Bakeries in Union City


Select Local Merchants

  • Palermo's Bakery
    When Palermo's Cafe & Bakery opened nearly three decades ago, it was a small storefront affair. Husband and wife team, Joanne and Jerry Bruno, baked small-scale confections at first, but over the years, Jerry became adventurous, constructing elaborate designer cakes that grew more intricate over the years. Twenty-five years later, thanks in part to those same creations, the small Italian bakery has grown into three custom cake shops with more than 50 staff members. Still helmed by the Bruno family, Palermo's Cafe & Bakery creates lavish wedding cakes bursting with fondant flowers, and specialty cakes sculpted into an array of improbable shapes, such as 3D champagne bottles. Though baked goods and pastries vary by location, they often include more than 20 flavors of cookies, Italian treats such as cannoli, and kosher desserts such as rugalech. All of the duo?s whimsical creations are available for pick-up or delivery.
    Read More
    3701 Park Ave.
    Union City, NJ US
  • Francois Payard Bakery
    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.
    Read More
    3 Columbus Cir.
    New York, NY US
  • Three Tarts
    When Marla D'Urso decided to open a bakery, she knew who she wanted to work with: two of her former classmates from the Institute of Culinary Education. Kiyomi Toda-Burke and Sandra Palmer joined her at her Chelsea storefront, combining their baking and pastry skills like the rings of the Planeteers to summon everything from biscotti and dark-chocolate brownies to cookies and inside-out s'mores. Perhaps more surprising, even, are their signature items: spongy, handcrafted marshmallows naturally flavored with a dash of vanilla, raspberry, or mango. These have been recognized by the local media as well as O, The Oprah Magazine, The Today Show, and Good Morning America. Marshmallow flavors are not limited to just the three signature zings but also include other options such as rosemary chocolate and cinnamon. Befitting their surroundings in the heart of The Plaza Food Hall, the pastry mavens ensure that their creations catch the eye as well as the appetite. Blooming flowers, intricate bows, and geometric shapes adorn small squares of layered almond cake, which accessorize nicely with a damask-patterned apron or the metallic gleam of a candy dish.
    Read More
    1 West 59th Street
    New York, NY US
  • Auntie Anne's Rego Park
    In 1988, Auntie Anne's founders Anne and Jonas Beiler purchased a Pennsylvania farmers' market stand, where they experimented with dough until they created a pretzel that seemed to strike the perfect chord with their customers. Today, at their more than 1,150 locations worldwide, the pretzel makers still hand roll the original recipe but have added to the menu with inventive options, such as the pepperoni pretzel and eight signature dipping sauces. The team constantly explores new uses for the pretzel dough, such as wrapping it around hot dogs, slicing it into bite-size nuggets, or using it to build historically accurate Austrian villages. To transform the snack into a meal, they accompany it with specialty drinks, including frozen-lemonade desserts. When not twisting dough, Auntie Anne's team partners with the national charitable organization Alex?s Lemonade Stand Foundation, which raises funds to fight childhood cancer. They also reach out to the community through fundraising opportunities.
    Read More
    61-35 Junction Blvd
    New York, NY US
  • Viva Gelato
    Read More
    137 Rivington Street
    New York, NY US
  • Burgers & Cupcakes
    The fact that their eponymous menu items exist at opposite ends of the craving spectrum doesn't faze the chefs at Burgers & Cupcakes. Instead, they see it as a model for their very accommodating cooking philosophy. Chefs layer buns with eight styles of meat and vegetarian patties, as well as toppings such as goat cheese. beef chili, and grilled mushrooms. They can even part with the bun altogether and instead pair meat and fish patties with a towering salad or daily blue plate specials. For sweeter cravings, chefs create mini cupcakes in traditional flavor pairings. New York Magazine lauds the resulting cupcake varieties, saying they "stand out for their moistness and buttery, not-too-sweet icing." They can, however, still satisfy sweet teeth with flavors that range from the tart berry vanilla to the decadent mint chocolate chip or the once-thought-to-be-impossible chocolate on chocolate. Weekend brunch is also available with offerings of egg sandwiches, bottomless stacks of pancakes, and scrambled eggs with jalapeños, chorizo, and roasted tomatoes.
    Read More
    458 9th Ave.
    New York, NY US
Advertisement