Dominique Ansel Bakery

"Dominique Ansel is home to not one but two viral foods—the cookie shot, and the Cronut, which is actually pretty delicious. The lines outside depend on how many tourists are hoping to film a taste test after their visit to Brandy Melville. In other words, the weekends are a nightmare. Swing by on a weekday instead, and try the exemplary plain croissant while you’re at it." - bryan kim, molly fitzpatrick, willa moore, will hartman, sonal shah

"Ansel’s family is celebrating the flagship bakery’s anniversary of having opened at 189 Spring Street, between Sullivan and Thompson streets, 13 years ago today. In honor of its birthday, the bakery is rolling out a new menu with items like a coffee cake, an apple dessert with brown sugar, and other autumn pastries." - Melissa McCart

"Yes, people still line up early in the morning to get a Cronut in one of Soho’s great spectacles, but there are plenty of other pastries of an unusual sort. And there are sandwiches, too, made on predictably great bread from a shifting roster that includes a toasted cheese and a Dijon chicken salad dotted with pistachios. A variety of croissants are also available." - Robert Sietsema, Melissa McCart

"Yes, this is the Cronut place, and yes, it sometimes boasts a pretty impressive line. But the Soho spot also has a fantastic plain croissant, and if you come on a weekday morning, you probably won’t have to wait for it. It’s less flaky and more airy than some of the other croissants on this list, but that just means that more of the caramel-colored pastry will end up in your mouth. (As opposed to your shirt, which is always slightly embarrassing.) This is one of the most expensive croissants on the list, but what do you expect from the bakery that trademarked the word Cronut?" - willa moore, bryan kim, sonal shah, will hartman

"The Cronut The Cronut started the whole viral croissant boom back in 2013, when Soho bakery Dominique Ansel unveiled their croissant-donut hybrid. Ten years later, the trend is still going strong, although the long lines are no longer an issue. The flavors change monthly— on our last visit we found a butter pecan and mascarpone version to be just sweet enough, despite the mess of ganache that will get on your shirt as soon as you bite through the impressively layered dough." - willa moore