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 ...

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

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.

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 ...