12 Italian Bakeries In New York That Locals Say Still Bake The Old-Fashioned Way
New York City has always been a melting pot of cultures, and Italian immigrants brought their baking traditions with them over a century ago.
Today, finding authentic Italian bakeries that still use traditional methods is like discovering hidden treasure.
These special spots refuse to cut corners, mixing dough by hand and baking fresh pastries every morning just like their grandparents did.
1. Ferrara Bakery & Cafe, Little Italy, Manhattan
Walking past this bakery feels like stepping back to 1892 when it first opened its doors. The recipes haven’t changed much since then, which is exactly what keeps people coming back generation after generation.
Their cannoli shells get fried fresh throughout the day, and the ricotta filling stays cold and creamy until someone orders it. The lobster tail pastries are massive and flaky, stuffed with sweet cream that oozes out with every bite.
Lines form outside on weekends, but the wait is always worth it for a taste of history that actually delivers on flavor.
2. Veniero’s Pasticceria & Caffè, East Village, Manhattan
Since 1894, this family-run spot has been churning out Italian sweets that make your mouth water just looking at them. The tin ceiling and marble counters remind you that some things shouldn’t be modernized.
Rainbow cookies here have perfectly thin layers that stick together without falling apart. Their cheesecake is dense and rich, not fluffy like American versions, because they follow the Italian way of doing things.
Grab a seat at one of the small tables and watch bakers work through the open kitchen window while you enjoy your espresso.
3. Artuso Pastry Shop, Arthur Avenue, Bronx
Arthur Avenue is basically the real Little Italy, and Artuso sits right in the heart of it. The family behind the counter has been baking here since 1946, using recipes passed down through multiple generations.
My grandmother used to take me here when I was eight, and the pignoli cookies taste exactly the same as they did back then. Everything gets made in small batches so nothing sits around getting stale or losing its freshness.
The sfogliatelle are crispy on the outside with hundreds of thin layers that crunch perfectly when you bite into them.
4. La Guli Pastry Shop, Astoria, Queens
This Sicilian bakery brings authentic island flavors to Queens without any fancy updates or trendy twists. The owners still wake up at dawn to start mixing dough and preparing fillings from scratch.
Their cassata cake is a showstopper with bright green marzipan coating and layers of sponge cake soaked in liqueur. Almond cookies here are chewy in the center and crispy around the edges, exactly how they should be.
Prices stay reasonable because they care more about feeding the neighborhood than making huge profits from tourists who don’t know better.
5. Villabate Alba, Bensonhurst, Brooklyn
Bensonhurst still has a strong Italian community, and Villabate Alba serves as the neighborhood’s sweet spot. Everything here screams Sicily, from the bright colors on the cookies to the strong espresso they serve.
Their biscotti are hard enough to dunk but won’t turn into mush in your coffee. The ricotta pie is simple but perfect, with a flaky crust that doesn’t overpower the creamy filling inside.
Weekend mornings get busy with families picking up boxes of cookies for Sunday dinner, a tradition that hasn’t vanished in this part of Brooklyn.
6. F. Monteleone Bakery & Cafe, Carroll Gardens, Brooklyn
Monteleone focuses more on bread than fancy pastries, which sets it apart from the competition. Their brick oven has been running since 1902, baking crusty loaves that smell incredible from blocks away.
The lard bread sounds weird but tastes amazing, with little pockets of savory fat baked right into the dough. Their pizza bread makes perfect sandwiches because it’s sturdy enough to hold fillings without getting soggy.
Locals know to arrive early because once the bread sells out, that’s it until tomorrow’s batch comes out of the oven.
7. Pasticceria Rocco, Greenwich Village
Tucked away on Bleecker Street, this tiny bakery has been family-owned since 1974. The space is small, but the selection of Italian cookies and pastries is huge.
Their rum baba comes soaked in just the right amount of syrup so it’s moist but not swimming in liquid. Butter cookies here are simple but addictive, with a melt-in-your-mouth texture that comes from quality ingredients and proper technique.
The owner still works the counter most days, greeting regulars by name and remembering their usual orders without being asked.
8. Zeppola Bakery, Manhattan
Named after the famous Italian fried dough, this bakery specializes in treats that remind people of Italian street festivals. Fresh zeppole get made throughout the day, dusted with powdered sugar while they’re still warm.
One time I burned my tongue here because I couldn’t wait for my zeppola to cool down, and it was still totally worth it. The dough is light and airy, not heavy or greasy like bad versions you find elsewhere.
They also make excellent biscotti that are crunchy without breaking your teeth, perfect for dunking into hot drinks.
9. Angelina Bakery, Midtown Manhattan
Despite being in busy Midtown, Angelina keeps things authentic with recipes brought over from Italy. The bakery opened more recently than others on this list but follows the same old-school methods.
Their cornetti are flakier than French croissants and slightly sweet, perfect for breakfast with a cappuccino. The focaccia comes out of the oven all day long, topped with olive oil and rosemary that fills the whole shop with amazing smells.
Office workers nearby have made this their regular spot for lunch because the sandwiches use fresh-baked bread that actually tastes like something.
10. Rosetta Bakery, SoHo
Rosetta brings Southern Italian baking traditions to trendy SoHo without losing the authentic touch. Their bread gets made with natural yeast starters that take days to develop properly.
The taralli crackers here are crunchy and addictive, flavored with fennel seeds or black pepper like they make them in Puglia. Their panzerotti are fried pockets of dough stuffed with mozzarella and tomato that stay crispy on the outside.
Even though SoHo attracts tourists, locals still line up here because the quality speaks for itself without any marketing nonsense.
11. Rose & Joe’s Italian Bakery, Astoria, Queens
This Astoria gem has been baking since 1990, which might seem recent compared to century-old spots, but they use techniques passed down through generations. The family atmosphere makes everyone feel welcome, whether you’re a regular or visiting for the first time.
Their Italian bread has a crispy crust that crackles when you squeeze it, and the inside stays soft and chewy. The rainbow cookies are perfectly balanced with just enough almond flavor and a thin layer of chocolate on top.
Prices remain affordable because they believe good food shouldn’t be a luxury reserved for special occasions.
12. Caffè Roma Pastry, Little Italy, Manhattan
Operating since 1891, this cafe represents the oldest generation of Italian bakeries still standing in Little Italy. The espresso machine looks like it belongs in a museum, but it still makes perfect coffee every single time.
Their tiramisu is the real deal with layers of espresso-soaked ladyfingers and mascarpone cream that isn’t too sweet. The biscotti come in traditional flavors like anise and almond, baked twice until they reach the perfect crunch.
Sitting at the counter here feels like visiting your Italian grandmother’s kitchen, assuming she had amazing baking skills and endless patience.