Manhattan Bakery Counters for Bagels and Buns
A Manhattan bakery round, from meringue cakes made behind glass on 8th Avenue to 24-hour donuts and Swedish cardamom buns on West 14th Street, finishing with fermented bagels to take to the park on Greenwich Avenue.
Meringue cakes are assembled behind a glass window at this Parisian-style bakery at 37 8th Ave, where a chandelier hangs over the room and the kitchen stays in full view. Almond croissants, milk bread rolls, large swirled meringues and lattes fill out the counter. It is open daily from 7 AM to 7:30 PM.
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Donuts and coffee have come from this modest counter at 203 W 14th St around the clock from 1964, drawing steady crowds at any hour. Pastries and sandwiches are on the menu as well, and it is open 24 hours every day.
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Swedish sourdough and spiced cardamom buns come from traditional baking methods at this brick-walled shop at 348 W 14th St, where a maple pecan bun is a steady pick and opinions on the cardamom bun differ. Seating is a single bench without tables. It opens at 7 AM on weekdays and 8 AM on weekends, closing at 7 PM.
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Sesame and everything bagels from fermented, boiled dough come with cream cheese, tomatoes, dill and capers at this walk-up counter at 73 Greenwich Avenue, with cold brew on tap. There is no indoor seating, and the park across the street suits takeout. It is open daily from 7 AM to 5 PM.
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