Pastry Crawl through Hell’s Kitchen
Little Pie Company
Broadway’s best pies
About: Since 1986, Little Pie company has been a staple of the theatre district. Little Pie Company does the classics well – the lemon meringue, key lime, Mississippi mud, and apple pie are delicious – but also adds a twist, with sour cream apple and walnut pie. While they make other baked goods, as the name suggests, the real star is the pie.
How to do it right: There is limited seating, so get a selection of mini pies to-go. Stick with the pie (the cakes are hit or miss) and don’t sleep on the tangy lemon meringue.
2. Poseidon Bakery
Four generation-owned traditional Greek bakery
About: Opened in 1923, Poseidon is the only Greek bakery left in Manhattan that rolls its own filo dough. While most of Manhattan’s Greek bakeries relocated to Astoria in the 60s, Poseidon has held its ground.
How to do it right: There is no seating, so be ready to take home a big box. You can’t go wrong with heavily-filled spanakopita, fruit strudels, and syrup-soaked baklava, but also try some of the more rare offerings, such as trigonia (syrupy pie, stuffed with almonds and almond paste) and perfectly crumbly finikia. Get the galaktoboureko (thick, cream-filled pie); it’s kept by the cash register.
3. Sullivan Street Bakery
Bread-lover’s paradise
About: Bread maestro, Jim Lahey, gained national attention for his “no-knead” bread method, saving home bakers countless hours. An even quicker way to phenomenal bread, however, is to get it from Lahey himself at Sullivan Street.
How to do it right: This is a delightful spot for a casual breakfast or lunch, with an expansive menu that merits multiple visits. While the bread is the focus, try the breakfast sandwiches which feature fluffy brioche, filled with luscious scrambled eggs. The potato flatbreads are stellar, sprinkled with salt and herbs, and the bomboloni - donuts bursting with jam and cream - are a messy delight. Even the simple strecci – soft and chewy loaves made with pizza dough, glistening in grassy olive oil – should not be missed.
4. Husacar & Co.
Tiny, hidden cupcakery, with gluten-free options
About: This unassuming bakery, tucked away in Hell’s Kitchen, packs a punch, with inventive cupcakes and stunning custom cakes. Owner, Husacar Aquino, opened the bakery after winning Food Network’s “Cupcake Wars” for his unexpected flavor combinations – many of which he has carried over to the bakery.
How to do it right: While there is outdoor seating, plan to take a box of cupcakes home. Husacar & Co.’s cupcakes seem traditional with perfect buttercream swirls, yet each are stuffed with cream and frosting. They nail the classics, but try the unique flavors. The avocado cake, filled with caramelized banana custard, topped with avocado-lime buttercream, caramel drizzle and toasted oat streusel is special, as is the crème brûlée cupcake, topped with a shatteringly-thin layer of caramelized sugar.
