From Greenpoint laminated obsessives to Arthur Avenue cannoli institutions to East Village third-culture pastry rooms, the bakeries that have New Yorkers lining up at sunrise.
The full ranking
From Greenpoint laminated obsessives to Arthur Avenue cannoli institutions to East Village third-culture pastry rooms, the bakeries that have New Yorkers lining up at sunrise.
Dolly's (Bed-Stuy)
A Bed-Stuy bakery-cafe that went viral on the strength of an ube morning bun dusted in purple sprinkles and a cheesesteak-and-egg sandwich layered with provolone, house Cheese Whiz, and steak sauce aioli. Massive chocolate chip cookies and honey buns that require three napkins complete the picture.
Radio Bakery (Greenpoint)
Named one of the 22 best bakeries in the United States by the New York Times in 2024, Radio opened in Greenpoint in 2023 and immediately produced lines from opening time. The signature is chocolate-in-the-dough, chocolate-on-the-inside, chocolate-on-top croissants, alongside twice-baked pistachio and focaccia-based savory sandwiches.
Hani's Bakery (East Village)
An East Village bakery opened as a tribute to co-owner Miro Uskokovic's mother Hani, serving American pastry classics refracted through Serbian and Indian heritage. The triple-chunk Valrhona chocolate cookie and malted milk-glazed cinnamon bun are the draws, alongside elaborately executed cakes and a gochujang turkey Swiss pinwheel.
Elbow Bread (Chinatown)
A Lower East Side bakery from former Sadelle's baker Zoe Kanan, turning out old-school Jewish baked goods with a modern twist. The sweet potato pretzel, shaped like two arms in a hug, is the most-photographed item; the bialy with caramelized onions and pecan rugelach are the steady anchors.
Gino's Pastry Shop (Belmont, Bronx)
A 70+ year Arthur Avenue Italian-American pastry shop in the Bronx's Belmont, still turning out cannoli, sfogliatelle, and biscotti by the same family ovens. A pilgrimage stop for serious Italian-bakery enthusiasts and a near-perfectly-rated neighborhood institution.
Miolin Bakery (Park Slope)
A Park Slope bakery that has been named one of the city's top croissant destinations by Conde Nast Traveler, The Infatuation, and The New York Times. The croissants are exceptionally airy with buttery French-style layers and an extra-crackly bottom; the strawberry-jam and Nutella versions draw weekend queues.
Smør Bakery (East Village)
A small East Village Scandinavian bakery focused on cardamom buns, kanelbullar, and laminated pastries served alongside specialty coffee. A weekend-line favorite for buttery, precisely-baked Nordic essentials.
ACQ Bread Co (Williamsburg)
A Williamsburg microbakery known for naturally-leavened sourdough, focaccia, and seasonal pastries from a tightly-run program. Locals praise the crust, the open crumb, and a baker's-baker tenacity that has earned near-perfect ratings.
Patisserie Tomoko (Williamsburg)
Chef Tomoko Kato, who cooked at Le Bernardin and Bouley, runs this intimate Williamsburg shop specializing in Japanese-influenced French pastry: matcha green tea doughnuts, yuzu chocolate mousse cake, black sesame dacquoise, and a weekend dessert prix fixe with housemade hojicha soufflé and sweet potato ice cream.
Agi's Counter (Crown Heights)
Chef Jeremy Salamon's Crown Heights counter serves a modern pastiche of Hungarian, Austrian, and Jewish cuisine with a Michelin Bib Gourmand distinction. Eastern European-inspired pastries, egg sandwiches, and all-day savory plates draw steady crowds to the 25-seat room.
Ranked across 5 sources: The Infatuation NYC 2025; Time Out New York 2026; Resy 2025 (unordered roundup); Yelp · Ranked by Rating (June 2026); Google Reviews · Ranked by Rating (June 2026). Full scoring is on the Methodology tab above.
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