Bakeries in Manhattan


Select Local Merchants

An afterschool job became a career for Jessica Echevarria, who first honed her culinary prowess as a high schooler under the tutelage of master bakers at Soutine—a popular Manhattan bakery. Armed with degrees from the Taylor Business Institute, Jessica embarked upon an entrepreneurial adventure when she put her intimate knowledge of cupcakes, wedding cakes, and French pastry on display at One Cup Two Cupcakes. Creative cupcakes and gourmet pies line the shop’s shelves, and custom cakes and cupcake-tower displays bloom beneath Jessica's deft hands, which also regularly hand out baked goods to homeless shelters and afterschool programs.
953 Columbus Ave
New York,
NY
US
Baker Amy Noelle, featured in Martha Stewart Weddings, Brides magazine, and the Style network, crafts exquisitely decorated cakes adorned in her signature realistic sugar flowers. Most of the bakery’s ingredients are supplied by Amy's agriculturally inclined friends in Upstate New York, who she enlists in forming seasonal flavors that incorporate honey harvested from NYC apiaries and fresh fruit grown in Cooks Falls. Sharing her wealth of baking knowledge, she hosts two-hour classes in which clients can learn the artistry of baking artfully decorated cakes or sophisticated sugar flowers, which can be replanted in your garden to prank bees.
336 W 37th St, Ste 950
New York,
NY
US
Indulge in the selection of tasty treats at Butter Lane Cupcakes — this bakery is located in New York's East Village neighborhood. Don't leave without sampling their signature cakes and cookies (or maybe a little more). Low-fat fare is not available here, so leave some room in your diet. Catering is also available if you'd like serve Butter Lane Cupcakes' tasty dishes at your next party. Bike parking is also available outside the bakery. You won't find better prices in town than at Butter Lane Cupcakes, so grab all the snacks you can carry.
123 E 7th St
New York,
NY
US
Zaro's Bakery satisfies with an array of smile-inducing treats and savory snacks. Start the day with boiled and baked Zaro's Bagels ($1.10) or freshly baked kosher muffins ($2.10), washing them down with a steamy latte ($2.95) or a cup of coffee ($1.45). The expansive lunch menu features sammies served on traditional challah bread including black-forest ham and swiss ($6.95) and tuna salad with lettuce and tomato ($5.95), as well as pitas ($5.95 at 37th Street location, $6.95 at 920 Broadway) that can be customized with a mouth-watering array of meat, veggies, and dressings.
138 Bruckner Blvd
Bronx,
NY
US
NYC Yogurt's treats are far from indulgent?each 4-ounce serving has less than a half gram of butter fat, and only 100-110 calories. Despite its healthful content, more than 30 varieties hit the palate with extravagant flavors such as red velvet cake, cappuccino, and cookies 'n' cream. A toppings bar lets guests customize their treats with scoops of fresh fruit or chocolate-covered pretzels and hit their daily quota of saying the word "scoop."
102 Fulton St
Manhattan,
NY
US
François Payard Bakery, one of 13 Payard eateries across the world according to Fox News, claims not only a pastry case full of treats, but an acclaimed proprietor as well. François Payard, has accepted such prestigious awards as the James Beard Foundation’s Outstanding Pastry Chef award in 1995 and the Ordre du Merite Agricole medal of honor from the French government in 2004. Payard’s journey began almost 50 years ago in Nice, France, where he was born into a warm, flour-dusted family of pastry artists. He spent his childhood peeking over grandpa’s shoulder at the renowned family pastry shop, Au Nid des Friandises, on the Riviera. These early experiences shaped him fundamentally, and as a young man, François took his talent to Paris to serve as pastry chef in Michelin-rated La Tour d’Argent and Lucas Carton. But like the Statue of Liberty, François was inevitably New York bound, and made his way to the Big Apple in 1990. He started his first pastry chef role at Le Bernardin, which was awarded four stars by the New York Times. He also first opened the restaurant Payard Patisserie & Bistro in 1997, opening his own bakery in 2010. Today, François’s menu focuses on the classics: pain au chocolate, éclairs, and tarts, such as the seasonal Papa Payard. He also handcrafts signature cakes, from milk-chocolate espresso to flan, and savory sandwiches, quiches, and salads.
210 Murray St.
New York,
NY
US
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