Radio Bakery

“Their croissants are simply delicious—flaky, buttery, and perfectly baked.”

rachel★★★★★

Radio Bakery… is perfection. I completely understand the line. I first ordered the heirloom tomato & feta sandwich, which was unbelievable. It is so clear that they use incredibly high-quality ingredients and carefully curate each component, which is exactly why everything comes together in such an elevated way. The tomatoes reminded me of the ones I grew in my garden during California summers as a teenager. Perfectly salted, layered over soft, not-too-tart feta. The focaccia was made with beautiful olive oil and, while a bit chewier than I usually prefer, gave the sandwich a satisfying bite

perle75nyc★★★★

There was a long line, but it moved fairly quickly, so the wait was ok. Everything we ordered was delicious, but the Roasted Mushroom Croissant was especially awesome — definitely the highlight! The coffee was great as well. The only downside was that I ordered a macchiato, and it was paid as a macchiato on the receipt, but when I got to the car, I realized it was just an espresso. A small mistake… Overall, still a very good experience and I would come back again.

jenny ulloa★★★★★

Excellent focaccia sandwich. I have the everything with salmon, dill, onions and cream cheese. To drink I had the peach ice tea. Saving the pistachio croissant for later but I’m sure it’ll be delicious. Staff is friendly and prompt. Definitely worth waiting in line.

Gal Gavish★★

The place is overhyped and underwhelming. We came on Monday morning and thankfully there was no line. The pastries looked nice but too dark and the focaccia was burnt. Literally black in most places. Prices seemed high but it’s Brooklyn and a popular place so we went with it. We ordered the $15 (yes, you read correctly -$15!!) piña colada croissant and the $9 pistachio croissant. The piña colada filling was excellent but the croissant shell was waaaay over baked and not that great. A good croissant is supposed to shatter when cut but this one simply broke into little pieces. The pistachio fill