Find Cakes and Pastries with Old World Charm and a Modern Flair at Rudy’s Bakery and Café
This month, we're proud to present the Bread & Grains issue—dedicated to all manner of doughs, dosas and baked desserts made in Queens. To coincide with the print issue (you'll be able to pick up a print copy very soon!), every weekday throughout the month of February, we're featuring a different bakery in the borough. Some are old standbys, and some are new and on the rise, but each one reflects the diverse and independent spirit of Queens.
Doling out sweets since 1934, Rudy’s landed in Ridgewood well before it was remotely hip. That said, the landmark bakery has kept up with the times—and the changing face of the neighborhood—by serving up self-proclaimed “Old World charm with a modern flair.” That delicate balance is realized through the collaborative efforts of owner Antonetta Binanti (a Napoli native and longtime Ridgewood resident, who’s worked at the family bakery since the ’80s) and pastry chef Christina Nastasi (a French Culinary Institute graduate and Union Square Hospitality Group alum). For instance, the area’s sizable German community is honored with beinenstich (a custard, buttercream and caramelized almond-filled cake), fruit-fueled strudel and Rudy’s famous Black Forest cake, sporting layers of rum-soaked chocolate sponge and plenty of candied cherries. On the other end of the spectrum, you’ll find vegan selections, gluten-free options and a wealth of on-trend flavor combinations; think flourless chocolate cake, salted caramel cake, carrot cupcakes, vanilla mascarpone cheesecake and oatmeal marshmallow sandwiches.
