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On our list of the best dessert spots in New York.
This Spring Street storefront has turned out bread for the restaurant next door since 1997, working out of a space barely bigger than its ovens. The levain and a dried-fruit focaccia are steady sellers, alongside a raspberry-studded caramel-chocolate tart and the usual case of croissants. Other cafes and restaurants around the city buy in for the same loaves, treating a Balthazar baguette as a mark of quality on their own menus. Coffee is poured to go, nothing more.
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Perfect for
Dessert runEasy on the walletA low-key catch-up
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