Joe's Sicilian Bakery

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.

Family owned and operated since 1975, Joe’s is still turning heads in Bayside—regularly nabbing honorifics such as “Best of Queens, 2017” for their gold-standard cannoli. It’s the small details here that matter, such as the touch of cinnamon in their perfectly crunchy pastry shells, or their awesomely addictive, assertively citrusy lemon drops, whose irregular contours speak to the fact that they’re still being made by hand. And besides being a consummate Italian American bakery—think shelves reliably stocked with rainbow cookies, sesame cookies, ricotta cheesecakes and sfogliatelle—Joe’s is all about the dough. Their grandma-style squares could well earn a nod for Bayside’s best pizza, and the ovens are stoked with four different kinds of semolina bread. So stock up on cash (like the throwback it is, Joe doesn’t accept cards) so you can load up on carbs.

212-16 48th Ave., Bayside
718.225.2272