TRADITION IS JUST A STARTING POINT FOR LIBRAE BAKERY. BLENDING MIDDLE EASTERN FLAVORS WITH SCANDINAVIAN BAKING TECHNIQUES AND EAST VILLAGE HISTORY, OWNERS ANDRE AND DONA MURAD-GERSCHEL ARE CRAFTING PASTRIES THAT TELL YOU STRAIGHT UP: THIS IS NEW YORK—AND YOU CAN’T GET THIS ANYWHERE ELSE.

LED BY FLORENT ANDREYTCHENKO, LA BICYCLETTE BRINGS THE CHARM OF A FRENCH BAKERY TO BROOKLYN. WITH A FOCUS ON ACCESSIBLE, HIGH-QUALITY BREAD, THE CAREER BAKER MAKES HIS BAGUETTES AND PASTRIES WITH INGREDIENTS FROM FRANCE AND A COMMITMENT TO TRADITION. THE GOAL IS SIMPLE: MAKE EXCEPTIONAL BREAD PART OF NEW YORK’S DAILY ROUTINE.

The iconic chef and co-founder of Noma isn’t one to hide. He also can’t. At Ilis, everything happens in plain sight. A flame-lit open kitchen blurs the line between cooks and diners, so everyone becomes part of the meal.

NOTHING IS DONE JUST FOR THE SAKE OF IT AT RADIO BAKERY. CHEF KELLY MENCIN AND HER TEAM ARE APPLYING RESTAURANT-LEVEL SEASONING TO BAKING IN BROOKLYN.

To craft the pastries at James Beard Award-nominated Fan-Fan Doughnuts, chef Fany Gerson starts with the immigrant experience in America. Then she folds it, fries it, and glazes it in vibrant colors.

The former cellarmaster at The Four Horsemen has only been legal for six years. In that time, Ava Trilling has amassed an encyclopedic knowledge of wine.