#bakery

#bakery

The layout reads immediately through its centerpiece. A large counter traces a curved path across the room, guiding both movement and attention. Formed from a reclaimed millstone, the surface has been cut into three segments and reassembled into a continuous, fan-like sequence.

The bresaola panini layers paper-thin cured beef, Parmigiano-reggiano, and shaved fennel on ciabatta for a balanced bite of salty, sharp, and crisp.

"They say the best things come in threes, and our iconic roll trilogy is no exception. We can't wait for our customers to experience the Chicken Roll as the ultimate headline act of our flaky franchise."

Ambrosia's lineup of cakes, cookies, and tarts doesn't necessarily stand out among the city's best bakeries, but it offers a charming experience.

"Local. Organic. Handmade with love. We're baking in here seven days a week. We never cut corners. It's all about real food, real butter, real cream."

The signature bar snack (or as the menu playfully puts it, "snak") here is Sinclair's riff on Chex Mix, which incorporates crunchy ramen noodles, almonds, and spicy-oily Sichuan chile crisp ($12). You'd be remiss not to order some of Sinclair's fluffy focaccia. I had it as part of the Rosemary's Other Baby plate, which came with a rosemary-laced tomato jam that the owner thriftily imparts added flavor from the bar's wine.

"The longer they sit, they start to wrinkle," Goldman told the outlet. Wrinkle-prone baked goods include things on the fluffy side, especially soft breads or cakes like panettone. Of course, some baked goods are naturally wrinkly, like crinkle cookies, but in general, Goldman thinks you should be wary of a bakery item with oddly placed folds. He explained the phenomenon, noting that moisture evaporates from baked goods as they sit and start to stale.

CopperLeaf Bakery and Wine Bar, a new cafe located at Frederick Douglass Boulevard and 114th Street in Harlem, is serving up sweet treats and hot drinks this winter. The business officially opened in December 2025, and their most loyal customers have been trudging through the January snow to get a taste of the eatery's pride and joy: their freshly baked sourdough bread. The cafe's drinks are a mixture of traditional and eccentric.

Former consort braved the newly reincarnated Absolute Bagels & bailed when he found 45 people in line, in the cold. One of our oldest friends, who retreated to the Bay Area long ago, always used to say: "The more New Yorkers get fucked, the more they like it." Now with more Instagram...

The cult-worthy French-Asian bakery already has branches on Mercer Street in Covent Garden and Duke Street in Marylebone, and will be launching on Shaftesbury Avenue this spring . The bakery combines Parisian patisserie flair with global flavours, stocking the likes of housemade shokupan (Japanese milk bread), sausage and cheese croissants with Japanese bbq sauce, tomato confit pain suisse and miso bacon escargot with spring onions and coriander.

2026 is ushered in via a wave of brand new eateries across the capital. Ignore the call of dry Jan and instead book yourself into one of these many new openings. Finding your purse-strings to be extra-tight post Christmas, then a single bun at Claridge's brand new bakery might be the best option, or maybe try a bargain bowl of wonton noodles at Hoko's new outlet in Covent Garden (or just look at our list instead, for meals under a tenner in London).

If you like to start your day with pastries and bagels and end it with pizza, you'll want to pay a visit to Wingen Bakery in Livermore. By day, this spot operates as a cafe, with grab-and-go pastries, like their wildly flaky and generously filled pain au chocolat, as well as full-service sit-down breakfast and lunch. At night, you'll find a separate menu of sourdough pizzas with seasonally rotating toppings, salads, and small plates.

When Common first appeared on my radar, I couldn't quite figure out what exactly this project was going to be. Located on Karl-Marx-Straße in Neukölln across the street from Shaam, their social media teased pastries, coffee, and then suddenly also pizza. It wasn't until after the opening when I understood the concept: Bakery by day, pizza joint by night. A shape-shifting, dual-personality food project, united in an expertise and love for baking, with serious ambition hiding behind its stripped-back, neighborhood feel.

We only got approved this afternoon and have 2 (two) days to prepare hundreds of croissants, pastries, kouign-amann, breads and desserts. We will do our best to make it unforgettable, the operators wrote this Thursday on Instagram. We want to see a long line y'all, down the entire plaza. We'll make your time worth it in sweets.

I wanted to share my recent experience with JustBake Bakery in Hyderabad. If you're someone who loves fresh cakes, pastries, and desserts, this place is definitely worth checking out. They offer a wide variety of cakes for birthdays, weddings, and every special occasion. The taste, quality, and presentation are simply amazing. What I really liked is their consistency in freshness and the wide range of flavors available. From classic black forest to designer cakes, they have everything. Their service is also quick and friendly.

A small bakery in the West Village is making rich, Halloumi cheese-filled pastries that are unlike any other. The brick-and-mortar launch of Hello Halloumi happened a few weeks ago and their savory pastries are bringing Cyprus' diverse flavors alive in the Big Apple. Originating from the birthplace of the Greek goddess of love, Aphrodite, Cyprus is home to the production of halloumi cheese. Known for its unique savory, salty and slightly tangy flavor, the cheese has a growing market in the U.S. in recent years.

Michele DeSmet and Courtney Tomioka, the couple behind bakery Made out of Dough, decided that instead of launching just a storefront next to their bakery to sell their products, they'd create a marketplace for other small businesses and vendors to sell their products, too. "It's literally an industrial warehouse that we turned into this little co-op," DeSmet says. "It's almost like a mini farmers market."

The fall dessert menu includes a caramel upside-down cake, the best banana pudding ever made (my words), a plant-based mocha cookies & cream cake, cookie butter brownie bars, a pumpkin swirl crunch mini Bundt, a coconut pineapple cake slice, chocolate Boston cream pie, and the otherworldly guava chiffon cake that was the calling card of H&P's San Jose business a few years back.

You'd be hard-pushed to name a more iconic London restaurant than St John. Since opening in 1994 i n a former bacon smokehouse by Smithfield meat market, Fergus Henderson's legendary spot has reimagined British food with his pioneering nose-to-tail dining, earning a long-held Michelin star. Even the late, great Anthony Bourdain called St John the 'restaurant of my dreams'. High praise indeed.