NYC’s Best Croissants? This Park Slope Spot Just Made The Cut

PARK SLOPE, NY — With countless bakeries across New York City, finding the best croissant can be a tough choice — but a Park Slope bakery has just earned a spot among the city’s top choices, according to a recent New York Times ranking.

The ranking, released last week, highlights the top 21 bakeries in the city known for their croissants. The list was compiled by Mahira Rivers, dessert writer for the “Sweet City” newsletter and a former Michelin inspector with five years of experience.

Rivers visited more than 110 bakeries to create the list.

Though the list included a handful of Brooklyn bakeries, just one from Park Slope earned a spot: the up-and-coming Miolin Bakery.

Located at 422 7th Avenue, between 13th and 14th Streets, Miolin Bakery officially opened its storefront this past winter, following a soft opening in late September.

"The baker and co-owner Claudio Miolin makes a flawless butter croissant, but the fillings give the pastry a little more oomph," Rivers wrote. "The chocolate hazelnut croissant has striking brown stripes from a touch of cocoa in the laminated dough, and is generously filled with silky Nutella."

Miolin Bakery has an inspiring pandemic origin story, beginning in the spring of 2020 inside a small Park Slope apartment. At the time, Claudio, a professional baker, found himself out of work as the restaurant industry abruptly shut down. Like many others, he started baking sourdough at home, uncertain when or how the industry would reopen.

During the early days of the lockdown, the couple began selling sourdough loaves directly through their first-floor apartment window. As time went on, Claudio grew his offerings to include breads, croissants, cookies, and cakes, while Pamela focused on creating a website and Instagram account to share their baked goods with a wider audience.

This marked the unofficial beginning of Miolin Bakery. As the pandemic stretched on, they grew their small side business, delivering baked goods across Brooklyn and Manhattan. After four years of operating this way, the couple decided to open a brick-and-mortar store.

Today, the storefront offers a rotating selection of morning specials that change daily and weekly—sometimes announced in advance, and sometimes left as a surprise.

Regular offerings include the classic croissant, a strawberry version filled with housemade jam, and a Nutella croissant. For those who prefer savory options, there’s also a ham and cheese croissant and a spinach and onion danish.

One popular special is their olive oil cake, which typically appears on Tuesday mornings.

Starting at 10 a.m., Miolin Bakery expands its offerings to include a variety of afternoon sandwiches. Options include a turkey, apple, and brie sandwich made with green apple, brie, chives, frisée, and honey mustard on ciabatta, as well as a roast beef and pickled shallots sandwich, topped with horseradish cream and butter lettuce on a caraway seed bun.

To view their full menu, click here.

Miolin Bakery is open Tuesday through Friday from 8 a.m. to 3 p.m., and on weekends from 8 a.m. to noon. The bakery is closed on Mondays.