This New York City bakery is very near and dear to my heart.
Poseidon Bakery is a family-run business founded in 1923. For over 90 years, Poseidon has been baking classic Greek pastries, both savory and sweet, for local New Yorkers and customers all over the country. Poseidon is the only bakery in the United States that still makes, uses and sells hand-made phyllo (paper-thin layers of flakey dough) — which is far superior to machine-made phyllo.
There’s nothing that beats the care, service and warmth of a family-run business. If you get a chance to stop by, you’ll be greeted by Lili Fable — who now helps run the bakery, along with Paul — the grandson of the founder, Michael Anagnostou. In addition to some great assistance from Avi, who is now just like family — you’ll find the fourth generation in the back, as Finikia are soaked in honey, or Spanikopita filling is being mixed.
Be sure to try (from top left to bottom right): Cherry Strudel, Kourambiedes, Finikia, Baklava, Spanakopita. You can’t go wrong with any of the sweets or savories found at the Poseidon Bakery, but be sure to taste my favorite — the mini Finikia: soft & sweet walnut almond cookies soaked in honey!
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