The best way to banish the winter blues? Carbs, of course.
New York’s baking scene is hotter than ever, with one-of-a-kind bagels, croissants and donuts emerging from the ovens and deep fryers of the region’s most talented chefs.
And the demand for tasty treats is exorbitant. Comfort-seeking city dwellers go to great lengths to get their hands on delicious treats, many of which sell out within minutes.
Queens Kora Bakery has a waiting list of thousands for its high-demand donuts while Dominique Ansel’s Cronut continues to sell out late morning.
Here are five to try – if you’re lucky enough to get them. Plus, some tips on how to beat the lines for pastry research success.
Bagels from Popup Bagels
To put it bluntly, New Yorkers are begging for these bagels. Popup Bagels, a subscription bakery with roots in Westport, Connecticut, won the much-vaunted title of Best Bagel at Brooklyn BagelFest last October.
Owner Adam Goldberg, 47, told The Post that the “fun collaborations and freshness” of his bagels make them real winners. His recent “awesome flavors” range from dill pickle and caramelized onion to Utz Cheese Ball powder and Mike’s Hot Honey.
How to get one: Goldberg will be in the Big Apple this weekend to pop up at Danny Meyer’s Daily Supplies Upper West Side Location Sunday morning from 10 a.m. to noon.
Online pre-orders for the event — approximately 720 bagels sold by the dozen – sold out in just two minutes, but you can still walk in and grab a sandwich. There will be bacon, egg and cheese sammies on salted poppy seed bagels, or smoked salmon, tomato cucumber and red onion spread on all the bagels.
$12.50, Popup at Daily Provisions, 375 Amsterdam Ave., walk-in only, PopUpBagels.com.
During COVID-19, Wildair partner and pastry chef Fabian Von Hauske discovered that making luxury cream-filled donuts in unique flavors could be the bread and butter to keep his Lower East Side upscale restaurant. alive and well.
Von Hauske prepares the delicious fresh dessert from 7:30 a.m. to 11:30 a.m. two days a week in varieties such as tiramisu or amaro and citrus. They have enjoyed phenomenal popularity, changing the perception of customers of the famous six-year-old restaurant and wine bar.
“A lot of people think we’re a donut shop now,” Von Hasuke joked, noting that it sells out in 15 minutes on a good day.
How to get one: These donuts are only locked up at Wildair on Friday and Saturday afternoons from 12 p.m. to 2:30 p.m. This Saturday, Von Hauske concocts yuzu and black sesame.
$8 per donut, pickup only at 142 Orchard St., Manhattan, Wildair.nyc.
Millefeuille of Ham from Paris from Ghaya
Celebrity pastry chef Ghaya Oliveira was looking to introduce something savory to her menu at Ghaya inside the JACX&CO food hall in Long Island City. So French-trained Oliveira concocted the Millefeuille de Jambon de Paris, a delicious rectangular ham and Emmental cheese croissant that has become a fan favorite.
“A lot of people have been interested in layers and crispiness. We sell a lot of it,” Oliveira told The Post. No wonder she only makes about 20 of the coveted croissants — which feature six layers of rich ham and seven layers of gooey cheese — every day.
How to get one: It’s tricky, but Oliveira says “coming early for breakfast is the best bet.” Ghaya opens at 7 a.m. on weekdays and 9 a.m. on weekends.
$13.25, JACX&CO Food Lobby at 28-17 Jackson Avenue, Queens, JACXandCO.com.
What started in a Woodside apartment is now the sweetness of Queens. Kora Bakery has a waiting list of 10,000 people for its donuts, which come in cream-filled or pie-shaped varieties. Chef Kimberly Camara and her partner Kevin Borja offer unique Filipino flavors, such as flan de leche, ube custard and custard queso de bola.
How to get one: Although currently sold out, Kora will be reopen your online ordering portal this Monday at 15 pm for take-out orders. If you make it through high demand, a Long Island City pickup location will then be provided in a confirmation message. Kora advises that their donuts should be refrigerated in an airtight container after two hours and can be stored for up to three days.
Cronuts from Dominique Ansel Bakery
Nearly a decade after its creation in 2013, pastry chef Dominique Ansel’s iconic Cronut – a delicious croissant-and-doughnut hybrid – is still a highly sought-after sugar rush. His eponymous Soho bakery often sells out in the hundreds by late morning.
Keeping it fresh, Ansel introduces new flavors of the innovative bakery every month – January’s Caramel Flan Ganache and Orange Marmalade – and says they’ve become so popular that people are socializing for the treat from our days.
“There’s even a group of guests called the Cronut Club, who get together every month to get together and try the new flavor — I spotted them at the bakery this morning, actually,” he told the Post.
How to get one
Queue at the bakery before it opens at 8am. Or go easy: the bakery has opened an online pre-order withdrawal portal through which customers can choose a time slot to purchase two or 12 Cronuts for up to two weeks. The gate opens every Monday at 11 a.m.
$6.50 a donut, 189 Spring St., NYC.cronutpreorder.com.