complete restaurant without a great dessert on the menu. That doesn't necessarily have to come from a pastry chef, but I think they are a wonderful part of the restaurant experience. And now a lot of these people who have these incredible skills know how to laminate doughs, how to, you know, make choux pastry, like very incredible things, have taken those skills to a bakery down the street from Mia.

[Unknown]

That's Right. Really interesting. Let's talk about New York bakeries. How would you describe the evolution of the bakery? Because once upon a time in the 90s, you got a cupcake from Billy or Magnolia. They were good, but that was kind of the end of it. How have they evolved in the past, let's say, few years?

[Nikita Richardson]

I mean, I think that, you know, when we think about, you know, Sullivan street or these like bakeries that really set a standard for what was like, what was delicious, but, you know, not in the. Not maybe not necessarily in the business of artistry. Right. We are now in an age of artistry. It's not just about it being like a very good, you know, loaf of bread that you can have today, but like, could it be the best loaf of bread you've ever had? Could it be a loaf of bread with caramelized onions in it? How can a baked good that you might be familiar with be taken to a different level? And that's involved a lot of cross cultural, like, involvement with, you know, like Vietnamese bakeries or bakeries that are using ingredients that weren't necessarily very widespread at that time or that you might have only found in a restaurant. But now, you know, being able to get something with UBE in it or with passion fruit curd, those are. That's kind of the evolution that we're going in, where we are getting that combination of artistry with the basics of just good baking.

[Unknown]

It's interesting. I wonder what happened to like the no carbs, high pros protein diets that so many people were on. I wonder if, because these are like crafted, because these are artisan, if that sort of does a bypass.

[Nikita Richardson]

I think it does. It's not. It doesn't feel the same as, you know, downing a box of Oreos, though. I completely respect that and I've done it before and I'll do it again. But I think it is there. I think that there's some. There's a level of appreciation in knowing that the baked goods you're eating took hours to make. You know, and I think that it's that kind of people just kind of, you know, put aside those thoughts and just think about the beauty of what they're eating. And I wish we could have that for everything we eat.

[Unknown]

My guest is Nikita Richardson, editor for the New York Times Food Section. We're talking about your favorite bakery in your area and why the number is 212-433-WNYC 212-433-9692. What's their best product their sour French bed, maybe even muffins. I don't know about muffins. 212-433-WNYC 212-433-9692. And what do you think are the qualities of a Good Baker Bakery. 212-433-9692. Let's talk to Kellen is calling us from Harlem. Hi, Kellen, thanks so much for calling. You're on the air.

[Alison Stewart]

Thank you for taking the call. I think that the best bakery in our neighborhood and probably the city is Leelee's Baked Goods. Lili's Baked Goods makes their rugula by hand and it's made by a Southern Baker with over 50 years experience. He's in the shop every day and he's a phenomenon. Everything is handmade, made with eggs, milk, buttercream, every single day.

[Unknown]

Love the shout out. Thanks for letting us know. What do you think are the essential qualities of a good bakery?

[Nikita Richardson]

I believe it. They're the same qualities of a great restaurant, right? Consistency, creativity, sheer delight of experience. I think a major difference, though is that a lot of these places have lines out the door when we think about what the big bakeries are right now in the city. Like a Radio Bakery up in Greenpoint.

[Unknown]

I was gonna ask you about that.

[Nikita Richardson]

Yes.

[Unknown]

I went by there on a Sunday morning. Down the block, down the block, around.

[Nikita Richardson]

The corner, down the block. Yep. And they sell out quickly all the time. I put them in to go with that golden age story. We did like a list of the best bakeries in the United States right now. And I wrote up Radio Bakery and just described it as a very frustrating experience because of those lines. But like it's all, it's frustratingly delicious as well. It's so worth it. And I've stood in that line. It goes by pretty fast, I will say, but the early bird does catch the worm in that situation because things sell out so quickly.

[Unknown]

So how did you first discover that place?

[Nikita Richardson]

It actually began as a pop up that was and I think that's the story of so many of these bakeries. A lot of them started as pop ups or something that, you know, was created during the pandemic and that you could only get through Instagram or somebody just doing a passion project and then realizing that that had legs. In this case, Radio Bakery was spun out of a restaurant in Ridgewood and their pastry chef wanted to go out on her own and kind of figure out if people would be interested in, you know, croissants and that with seasonal things like heirloom Mush, heirloom, sorry, tomatoes in them, caramelized shallots, those types of things. And it was such a success that when they opened it, there were lines from day one.

[Unknown]

So what's your favorite order at Radio Bakery?

[Nikita Richardson]

I would have to say that, well, they have amazing focaccia breakfast sandwiches with cream cheese and scallions and, and salmon. But my favorite thing to get is the. Is that seasonal Danish. It really changes all the time and it's so cool. In the summer, it was a perfect thin slice of an heirloom tomato just in the middle. And it was so good. But in the fall, it'll be something, just whatever, seasonal. They're always changing it so you never know. You're going to be surprised that it's always going to be delicious and it's the flakiest pastry you've ever had. And they also have these brown butter corn cakes that are just tiny little sweet treats. And I love to grab those to go and, you know, eat them with friends later on.

[Unknown]

Let's talk to Jessica calling in from Queens. Hi, Jessica, thank you so much for calling all of it.

[Alison Stewart]

Hi. Hi.

[Unknown]

I want to hear about your favorite bakery.

[Alison Stewart]

So my favorite bakery is Butta in Ridgewood, Queens, but is just the best. I don't know if you guys have been. They're a small bakery, but they make incredible stuff. And I feel like, I mean, I almost don't want more people to know about them because they're so good. Incredible cakes, like special order cakes. Their cupcakes are amazing. Everything is good that they make.

[Unknown]

Could you say their name one more time? Because it's funny when you say it.

[Alison Stewart]

It's Butta. B U T T A H. It's like Butta.

[Unknown]

Thanks for calling. Let's talk to Gabriella from Hudson Heights. Hi, Gabriella, thanks for calling, all of it. You're on the air.

[Alison Stewart]

Oh, fun. Masspet Bakery on Masspet Avenue in Queens. I think best bread in New York. And anything else, Rugele, all kinds of vapkas, ponchky, anything with an Eastern European take on it. And really the bread is just the best.

[Unknown]

Thanks for calling. And let's talk to Kurt in Brooklyn. Hi, Kurt. Thanks so much for calling, all of it. You're on the air.

[Alison Stewart]

Hey, good afternoon. This is Allison Stewart.

[Unknown]

This is she.

[Alison Stewart]

Oh, my God. Hey, I'm a big fan. I really like my neighborhood bakehouse. It's Moonrise Bakehouse in Sunset Park, Brooklyn, which is where I'm calling from.

[Unknown]

And what do you like about Moonrise? A lot of people have wanted to show.

[Alison Stewart]

Yeah, they make everything fresh, as you might imagine. So if you get there, if you time it well, you chat with the owners a little bit, and you might go home with an incredibly warm, incredibly tasty sourdough loaf, which I like. They do different things seasonally. You can always count on getting sourdough. The baguettes are, I would say, probably the best in North America. At least that's what I've been told. Yeah. And they. You can sometimes if you're hungry, they have little treats like really good chocolate croissants. But it does vary and they do a lot of different things. I think they grind their own flour with wheat berries or wheat seeds. I'm not sure what you call them. Something that grows out of the ground and people harvest it.

[Nikita Richardson]

I believe it. People are going above and beyond.

[Unknown]

That sounds great. Kurt, thanks for calling in this text. I do love it. It says even after a century, it's got to be Vinnie Arrows. Years ago. That's how it's pronounced. Years ago it was shut down temporarily while there was some critter issue in the building. And I remember a piece in the local news where they interviewed a guy standing outside who was like, I don't care if the mouse is on my cannoli, I'd still eat it. That tracks. My guest is Nikita Richardson from the New York Times food section. We are talking about your favorite bakery, her favorite bakeries. We want to know what yours is. 212-433-969-2212,3333. WNYC. So now we have a Vietnamese coffee baked good treat. And you've got Banh by Lauren.

[Nikita Richardson]

Yes. Another one that started as a pop.

[Unknown]

Up and it started in Chinatown. Yeah. Okay, so tell us a little bit about them. What do they do so well?

[Nikita Richardson]

Well, Lauren came from Gramercy Tavern.

[Unknown]

That would do it.

[Nikita Richardson]

Exactly. Incredible restaurant to this day, 30 something years later. And she really incorporates French French baking with Vietnamese taste. So it'll be Vietnamese coffee, those kinds of pandan, which is kind of. It makes things very green, but it adds like a very grassy, delicious undernote to. To the baked goods. And everything she's doing there is just so imaginative. And also they make a mean Vietnamese coffee there. So if you want some rocket fuel in the morning, I would suggest dropping by. But more than anything else, the baked goods are such a wonderful amalgamation of these two different cultural traditions.

[Unknown]

Yeah, I'm wondering about. You said it was a pop up, right?

[Nikita Richardson]

It was, yeah.

[Unknown]

How popular did it get before opening As a brick and mortar.

[Nikita Richardson]

Very selling out all the time.

[Unknown]

Yeah.

[Nikita Richardson]

Like, we actually have a video that our team at the Times put together talking about how this pop up came together. And it was one of those things that would. They would sell out in minutes. And I think that that is. That's kind of been a huge part of this entire golden age of bakeries is when the interest is already there when these places open. Because a lot of times they've already kind of done the footwork and then the bakery itself becomes a little more possible because you already have your built in audience. And then the overhead is gonna be a little lower. You don't need as many employees to run a bakery as you might need to run an entire restaurant. And it's really to our benefit because now we're all eating. Well.

[Unknown]

I got a text. The baguettes from Winter Bakery in Park Slope are some of the best baguettes I've ever had.

[Nikita Richardson]

Yes, yes. Varying. Agreed.

[Unknown]

All right, got a shout out. Blue Sky Bakery in North Park Slope, this is Princeton, has several really good bakeries. All right, get Jersey in here. Personal faves. The pastry and coffee room on Spring street is outstanding. The baguette from Bread Boutique, especially lately, is excellent. Baker's Rock. Let's talk to Roberta. Hey, Roberta.

[Alison Stewart]

Hey. I'm shaking. I can't believe I got through okay. I actually want to shout out a very old fashioned kosher bakery named Ostrovitzky. It's in Midwood, Brooklyn. It's beautiful. Their regular is amazing. Their pastries, their cookies, everything is amazing. But their challah is just perfect. And they make these pull apart challahs. And if I bring them into my home, they last about a minute.

[Unknown]

I love that story. Let's talk to Christian who's calling us from Queens. Hi, Christian. Thanks for calling, all of it.

[Alison Stewart]

Hi. Love the show. So I moved here in the 80s from France. Big snob. You couldn't find a croissant or baguette for that matter. Now you can. It's pretty mind blowing.

[Nikita Richardson]

Yep.

[Alison Stewart]

I got a couple shout outs to Bistou Clet. You get a $2 baguette. They got a few locations. I don't know where else you can find a $2 baguette. Amazing croissants, super buttery. And then Bakari also has amazing stuff. So, yeah, big shout out. And shout out to David Lynch.

[Unknown]

Yeah. Thank you so much.

[Nikita Richardson]

He loved food.

[Unknown]

He loved food. We're talking about the best bakeries in New York City. My guest is Nikita Richardson. We'll be Back after a quick break. This is all of it. You are listening to all of it on wnyc. I'm Alison Stewart. My guest is Nikita Richardson, editor for the New York Times food section. She also created their where to eat newsletter. We're talking now about the best bakeries in New York and we are taking your calls. I want to get into a couple more on your list.

[Nikita Richardson]

Ottawa Bakery, Ottawa. Otway. Otway. Otway, yeah, it's. That's out in CL Hill. I end up going there all the time because it's near my vet. And it's funny because it began as a restaurant and then the bakery opened a few doors down. And they just make the most delicious cuign amands, which are kind of like a very. It's almost like a croissant if it had a baby with, I don't know, something covered in delicious goo. And theirs has mixed sesame seeds on it. They make a very good croissant. They make a very good baguette sourdough. They have a lot of bread. So if you're a person who likes to get bread on the way home, like you're in Europe, one, I love you and congratulate you and two, you can do it at Otway and they make a really good coffee too.

[Unknown]

Let's talk about Royal Crown Bakery. What's the reputation of Royal Crown? It's on Staten Island.

[Nikita Richardson]

It is the, as the name implies, the king or queen of bakeries on Staten Island. It's a very old school Italian bakery. It actually started out in Brooklyn, but then they moved out to Staten island years later. And good luck getting a seat there. It is one of those places. But that's fine because you just need to go by and say, give me your entire pastry case. You can say, I just want all of your Italian cookies and you will not be disappointed. So buttery, so delicious. It's a real community. I had a friend who's from who grew up on Staten island described it to me as it's where you go for all occasions. So it's where you're gonna go for a birthday, it's where you're gonna go for a funeral. It's where you're gon for a graduation and they won't let you down.

[Unknown]

Let's talk to Mary. Hey, Mary, how are you?

[Alison Stewart]

Good. How are you today?

[Unknown]

I'm doing great. Let's hear your recommendation.

[Alison Stewart]

I love Empire cake. It's in Chelsea. So good. They have absolutely everything is delicious that the cakes, you have special occasion cakes but you can get These little. They call them snack cakes. They're rectangular shape, cover with frosting. You can get a few different flavors and try different things as there's chocolate ones with peanut butter inside. There's a passion fruit one with this delicious glaze. The cakes are just. Everything is. They're not too sweet. I think it's perfect.

[Unknown]

Have you been to their. Their new place on 6th Avenue?

[Alison Stewart]

No. They have another one.

[Unknown]

Okay, just. Just a little hint.

[Nikita Richardson]

This is amazing news for her.

[Unknown]

Let's talk to Rivka, who is calling in, I believe, from Teaneck, New Jersey. Hi, Rivka.

[Alison Stewart]

Hi. Yes. I'm so glad to have a chance to shout out for Angela Logan's mortgage apple cakes. She started this store, I don't know, 12 years ago or something when she was losing her house. And her cakes were so delicious that she's here she is all these years later. Oprah has shouted her out for one of her. I forget the award. The apple cakes are to die for. The cupcakes, death by chocolate strawberry. She only does a limited menu of things that she can do great. And it's just a little storefront around the corner in Teaneck, but you can. She ships her stuff too, so, you know, check her out.

[Unknown]

That sounds interesting. It's so interesting. You hear that the passion for pastries is personal for a lot of these chefs. It's really personal.

[Nikita Richardson]

I think it's a major source of comfort, you know, in a way that is hard to get in other forms of where we get our food. Right. But bakeries, because that you can see the time it took to go and to make it. And almost nothing can be baked quickly. Like, the quickest thing that you can bake is maybe 30 minutes, maybe. I love baking. I love bringing in things for people. And it's always a labor of love. And my favorite thing is to do birthday cake for no reason day, which I invented last year. And you could just make a birthday cake because. Did you guys know this? And then bring it in to your co workers and they'll love you for it because everyone's always craving birthday cake.

[Unknown]

So I got a text that says lloyd's in Riverdale, Bronx. The carrot cake and the red velvet velveee. That's how it's spelled. It's hard. These people are spelling things like with passion. Yeah, Crazy. Let's go to Elizabeth street in Manhattan with a place that you wrote. It's the one place where I might consider ordering a panna cotta. This is rafts, rafts, rafts.

[Nikita Richardson]

Maybe it's wraiths. You know what?

[Unknown]

Raspberry.

[Nikita Richardson]

Forgive me Mary, who owns that place, but the pastry chef there, Kamari Mick has. It's kind of a French Italian bakery. And so you can actually just walk in and get baked goods. They have an incredible pastry basket in the morning. But you can also order a cake to go with your dinner if you're in for a special celebration. And I'm the. I am not a panna cotta person. It's just not my favorite texture. I understand how people feel about it. Some people love it, some people don't. It's like fruitcake in that way. And I think that they just make everything there is so good that it swayed me to panna cottas. But like just there, just there.

[Unknown]

Let's talk to. I think it is. Rachel is in Brooklyn. Hi Rachel, you're on the air.

[Alison Stewart]

Hi, good morning.

[Unknown]

How are you guys doing? Great. Good.

[Alison Stewart]

I wanted to shout out Shea Alex in Brooklyn. They make mostly vegan pastries, some non vegan, but they've got cookie dough brownies, strawberry scones, BlackBerry peach cakes. All of their sandwiches are on like flaky ciabatta and the softest focaccia. And I don't know, also like another caller. I maybe don't want them to know about this place but gotta shout it out because the people are wonderful too.

[Unknown]

Thanks for calling.

[Nikita Richardson]

We can't gatekeep, guys.

[Unknown]

Can't gatekeep. This one says 3x3 bakery in Yonkers is the only gluten free bakery that makes fantastic sourdough bread. You can go to their new brick and mortar shop and eat there or order their baked goods online for pickup at various farmer markets in the city. Or you can order delivery. I've never had a better gluten free bread.

[Nikita Richardson]

I think both. And that is if you think pastry in general is hard. Making gluten free or vegan pastry is even harder. You're saying? No, I mean those are the very eggs, milk, gluten are the bedrock of pastry. And so I think bakers who can manage to make very amazing versions of the things that people. We are all enjoying who don't have those dietary restrictions is it takes a lot of work and they have put in energy to create that good.

[Unknown]

Let's talk about elbow bread by Zoe Kanan. Eater has described her as one of the city's buzziest bakers.

[Nikita Richardson]

She is, she's very her.

[Unknown]

It's elbow bread by the name Elbow.

[Nikita Richardson]

Yeah, elbow on Ludlow. And she has these pretzels and they have little hands at the end, and then they cross over so it looks like the pretzel's hugging itself. This is a. So if that gives you kind of a clue about how creative she is. And it's not just about the baked good, but how can you add imagination to that? That's what Zoe's doing there. She's been around for a while, and I'm so happy to see her finally get a place of her own because she's wildly talented and funny.

[Unknown]

She's funny.

[Nikita Richardson]

Yep.

[Unknown]

Oh, all right. Like that.

[Nikita Richardson]

That's how you. It's funny baking. It's deliciously good.

[Unknown]

Let's go to Hannies Bakery and Cafe at 67 Cooper Square, opened by another Gramercy Tavern alum. What do you know about Hannies? And what should folks check out?

[Nikita Richardson]

So Hannies is from Mirojuskovic. He, like Alison just said, was the pastry chef for a very long time at Grand Mercy Tavern. And he, you know, was. He and his wife opened this bakery with the idea of kind of, I don't know, just making dreamy big desserts. Everything is big and delicious, and it's a mixture of sweet and savory. It's also inside an old Dunkin Donuts, which, when you hear this, you'll. The minute you walk in, you'll be like, oh, this is definitely an old Dunkin Donuts. But they are right by nyu, the NYU area. So you're. You're gonna get lines out the door. But I went to their preview, and everything seemed. Everything was. It's just very warm. I don't know how to explain it other than that than family. Like, it feels like you're somebody. Something like a cross between very good pastry work and something that your family might make for you. So amazing cinnamon rolls too.

[Unknown]

We're gonna go to bed. Stuy, a new bakery that opened last year, welcome Home Bakery. Apparently they had a really successful Kickstarter campaign.

[Nikita Richardson]

They did. And I. It's crazy because I haven't been able to go yet. And I live down the street. I'm not kidding. I could walk there and. But I'm excited to see what they're doing because they used to work at laparchment4f, which is another one of them. One of the biggest bakery success stories from the pandemic. They're out in Brooklyn Heights, and they are very famous for making croissant cereal, which is mini croissants that you can pour into a bowl and eat, like cereal. And so I'm excited to see how they take kind of the experience that they got at LA parchment 4F and what they are going to bring to Bed Stuy, which is not a neighborhood that is bereft of bakeries, but could always use more. I always want more bakeries in my neighborhood.

[Unknown]

Let's talk to Gabriel. Hi, Gabriel. Thanks for calling, all of it.

[Alison Stewart]

Hey, what's going on? Allison?

[Unknown]

Hey, how are you?

[Alison Stewart]

Good afternoon. I wanted to talk about Silver moon Bakery on 105th street and Broadway. They've been holding it down in the neighborhood for a long time, and they're, like, in a legal dispute right now with their landlord.

[Nikita Richardson]

What do you love most about.

[Alison Stewart]

But their bread is good?

[Nikita Richardson]

Yeah.

[Alison Stewart]

Oh, everything they do is like, it's. I mean, it's basically the only bakery in the neighborhood that seems. I'm not like a aficionado per se, but like, you walk by at like 4am and there's a guy in there making the brioche.

[Nikita Richardson]

You know?

[Unknown]

Love that.

[Alison Stewart]

And they seem. They seem to run a tight ship. There's always a line outside. It's just like a nice, good, you.

[Unknown]

Know, nerdy bakery, neighborhood bakery. All right, thanks for giving that a shout out. Let's talk to Linda from Staten Island. Hi, Linda. Thanks for calling all of it.

[Alison Stewart]

Hi, how are you? And it's a neighborhood bakery on Staten Island. Moretti's on Forest Avenue and Cincy, the owner and creator of the dream cake. The Dream cake is unbelievably good in all sorts of flavors. She keeps on making new flavors all the time.

[Unknown]

Love that this text shout out to Steve's authentic key lime pie crust baked every day, filled with sweet, tangy goodness. A red hook treasure. I'm going today. I'm actually going to have a key lime pie party.

[Nikita Richardson]

And proof, one, I love that idea for you. And then two, proof that you can have a bakery that does one thing very well. And you. And, like, that's great. You don't always have to diversify. And I love going there. And I love getting a pie of theirs, too. For a party. You just roll up with one and everyone's so happy. Especially in the winter when I just could love. I would love some tropical flavors right about now.

[Unknown]

Any other you want to shout out before we finish?

[Nikita Richardson]

I mean, I just want to shout out every pastry chef ever. Yeah. Because I think that it is. I love sweets, and not just because I have a huge sugar tooth, but because, like I was saying, it is such a labor of love. And one sweet treat, one delicious baked good can kind of fix a bad day. It can lift your spirits and it's also one of the best gifts you can give people. I love giving people baked goods, whether I made them or not. And the light that you see on their faces when they receive that is, you know, incredible. So yes, I want to highlight all pastry chefs and all bakeries.

[Unknown]

I'll say just say tall poppy. That's all I'm saying. My guest is Nikita Richardson, editor for the New York Times Food Section. Thanks for joining us. We really appreciate it.

[Nikita Richardson]

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[Alison Stewart]

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