Sat. May 21st, 2022

The best way to banish winter blues? Carbohydrates, of course.

New York’s pastry scene is hotter than ever, with unique bagels, croissants and donuts coming out of the ovens and fryers of the area’s most talented chefs.

And the demand for the tasty delicacies is sky high. Comfort-seeking city dwellers do a lot to get their hands on delicious treats – many of which are sold out in a matter of minutes.

Queens bakery Kora has a waiting list of thousands for its in-demand donuts, while Dominique Ansels Cronut continues to be sold out late in the morning.

Here are five to try – if you’re lucky enough to get them. Plus, some advice on how to beat the lines for successful baking.

Bagels from Popup Bagels

Popup Bagels was named one of Brooklyn's best last October.
Popup Bagels was named one of Brooklyn’s best last October.
Lent by Adam Goldberg

To put it bluntly, New Yorkers are begging for these bagels. Popup Bagels, a subscription-based bakery with roots in Westport, Connecticut, won the acclaimed title of best bagel at the Brooklyn BagelFest last October.

Owner Adam Goldberg, 47, told The Post that his bagels’ “fun collaborations and freshness” make them real winners. His latest “amazing flavors” range from dill jam layers and caramelized onions to Utz Cheese Ball powder and Mike’s Hot Honey.

How to get one: Goldberg will be in the Big Apple this weekend and make a pop-up at Danny Meyer’s Daily Provisions Upper West Side location Sunday morning from 6 p.m. 10 to

Online pre-orders for the event – about 720 bagels sold in the dozen – were sold out in just two minutes, but you can still go in and get a sandwich. There will be bacon, eggs and cheese sammies on salted poppy bagels, or smoked salmon cold cuts, tomato cucumber and red onion on all bagels.

$ 12.50, Popup at Daily Provisions, 375 Amsterdam Ave., walk-in only,

Donuts from Wildair

A yuzu and black sesame donut from Wildair.
A yuzu-and-black sesame donut from Wildair.

During COVID-19, Wildair’s partner and confectioner Fabian Von Hauske discovered that making luxurious, cream-filled donuts in unique flavors could be bread and butter to keep his exclusive Lower East Side eatery alive in the best of times.

Von Hauske makes the delicious dessert fresh from 7:30 to 11:30 two days a week in varieties like tiramisu or amaro-and-citrus. They have been phenomenally popular and changed the customers’ perception of the renowned, six-year-old restaurant and wine bar.

“A lot of people think we’re a donut shop now,” Von Hasuke joked, noting that he sells out in 15 minutes on a good day.

How to get one: These donuts are only piled up in Wildair on Friday and Saturday afternoons from noon to 2.30pm This Saturday, Von Hauske whips up yuzu-and-black sesame.

$ 8 pr. donut, pickup only at 142 Orchard St., Manhattan,

Millefeuille of ham from Ghaya

Ghaya is known for both its sweet and savory croissants.
Ghaya is known for both its sweet and savory croissants.

Famous pastry chef Ghaya Oliveira sought to introduce something spicy to her menu at Ghaya inside Long Island City’s JACX & CO food hall. So the French-trained Oliveira cooked up Millefeuille de Jambon de Paris, a delicious rectangular croissant with ham and emmentaler that has become a favorite with fans.

“Many became interested in the layers and the crispness. We sell a lot out of it, Oliveira tells The Post. No wonder she only makes about 20 of the coveted croissants – which contain six layers of rich ham and seven layers of sticky cheese – each day.

How to get one: It’s difficult, but Oliveira says, “getting to breakfast early is the best bet.” Ghaya opens at 7 on weekdays and at 9 on weekends.

$ 13.25, JACX & CO food hall at 28-17 Jackson Avenue, Queens,

Donuts from Kora

Kora has become one of the most popular donut places in all of NYC.
Kora has become one of the most popular donut places in all of NYC.
kimberlymcamara / Instagram

What started in a Woodside apartment is now Queens sweet affair. Kora Bakery has a waiting list of 10,000 people for its donuts, which come in cream-filled or pie-like varieties. Chef Kimberly Camara and partner Kevin Borja offer unique Filipino flavors, such as leche flan, ube cream and queso de bola cream.

How to get one: Although currently sold out, Kora will reopen its online ordering portal this Monday at 15.00 for pickup orders. If you get through the high demand, a pickup location in Long Island City will then be stated in a confirmation message. Kora advises that their donuts should be stored refrigerated in an airtight container after two hours and can be stored for up to three days.

USD 6.50 pr. donut, only online from, @fra Kora.

Cronuts from Dominique Ansel Bakery

Cronut has become so popular that it even has a fan club now.
Cronut has become so popular that it even has a fan club.

Almost a decade after the start in 2013, pastry chef Dominique Ansel’s iconic Cronut – a delicious croissant and donut hybrid – is still a highly coveted sugar rush. His eponymous Soho bakery often sells out of hundreds late in the morning.

To keep it fresh, Ansel introduces new flavors of the innovative pastry every month – January is caramel flan ganache and orange jam – and says they have become so popular that people are socializing for the treat today.

“There’s even a group of guests called Cronut Club who gather every month to catch up and try the new flavor – I actually saw them in the bakery this morning,” he told The Post.

How to get one

Line up at the bakery before it opens at 8. Or take the easy way: The bakery has opened an online pick-up portal for pre-ordering, through which customers can choose a time period to buy two or 12 Cronuts up to two weeks out. The portal opens every Monday at 11.00

$ 6.50 pr. donut, 189 Spring St.,


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