Zucker Bakery

Specialties

Zucker Bakery, a specialty, small-​batch bakery café in the heart of New York City’s East Village. Here, you’ll find uniquely spiced cookies that just might surprise you; cookies that make you feel like you’ve traveled — with flavors and spices that hint of other countries.

We are a home-​style artisan bakery serving hand made unique cookies, baked goods and savory menu for breakfast, lunch and brunch, accommodate by quality full line of espresso drinks, drip coffee and cold brew from Stumptown Coffee Roasters. We also recommend any of our very thoughtfully chosen loose-​leaf teas and specialty home made Chai latte, hot chocolate, Ice tea fusions and lemonade, to accommodate your order of fresh food and baked goods. We take great pride of our product as our love and attention goes into all that we do– we hope that you will taste it with every bite that you take. In store sitting, orders, catering and events.

History

Established in 2011.

The inspiration for Zucker Bakery came from owner chef Zohar Zohar’s memories of sitting in her grandparent’s living room, enjoying cookies and pastries.

Almost 20 years later, while on hiatus from her career as NYC chef, she longed to share those memories and treats with her two children. She gathered the recipes & began recreating spiced cookies, alfajores, rugelach, chocolate balls and sticky buns in their kitchen at home. It was just a hobby, a personal act of passion, until in 2011 her husband convinced her to open her East Village bakery café.

«I try to keep the homey feeling of my grandmother’s house and hope to touch some people’s nostalgic memories through the cookies’ taste and the design of the shop, while keeping my fine details and quality»

The honey almond fingers are from her grandmother, the love loaf, a treat from «her dear mother’s oven,» & the challah bread from the Kibbutz kitchen.

Meet the Business Owner

Zohar Z.

Business Owner

From a small community, Chef Zohar’s passion for baking traces back to her childhood, where baking was a big part of her life. Growing up on Kibbutz Sarid in northern Israel, Zohar’s fondest memories include eating homemade cakes and cookies in her grandparent’s living room. At 21, she followed her passion and came to the states, training in one of Manhattan’s finest culinary schools. Then working in the renowned NYC kitchens of Daniel and Bouley. Inspired by pastry chef Johnny Iuzzini while at Daniel, Zohar’s interest started shifting from cooking to baking.

While taking a break from the high-​demand restaurant scene to raise her two beautiful children, Zohar began recreating the classic cookie and pastry recipes from her childhood in her kitchen at home. Until her husband convinced her to open her own bake shop. Named using Zohar’s maiden name Zucker, the German word for sugar.