Should you go for a plain croissant, with its quietly confident, countryside crust, or an elegantly crackling chocolate one, filled with a bespoke blend from Woodblock Chocolate? Picking either would mean missing the city’s best almond croissant, oozing with the distinctly expensive flavor of high-quality almond paste. And that’s all before the berry tarts and seasonal hand pies, not to mention the killer burnt Basque cheesecake, whole or by the slice. James Beard–medaled cookbook author and grain-baking pioneer Kim Boyce puts beautiful flour front and center, Rouge de Bordeaux to rye, milling some by hand per batch. Though Bakeshop could easily shift into cruise mode, the bakery endures as a national gem more than 10 years in.