"GO HERE: to continue the grand American tradition of standing in line for delicious pastries and bread at this lo-fi bakery from former Noma pastry chef Emil Glaser. He rewards all who brave the line with lovely traditional buns flecked with black cardamom, often hot from the oven, as well as other treats like croissants. ORDER THE: cardamom rolls (saffron around the holidays), croissants, seeded rolls with Comté, tebirkes (poppy seed pastry), and seasonal tarts. Toward the end of the day, sourdough loaves emerge to take home for dinner. Stock up on the seedy rolls for breakfast the next day, perfect with a coffee made from cult Swedish roaster Koppi. THE VIBE IS: minimal but somehow very Instagrammable, thanks to the great light and pretty ceramics. PRACTICAL STUFF: Open Wednesday to Saturday from 7:30 a.m. to 6 p.m. and Sunday from 9 a.m. to 3 p.m. Closed Monday and Tuesday. —Christine Muhlke" - Condé Nast
