Bakeries in Schenectady

Select Local Merchants

Goodway Bakery uses natural, high quality ingredients to handcraft a menu of fresh baked goods from scratch every day. The coconut craving can order the coconut macaroons ($12.95), a thick, chewy blast of tropical sweetness, with a crisp, toasted exterior and a nearly molten, sticky-sweet interior. Those vying for a chocolaty treat can sink delighted dentures into a collection of old-fashioned gourmet brownies with nuts ($9.95). Made with real butter and Madagascar bourbon vanilla, these fudge-like bastions of joy are packed with walnuts and copious amounts of chocolate, treating mouths to a symphony of textures, flavors, and sugar-induced outbreaks of uncontrollable giggles.

93 West Campbell Road
Schenectady,
NY
US

Best-friend bakers Abby Ruscitto and Shawnie Masilotti craft Melt Creations' kaleidoscope of custom cake pops in an array of sweet flavor combinations. Fourteen cake varieties including chocolate, cheesecake, and sugar-free selections bake into bite-sized orbs before 25 coatings wrap each morsel in a caramel, pomegranate, or chocolate-mint-flavored shell. Confections don crowns of frosting and toppings of colorful sprinkles or crushed pretzels, then perch atop a paper stick for silverware-free savoring. Meanwhile, designer cake pops take on preplanned combinations such as the Breakfast, which merges the salty sweetness of maple-apple-bacon cake with maple frosting and tomorrow's news.

66 Saratoga Drive
Schenectady,
NY
US

When Nord Brue and Mike Dressell began perfecting their recipe with the help of a professional NYC bagel maker in 1983, the bagel was still an anomaly in the food world—it was, for the most part, geographically and culturally isolated in New York City. Fueled by a desire to change this reality, the duo opened up the first Bruegger's deli with the hope of eventually introducing the rest of the country to the bagel. Brue and Dressell have since realized their dream, sharing their distinctive recipes and culinary traditions at 300 locations spread across 26 states. To this day, they oven-bake their center-less bread rolls every morning and afternoon, populating counter displays that also brim with daily made breads, Vermont cream cheese, and custom-roasted coffee.

Executive Chef Philip Smith and his network of gourmands use the original five-ingredient recipe for their bagel dough, which they shape into more than 20 varieties. Certain menu items may vary from store to store across the country; they draw from each region's local recipes garnered from dialogue between local consumers and store bakers, eschewing the homogenized approach to food adopted by many national chains and preprogrammed chef bots.

Sometimes staffers slather bagels in eclectic cream cheeses such as wasabi, garden veggie, pumpkin, and smoked salmon, or they sandwich them around meats, cheeses, and spreads to evoke the flavor of chipotle or a california sushi roll. Culinary crews assemble meals from local, and often organic, produce and craft bagels and breads from locally milled flour. Baristas also pour house blends of only 100% arabica coffee that is certified sustainable by the Rainforest Alliance.

1634 Union St
Schenectady,
NY
US

Fresh baked pretzels all day. WE DO DELIVER!

5 Southside Dr
Clifton Park,
NY
US

When Nord Brue and Mike Dressell began perfecting their recipe with the help of a professional NYC bagel maker in 1983, the bagel was still an anomaly in the food world—it was, for the most part, geographically and culturally isolated in New York City. Fueled by a desire to change this reality, the duo opened up the first Bruegger's deli with the hope of eventually introducing the rest of the country to the bagel. Brue and Dressell have since realized their dream, sharing their distinctive recipes and culinary traditions at 300 locations spread across 26 states. To this day, they oven-bake their center-less bread rolls every morning and afternoon, populating counter displays that also brim with daily made breads, Vermont cream cheese, and custom-roasted coffee.

Executive Chef Philip Smith and his network of gourmands use the original five-ingredient recipe for their bagel dough, which they shape into more than 20 varieties. Certain menu items may vary from store to store across the country; they draw from each region's local recipes garnered from dialogue between local consumers and store bakers, eschewing the homogenized approach to food adopted by many national chains and preprogrammed chef bots.

Sometimes staffers slather bagels in eclectic cream cheeses such as wasabi, garden veggie, pumpkin, and smoked salmon, or they sandwich them around meats, cheeses, and spreads to evoke the flavor of chipotle or a california sushi roll. Culinary crews assemble meals from local, and often organic, produce and craft bagels and breads from locally milled flour. Baristas also pour house blends of only 100% arabica coffee that is certified sustainable by the Rainforest Alliance.

19 Clifton Country Rd
Clifton Park,
NY
US

Bruegger's bagels are culled from fresh, wholesome ingredients and then kettle-boiled in the New York tradition, resulting in chewy centers with crisp outer crusts. Awaken your taste buds with a savory combination such as the asiago-parmesan bagel smothered with olive-pimiento cream cheese ($0.99 for bagel only, $2.29 with cream cheese). Or prove yourself to be a sweetie by adopting a family of six carb circles and washing them up and behind the ears in a tub of garden-veggie cream cheese ($7.89). Bruegger's deli menu is flanked by an array of breakfast sandwiches ($2.99–$6.79) and lunch fare; bury thoughts of the snarky snooze button with the spinach-and-cheddar-omelette sandwich, or defuse your lunchtime hunger siren with a signature sandwich ($5.69–$6.99) such as the herby turkey or roma roast beef.

594 New Loudon Rd
Latham,
NY
US