Al Sham Sweets and Pastries

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.

The transfixing sweets of the Middle East and Morocco are well represented at Al Sham, in the section of Astoria known as Little Egypt. The scents of darkly candied honey and floral rosewater intermingle in the air—no wonder, considering the dazzling daily assortment of baklava. Kanafeh is also a point of obvious pride in house. You’ll find shelf-stable varieties, stacked with cream and nuts, and also a pair of warm, cheesy, freshly made versions atop the counter; both soft (sprinkled with semolina) and crunchy (topped with shredded kataifi) varieties. In Nablus, they actually enjoy treats like these for breakfast. So if New York City dwellers can subsist on doughnuts and danishes, why not start the day with a square of namoura (semolina cake soaked through with syrup)?

24-39 Steinway St., Astoria
718.777.0876