Bushwick Bakery makes scratch-baked French breads and pastries, carrying the tradition of a small patisserie Jean-Pierre Marquet opened on Brooklyn’s Smith Street in 1987. Today, the Bushwick bakery supplies gourmet supermarkets, coffee bars, and restaurants across New York, while its daily offerings bring French staples together with the diversity of its neighborhood. It also serves savory fare and special-order baked goods for wholesale and everyday customers.
Bien CuitSince opening in Brooklyn in 2011, Bien Cuit has built its name on dark, deeply caramelized breads and pastries made with old-fashioned care. Chef-owner Zachary Golper’s bakery mixes small batches, shapes loaves by hand, and uses slow fermentation lasting up to 68 hours before baking daily in Brooklyn. Its regional flour sourcing and distinctive approach have earned recognition including five James Beard Outstanding Baker finalist nominations and a Bon Appétit nod for its baguette.BROOKLYN, NY
Brooklyn Bread CompanyWith more than 30 years on Brooklyn’s Kings Highway, Brooklyn Bread Company bakes hand-rolled Italian breads and pastries fresh each day. Its Calabria-rooted tradition reaches back to Guiseppe Crupi’s family baking locations in the 1940s, and the bakery is known for its signature lard bread as well as old-world cookies. The company is a certified Brooklyn Made bakery and ships its specialties nationwide.BROOKLYN HEIGHTS, NY
Caputo Bakery, IncEstablished in 1904, Caputo Bakery is a Brooklyn bakery making fresh homemade baked goods, including seasonal Easter bread and Thanksgiving pies. The bakery also serves wholesale customers, carrying its long-running neighborhood baking tradition beyond its Court Street shop.BROOKLYN, NY
Mrs. London's Boutique BakeryBorn from a pastry chef and apprentice’s 1970s dream, Mrs. London’s is a French-influenced boutique bakery and café in Saratoga Springs, making scratch pastries, naturally leavened breads, desserts and savory café fare. The bakery has served its historic Broadway location for more than 20 years, carrying on traditions that include French macarons and breads made with New York State organically grown grains. Its creations have been featured on CBS and in The New York Times and Food & Wine Magazine.SARATOGA SPRINGS, NY