Photos by Scott Lych
The Best New Bakeries in Brooklyn Right Now
Eight destination-worthy spots
It was just a couple of years ago that BKMAG first celebrated the borough’s new “Golden Age” of pastry, the rapid influx of fun and delicious new bakeries popping up all over Kings County.
Which isn’t to say we don’t also love our Brooklyn institutions: those Polish bakeries of Greenpoint, the Russian bakeries of Brighton Beach, the Caribbean bakeries of Crown Heights and Flatbush, the Asian bakeries of Sunset Park, the Mexican bakeries of Bushwick (and Sunset Park), and the Italian bakeries of Carroll Gardens. Support your neighborhood favorites! It’s too sad to see them go.
The notable newbies, though, just keep coming. So here are eight more great spots that opened recently, setting out baked goods that not only have the locals swooning but are also worth a special trip for the rest of us.
A few quick updates to the last list before we get started on the new batch: Radio opened a second location at 186 Underhill in Prospect Heights; Lisbonata now also sells house-made soft-serve ice cream and fantastic breakfast burritos sent over every morning from Fort Greene’s Los Burritos Juarez; and Laurel Bakery closed on Columbia Street but is set to reopen on Washington Avenue, next door to the team’s Cafe Mado.
Photo by Scott Lynch
1047 Bedford Ave.
Opened at the end of 2024 by Isa Steyer and Billy Wright, two bread buddies who met while working at Apartment 4F, this unfailingly warm and friendly corner spot in Bed-Stuy serves up impeccable vibes and a seemingly endless supply of phenomenal baked goods from the kitchen. Anything laminated and flaky is delicious (pictured is a potato-and-ranch beauty), and the random specials are stellar as well (the bread pudding above, for example). Sandwiches come out at 11:00 a.m.; don’t miss the mortadella on sesame focaccia. Welcome home indeed.
Photo by Scott Lynch
63 Lafayette Ave.
Before decamping for a dream job in her native New Orleans last month, chef Amanda Perdomo had been making her magic happen each day at Strange Delight, transforming the restaurant’s front bar area into the Good Morning Cafe. But even though Perdomo is gone, Good Morning lives on, and gloriously so, highlighted by the spirally frosted breakfast bun, the funky shrimp gravy grits, the enormous muffaletta, and the puffy, warm, and well-powdered beignets. A total daymaker.
Photo by Scott Lynch
601 Vanderbilt Ave.
This Brooklyn outpost of a mega-trendy LA coffee shop could have just been annoying and/or unnecessary. Instead, it’s awesome. The scene is super relaxed and chatty (no free Wi-Fi means no laptopping), there’s seating inside and out, service is smiley and helpful, the straight-up drip coffee is noticeably very good, and while it’s not technically a bakery, the pastries here are, like all things Canyon, wonderfully curated, arriving every morning from both the aforementioned Good Morning Cafe team and Zoe Kanan’s excellent Elbow Bread in Dimes Square. Don’t sleep on Canyon’s own toasts and sandwiches, either; they’re made with slabs of She Wolf bread, prepared with intention and love.
Photo by Scott Lynch
316 Kent Ave.
Renata Ameni, with her stints in three Michelin-starred kitchens, is an elite pastry chef. So it makes sense the baked goods at Birdee, the bakery she opened in the spring of 2025 at the base of the niftily rebuilt Domino building, would be technically superb. What wasn’t a given is how unfussy and soul-satisfying they turned out to be, and thank God for that. The “Romeo and Juliet” danish had me swooning last week—the crust so buttery and flaky, the layer of cream cheese all soft and tangy, strips of guava paste sticky, tart, and sweet. Absolute perfection. The scene inside Birdee, however, skews “humorless grind,” everyone focused on their screens as Domino Plaza, with its pleasant breezes and lovely river views, beckons just outside.
Photo by Scott Lynch
226 7th Ave.
Chef Fidel Caballero can apparently open any kind of place and it’s amazing? One of the best tasting menus I’ve eaten in recent years was at his Corima in Chinatown, some of the best bar food ever was at Chucho, also in Chinatown, and the best breakfast-burrito-concha-combo I’ve ever had was at Caballero’s Vato in Park Slope. The tortillas are so fluffy, and the pastries, especially the crackly concha with yuzu custard and the deliriously over-iced cinnamon buns, buckle my knees every time.
Photo by Scott Lynch
86 S Portland St.
One of the great things about being a grown-up is that you can just eat a piece of cake anytime you want. Literally no one can stop you! And the best place in Brooklyn to pop by on a random day for a gorgeous slice of something moist and delicious is Morgan Knight’s delightful Saint Street Cakes on South Portland. There are always a few slice choices (the almond, pistachio, raspberry is so good), but Knight also has lots of full cakes on hand in multiple sizes and, temptingly, tons of other types of terrific pastries as well.
Photo by Scott Lynch
A&C Super
292 Leonard St.
292 Leonard St.
More chill vibes and killer pastries can be readily had at A&C Super, which Abby Swain and Chrissy Lee opened in the summer of ’23, and which fast became a vital neighborhood breakfast resource and hang. The actual customer-allocated space inside is tiny—basically a takeout window—but there are tables set up on the sidewalk and, even better, a secret patio a few steps away on Metropolitan. The egg-stuffed-biscuit sandwich is a signature move, but I think their poppy seed roll version, with a house-made sausage add-on, is even better. There’s lots of good sweet stuff here, too.
Photo by Scott Lynch
Sugar Butter Chocolate
1413 Bedford Ave.
Pastry chef Daniel Kleinhandler spent a lot of time in a lot of Michelin-starred kitchens (Jean Georges, a bunch of Daniel Boulud’s spots, etc.), but about three years ago, the Ditmas Park family man decided to chuck it all to run his own spot. And so this otherwise pretty barren stretch of Bedford Avenue gets Sugar Butter Chocolate, a dessert and pastry shop at which Kleinhandler makes ice cream, doughnuts, pretty little tarts, croissants, and some killer cookies.
