Dominique Ansel Bakery

Predawn lines form outside for the Cronut (a croissant-doughnut hybrid), which typically sells out by 10:30am; the afternoons will often see a line to the back of the narrow, sugar-scented shop for both sweet and savory items (the roast pork club on sourdough with pickled eggs and spicy mayo is killer). Chef-owner Dominique Ansel spent many years at Daniel as the executive pastry chef and opened his SoHo bakery in 2011, soon winning wildly enthusiastic accolades. If you don't have the desire or the mettle to secure a Cronut, content yourself with his cannelé de Bordeaux, the DKA (a caramelized croissant) or macarons in primary colors, among other goodies.