Tompkins Square Bagels on Avenue A boils bagels at dawn in the East Village, New York City. Eight cream-cheese flavours, hot bagels until they sell out, cash counter.
Tip: Sells out by 13:00 most weekends. Lunch arrives early; the lox sandwich is built thick.
Address: 165 Avenue A, New York, NY 10009, 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, with house-cured lox.
Tip: Mobile order is the fastest line. The beet-cured lox sandwich is the cross-style order to share.
Worth the queue: Beet-cured lox sandwich
William Greenberg Desserts on Madison Avenue has baked the canonical black-and-white in the Upper East Side, New York City since 1946. Schnecken, hamantaschen, Linzer.
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. Sliced lox, sturgeon, fresh-baked babka, and a famously argumentative counter.
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. Keith McNally's brasserie next door uses the same loaves.
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, Israeli sourdough.
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
