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Sit-down bakeries on Long Island

Long Island’s sit-down bakeries offer a quick fix for impatient pastry lovers. No need to tear the bag open in the car or wait till you get home. Your baked-that-day treat — in some cases still warm from the oven — can be taken to a table by the window and enjoyed right away.

Here are sweet shops in Nassau and Suffolk where your pastry can be paired with a steak dinner, a croissant sandwich, chicken potpie or vegetable samosa.

Baked by the Ocean

Cinnamon rolls a favorite of customers at Baked
Photo Credit: Heather Walsh

Baked by the Ocean (919 W. Beech St., Long Beach): When chef-owner Catherine Schimenti’s new West End bakeshop opens at 8:30 a.m., Wednesday to Sunday, cinnamon rolls and strawberry-rhubarb jelly doughnuts are snapped up fresh from the oven by the breakfast crowd. Schimenti, who previously ran a restaurant pastry department in Manhattan, often greets customers at the door. Her kitchen turns out rainbow bars, hazelnut brownies, Linzer tarts, macarons, lemon bars and a mousse-filled chocolate bomb that would make Willy Wonka jealous. Seating is available at five tables, at a small counter or on the beach a block south. More info: 516-889-2253, 

Smallcakes Cupcakery & Creamery

Raspberry chocolate truffle cupcake from Smallcakes in Patchogue.
Photo Credit: Yvonne Albinowski

Smallcakes Cupcakery & Creamery (17 W. Main St., Patchogue): “Maybe a cupcake will help” is the motto at this downtown newcomer. Fifteen “signature” cupcakes include red velvet or carrot cake topped with cream cheese frosting, and vanilla or chocolate cake domed with pink butter cream. There are also two daily specials – cotton candy and Cocoa Krispy cream cupcakes on a recent Saturday. If a cupcake doesn’t help, try one of the shop’s cookie ice cream sandwiches. More info: 631-500-9300, 

Hometown Bakery

Brownie, pies, donuts, scones and bombs at the
Photo Credit: Marisol Diaz-Gordon

Hometown Bakery (2 Little Neck Rd., Centerport): Baker-owner Danna Abrams recently introduced a line of doughnuts. The fresh-baked sinkers come filled with Boston cream, double chocolate, berry flavors or cashew butter and jelly.  Also new: The Benny Bomb, a breakfast sandwich made with eggs Benedict. “Bombs” are what Abram calls crispy outside/chewy inside breakfast sandwiches made from bagel dough, with baked-in fillings such as bacon, egg and cheese. Cappuccino, regular or cold brew coffee complement a variety of scones, biscuits and brownies. Nosh at five booths and four small tables. More info: 631-754-7437, 

The French Workshop

Yulissa Baltazar, of Mineola serves Ellyana Maher, 7,
Photo Credit: Marisol Diaz-Gordon

The French Workshop (192 Seventh St., Garden City): You’ll feel like a kid in a Paris patisserie at the sunny bakeshop at the corner of Seventh Street and Franklin Avenue. The sweet temptations include Nutella croissants, mascarpone éclairs and milee feuille puff pastry with vanilla cream. Sandwiches (chicken cordon bleu, monte cristo) can be ordered on fresh-baked croissants. Settle down at one of the marble-top tables by the window and pretend you’re on the Champs-Elysées. More info: 516-248-6800, 

Punto Rojo

A slice of flan at Punto Rojo in
Photo Credit: Danielle Silverman

Punto Rojo (1049 Front St., Uniondale): The Colombian bakery’s door-to-kitchen display case brims with South American confections that may be unfamiliar. Dulce de leche-filled alfajor tarts, whipped cream-and-cherry-topped flan slices and crusty tongue-shaped lengua sugar cookies are among the dozens of dessert choices nestled side-by-side on trays. The big, bright storefront restaurant also serves empanadas, hearty steak and chicken entrees and Colombian coffee. More info: 516-483-3203

Kerber’s Farm

Cheddar buttermilk biscuit sandwiches crammed with up to
Photo Credit: Marisol Diaz-Gordon

Kerber’s Farm (309 W. Pulaski Rd., Huntington): Chicken potpie comes in large, mini, pocket-size and even bone-shaped doggy treats at this roadside farm stand — a local landmark since 1941. Many a commuter’s workday is fueled by Kerber’s’ cheddar buttermilk biscuit sandwiches crammed with up to three eggs.  The comfort food ranges to shepherd’s pie and pulled pork wrapped in ground pepper-flecked dough, which the staff will heat for dining inside or at backyard picnic tables. The pie selection includes pecan and pumpkin in the fall. More info: 631-423-4400, 


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