Somedays is a from-scratch bakery with croissants and other lamination dough pastries serving as their core menu item. Their black sesame tahini croissant was featured in The New York Times’ best ...

A croissant is a buttery, flaky pastry of Austrian origin that became a hallmark of French baking. It's made from a laminated dough, which involves folding layers of butter into dough multiple times ...

Silver Moon Bakery is back, sort of. The longtime cake-making hotspot and Upper West Side community hub, which closed in ...

The bakery’s founder, Lucie, pours her French-inspired love for baking into every creation, and this cookie is no exception. Simple, yet elevated, it’s a small indulgence that’s worth a detour.

The cakes were from Valencia Bakery, which has five locations in New York City, including the Bronx and Brooklyn.

A New York bakery’s riff on the childhood favorite adds pistachios, halvah and a little sophistication. Listen to this article · 4:29 min Learn more Share full article ...