Six Bakeries Opened in Brooklyn This Year. Only Some Are Worth the Line.
By mid-March every year, Williamsburg gets a new bakery. By April, Greenpoint catches up. By June, Bed-Stuy pushes back with one doing something the others don't — sourdough donuts, kouign-amann the size of a dinner plate, croissants laminated with cultured butter from a single farm in Vermont.
2026 has been particularly aggressive. I've been to every new opening since January (one downside of writing this — the calorie budget is shot by week three).
The shortlist is below. I have strong opinions about which ones are actually worth the wait. I'm going to keep them to myself for a paragraph longer.
My take: two of the most-voted are absolutely worth the morning trek. One is hype that doesn't survive the second visit — perfectly good pastries, but the line is forty minutes for what you can get in fifteen at a place two blocks over. I'll let you guess which by the comments next week.