Regina Katopodis and her team put out at least 100 different items in Astoria, from Greek breads — like a hearty semolina loaf, cheese-filled rolls, braided tsourekia and almond-topped vasilopita — to a buffet of sweet cakes and cookies, including spiced melomakarona, buttery kourabiedes, rolled kataifi, and can’t-miss diples, ribbons of fried dough soaked in a sugar syrup. Baklava comes in every contortion imaginable. Katopodis and her co-owners also run Pi Bakerie in Soho, where a pared-down menu of Greek savories and sweets is on offer alongside an extensive coffee menu. Sister bakery in Soho Pi Bakerie is also open.

One of the Upper East Side’s longest continually running businesses, Orwasher’s was founded by a Hungarian family in 1916 and now also operates a location on the Upper West Side. Baker Keith Cohen’s starters and naturally leavened breads are spiked with different types of wine and lager. The shop is best known for its rugelach, pumpernickel bread, spelt loaves, jelly doughnuts, and black-and-white cookies, but the sticky-bun babka and cherry cheese strudel are also worth a taste. Right now, Orwasher’s is offering a $7 credit to all NYC Public School students with student ID to buy a loaf of bread, a cookie, or a snack. Order online.

A father and son team, Nikolaos and Jerry Pantelatos, is behind this Bayside bakery, which opened in 2016. Skip the baguettes in favor of a loaf of walnut bread, mauve and nutty, or pesto-olive bread, a meal onto itself. On the sweet side, French classics like tarte Bourdaloue — filled with poached pears and almond cream — eclairs, Opera cake, and chocolate bombes decorated with white chocolate pearls are standard.

This Australian import in Nomad from bakers Paul Allam and David McGuinness is offering a selection of its breads and pastries for pre-order and delivery, including several sourdoughs and croissants. Frozen meat pies and sausage rolls, as well as beer and natural wine, are also available. Delivery is a flat $10, with a 25 mile radius. Expect a two-day lead time.

It’s easy to get lost at Eataly, so the next time, focus on the baked goods, which have always been consistently stellar. A dozen varieties of focaccia — not including pizza — three sizes of ciabatta, crusty loaves of olive bread, and hearty rounds of whole wheat are among the bakery’s standout options. On the sweet side, everything from a humble loaf of apple butter cake, sold by the slice, to tiramisu, under a thick shower of cocoa powder, is excellent. Pasticcini (mini pastries) are a great way to try more than one type of cake, tart, or cookie. The restaurants inside Eataly are closed, but the bakeries are open in Flatiron and at the FiDi locations.

Ole & Steen normally operates three locations in Manhattan, but only the one on Broadway near Union Square is still open, and offering delivery through Caviar. Available for delivery or pick-up—contactless order ahead via Ritual—are a large selection of rye breads, sourdough, the shop’s signature skagen loaf, spelt loaves, and seed rye rolls. On the sweet side, find cinnamon rolls and frosnappers: pastry twists filled with marzipan, poppy, and sesame seeds.

The babka alone is worth a trip to the Breads flagship in Union Square, but the shop puts out a vast collection of yeasted loaves, cakes, and pastries each day, combining Middle Eastern flavors and European technique. Croissant dough gets twisted into pretzels and showered in poppy and sesame seeds; creme brulee danishes are covered with toasted almonds; challah gets studded with everything from pockets of gouda to cranberries; and hearty whole grain loaves can be sliced to order. Breads also operates a location near Lincoln Center and a kiosk in Bryant Park.

The sign over the door still says Moishe’s, and Moishe Pearl still owns the East Village building, but there’s a new baker at 115 Second Avenue — and for the first time in probably 100 years, he’s French. Jean-Francois Hebert is from Normandy, so in addition to the baguettes, croissants and brioche, there are specialties from the North of France like tartes au sucre — soft rounds coated in sugar and dotted with a few trinkets, such as almonds or bits of chocolate. Fruit tarts, including lemon meringue and tarte Normande — slices of tart apple baked into a custard — fill a small refrigerated case. Delivery via UberEats.

Most know Russ & Daughters for its wide selection of smoked salmon and quality caviar tins, but the shop also bakes its own bread and bagels. The original Russ & Daughters on Houston is still open from 9 a.m. until 4 p.m. Monday through Friday, and offering bagels, babka, and rye in addition to its usual offerings. Russ & Daughters at the Jewish Museum on the Upper East Side is also open during the week, but only for local delivery only on Caviar. Russ & Daughter’s Brooklyn plans to offer local delivery soon. Russ & Daughters offers nationwide shipping for bread and bagels (and other popular items) via Goldbelly.

Founded by Monica Von Thun Calderon, one of the original partners of Sullivan Street Bakery, Grandaisy exhibits the same Italian bent, with a bread roster that includes sheet pizzas of potato, zucchini, or tomato; and loaves of bread that run to ciabatta, brioche, nut bread, and Pugliese, among others. The Tribeca bakery is open from 7 a.m. to 3 p.m. for pickups. Sweets, sodas, and coffee also available. The bread pudding is legendary.

Baker Francois Danielo and co-owner Nadia DeJesus opened La Boulangerie in Forest Hills’s downtown nearly 10 years ago. Since then, they’ve built a loyal following for their naturally leavened loaves, including hearty miche — a massive whole wheat round sold by the quarter loaf — crisp baguettes, sourdough rounds, pert brioche, and bricks of Pullman-style white bread. Go early to watch the bread come out of the oven. Croissants and scones are made every morning, but the sugar-coated beignets, plump apple turnovers, and apricot custard danishes are worth a train ride into town for a taste.

Jacqueline Eng, who once was head baker at the Altamarea Group, opened this LES shop in 2018 and has since gained a local following for fresh goods. Offerings include an everything bagel baguette, fig and pecan baguette, sourdough, and cookies. Note: It only offers delivery on Wednesday from 12 p.m. to 6 p.m. and pickup on Saturdays from 9 a.m. to 4 p.m. Preorder online.

Another French bakery has come to Williamsburg, this time from baker and chef Florent (Flo) Andreytchenko and co-owner Joana Silva. Chocolate croissants here are deeply browned, and shatter as you bite into them. Organic, naturally leavened oval-shaped loaves are primarily whole wheat; the seeded country bread gets a dip in a blend of sunflower and millet seeds for extra crunch. Do try the kouglof, which, here, is not sweet but savory: a soft, individual loaf filled with a mixture of vegetables and cheese or meat and cheese or eggs and cheese or just cheese.

Well before Dumbo was cool, in 2004, Herve Poussot (who once made the desserts and bread at Le Bernardin) opened a bakery. Still one of the neighborhood’s favorite stops, Almondine is known for croissants that taste like the ones on every corner in Paris, and Poussot’s chocolate eclairs have a nice balance between crisp pastry and soft cream filling. The hazelnut-raisin bread is a crowd favorite, and baguettes sell out early.

Housed inside a former print shop, banker-turned-baker Gus Reckel’s Bushwick bakery turns five this year, and shows no signs of slowing down. Reckel’s breads are hearty and funky, crisp on the outside and dense inside. The miche and baguettes are bestsellers, but don’t miss the olive bread, thick with whole, seeded black olives. A bit of the sourdough starter goes into the croissant dough, which then gets folded and turned and rolled into a dozen different flavors: chocolate, beet chocolate, almond meringue, sausage, raisin, pistachio, ham and cheese, jalapeno-cheddar, mushroom-feta, and a handful of danishes, some savory, others sweet, including an origami-like apricot scented with rose. Reckel is committed to staying open — currently from 7 a.m. until 3 p.m. daily — and is giving away bits of his sourdough starter and selling stone-ground flour in addition to his own bread.

Zachary Golper and his wife and partner Kate Wheatcroft brought a new level of obsessiveness to baked goods when they opened their first small shop in Boerum Hill in 2011. Baker Sarah Wilkens currently runs the ovens. Bien Cuit’s signature miche (large round whole-grain loaf made entirely with wild yeast) are some of the city’s best, and its baguette (with sharply curved slits) some of the city’s most beautiful. Wilkens and Golper spin up new flavor combinations seemingly daily: a sprinkle of rosemary atop an apple tart; buttermilk and bacon in an Irish soda bread; double chocolate brioche; rum raisins-browned butter pound cake. See the website for updates on which locations are open. Order delivery, or see Bien Cuit’s website to order ahead for in-store pickup.

Baker Shari Call and her business partner Julissa Escobedo opened Simple Loaf last year after nearly a decade of experience in baking and pastry. The Park Slope bakery has become popular for their morning buns, spirals of cinnamon sugar, but the crusty breads, thick biscuits, and chewy cookies are all also worth a taste. The selection varies, and bread sells out early. Check the Instagram page before going.

Sunset Park artisanal bakery Moonrise provides sturdy rye and sourdough loaves as well as Finnish braided almond bread and cookies for pick up Wednesday through Sunday at its Sunset Park store. Hours vary, and one may order online in advance. Delivery provided in Sunset Park and Greenwood Heights on Sunday for a $1 charge.