Eat and Drink Brooklyn Bread Lab, Kossar's and more new bakeries to know in NYC By Meredith Deliso Updated March 1, 2016 6:11 PM Print Share fbShare Tweet Email Gluten reigns. From brand new concepts to expansions to reopenings, bakeries are on the rise in NYC. Here’s where to load up on baguettes, challah and sourdough bread. Brooklyn Bread Lab Photo Credit: Brooklyn Bread Lab via Instagram This milling facility and test kitchen opened on a nondescript Bushwick block late last year, specializing in baked goods made with whole grains that are freshly milled on-site in a 10,000-pound stone mill. Chef Adam Leonti's take-away goods include heritage grain breads, as well as pizza al taglio and pastries. Classes in bread-, pizza- and pasta-making are also held here. Friday-Sunday, 11 a.m.-5 p.m.; 201 Moore St., Bushwick, 718-418-4400, brooklynbreadlab.com Mah-Ze-Dahr Bakery Photo Credit: Instagram / Mah-Ze-Dahr Previously just an online operation, you'll soon be able to order the two-year-old Mah-Ze-Dahr's baked goods at its first brick-and-mortar location. The bakery is slated to open this spring, likely by the end of this month or early April. The West Village location will serve the same menu of breads and pastries as what's online (such as the Scandinavian sweet bread nisu), as well as introduce items like brioche morning buns and new tarts. 28 Greenwich Ave., mahzedahrbakery.com Orwasher’s Photo Credit: Orwasher’s via Facebook The Upper East Side institution is expanding to the west side. A second location is slated to open by the end of April, where visitors can find its pastries and breads (pumpernickel, rye, sourdough spelt and more), as well as sandwiches, salads and toasts. 440 Amsterdam Ave., orwashers.com Meyers Bageri Photo Credit: Anders Schønnemann Claus Meyer's renowned Danish bakery has been popping up on Saturdays inside Margo Patisserie in Williamsburg for the past month, serving a limited supply of its signature breads and pastries. The menu changes week to week, but visitors can always expect to find rye bread, wheat bread, cinnamon swirls and some variety of Danish, as well as chocolate rye muffins and the frosnapper, a play on a poppy-seed Danish that is twirled. Meyers Bageri will eventually take over the entire space later this year. Saturdays, 9 a.m.-7 p.m.; 667 Driggs Ave., Williamsburg, 347-696-8400, facebook.com/meyersbageriNYC Breads Bakery Photo Credit: Breads Bakery The babka purveyors opened their second NYC location last month. Much like the Union Square original, the new Lincoln Center spot serves breads, sandwiches and, of course, babka, as well as a concord cake. It will also have outdoor seating in the spring. 1890 Broadway, breadsbakery.com Maison Kayser Photo Credit: Paul Wagtouicz The famed French bakery opened its first Brooklyn location -- and ninth in NYC -- earlier this year. The bakery is known for its traditional French breads, naturally, from baguettes to the hearty tourte de meule, which are baked on-site, as well as pastries. The Brooklyn Heights location features a coffee bar and cafe, with sit-down lunch, dinner and brunch also offered. 57 Court St., Brooklyn Heights, 718-254-9600, maison-kayser-usa.com Kossar’s Photo Credit: Melissa Kravitz Founded on the Lower East Side in 1936, Kossar's is the oldest bialy bakery in the country. Previously a wholesale bakery, the institution reopened last month with a new look, menu and owners. Find sandwiches on the menu, as well as challah, bialys and bagels that are baked on-site. 367 Grand St., 212-273-4810, kossars.com By Meredith Deliso Share on Facebook Share on Twitter Comments We're revamping our Comments section. Learn more and share your input.