A good bakery starts with a long line. Even on a weekday post kiddo drop off, jog, or workday break— in the morning, already!? I think cafes and bakeries make the excuse for the community to take it easy; “that thing can wait.” And, “come again tomorrow! We’re here to feed your indulgent side” Well, anyway, I’ve been wanting to get to Radio Bakery forever and a day. I grabbed one of my girlies, Gabriella Stern (also here on Substack!), and we landed a spot in line.

Radio Bakery is a hot spot, especially after the opening of their second location in Prospect Heights, Brooklyn. With pastry chef Kelly Mencin at the helm, the bakery is known for laminated pastry and bread. You come here for French croissant and italian focaccia cultural fusion.

Get to it, girl! So we had:

Stone Fruit and Custard

Tip top delicious. The best part is not realizing the hidden custard layer beneath the peach even though it’s in the name. The texture reminded me of whipped heavy cream folded into thick custard. Just as I like it. The peach was exceptionally good for the season. Gabby said “This is almost like eating a real peach over a sink when you let the juice drip.” That crumbly, that juicy.

Sour cherry, Almond & Chocolate

Thickums. A heavy, delightful pan au chocolate-shaped croissant. Rectangle in fashion with this crumbly croccante- like cap covering dense chocolate, cherry, and almond. Worth a drip just for this alone.

Heirloom Tomato

It’s basically a yellow tomato wheel impressed pastry. Another secret layer of cheesy “soufflé” beneath the tomato. What else, it’s perfect. This is your mid-day “I didn’t eat enough savory for lunch” croissant snack. OR for those sweet-toothless peeps.

Shakshuka & Focaccia Slice

“Spiced tomato sauce, baked egg, sumac”

I had a nibble and enjoyed the zingy sumac against the concentrated tomato. Not something I’d typically turn to, but needed to try. I definitely think this is a great piece for breakfast. Make sure to grab a napkin to catch the seeded crumbs.