Black Seed Bagels is a bakery in Nolita, New York City.
Black Seed in Nolita bakes Montreal-style honey-water bagels in a wood oven in New York City. Smaller, sweeter, denser than the New York standard.
Editorially verified May 18, 2026 by Lewis Vaughan, TableJourney editor. Source.
Tip: Mobile order is the fastest line. The beet-cured lox sandwich is the cross-style order to share.
Address: 170 Elizabeth Street, New York, NY 10012, New York City
William Greenberg Desserts on Madison Avenue has baked the canonical black-and-white in the Upper East Side, New York City since 1946. Schnecken.
Tip: Order black-and-whites in the bigger six-inch size. Pre-order schnecken at Rosh Hashanah; they sell out a week ahead.
Worth the queue: Black-and-white cookie
Levain Bakery has baked the six-ounce chocolate chip walnut cookie in the Upper West Side, New York City since 1995. Two-tray racks, lines around the block.
Tip: The original Upper West Side basement counter has the shortest line at 17:00. Heat one for ten seconds in your hotel microwave.
Worth the queue: Chocolate chip walnut cookie
Zabar's on Broadway has anchored Upper West Side appetising in New York City since 1934. At 2245 Broadway. Booking recommended. Reservations advised.
Tip: Take a number at the appetising counter the moment you walk in; the bakery side has no number system.
Worth the queue: Black-and-white cookies, babka
Balthazar Bakery on Spring Street in SoHo has supplied New York City's croissants and country breads since 1997. Open daily 07:00-19:00. At 80 Spring Street.
Tip: Take the morning pastry to the chairs at the Spring Street subway plaza; the bakery line moves faster than the cafe line.
Worth the queue: Pain au chocolat
Uri Scheft's Breads Bakery near Union Square turns out the city's most-loved chocolate babka in New York City. Rugelach by the pound, challah on Fridays.
Tip: Babka comes hot from the oven at 11:00 and 15:00. Slice with a serrated knife at home; do not pull it apart while warm.
Worth the queue: Chocolate babka
Veniero's has filled cannoli on East 11th Street in the East Village, New York City since 1894. Sfogliatelle, pignoli cookies, ricotta cheesecake.
Tip: Cannoli are filled to order at the counter; never buy pre-filled. Espresso at the bar is the after-dinner move.
Worth the queue: Cannoli
