Baked with intention,
the morning before
it's meant to be eaten.

An artisan bakery on Commerce Street. Naturally leavened breads and seasonal pastries, made in small daily batches by one baker.

Est. 2019 · West Village, NYC · Open Wednesday to Sunday

Order for pickup This week's menu

Issue 037 · The bakery

The bakery is only five years old. The starter is a decade older. The recipes are as old as my mother teaching me to read a scale.

Juna Osei-Bonsu · Baker & owner

N^o 002 · Introduction

Wednesday · Friday · Saturday

SURDOUGH

A four-day process for the loaf we're known for. Levain built Tuesday. Mixed Wednesday morning. Cold-retarded overnight in the walk-in. Scored and baked in the deck oven at 6am.

$14 · 900g · shape may vary

The other things people come back for

Three more that sell out by noon.

N^o 01

Brown Butter Kouign-Amann

Laminated Saturday morning, caramelized on the deck at 380°F, pulled to the case a few minutes before opening. Best eaten warm, standing on Commerce Street, with a napkin.

Weekends · while supply lasts

N^o 02

Seasonal Fruit Galette

Whatever arrived on Tuesday from the farmers market. Almond cream base, flaky butter crust, dusted with raw sugar. Nectarine this week. Plum, if we're lucky, the next.

Cut to order · whole galette on 24 hours

$9 slice · $40 whole

N^o 03

Celebration Cake

Built to order. Three tiers, seasonal fruit between the layers, mascarpone cream on the outside, edible flowers from the Union Square market on top. A phone call is faster than the form.

Two-week lead · from $180

From $180

The story

Everything is still mixed by hand, the morning before it's sold.

Juna Osei-Bonsu · Baker

Juna Osei-Bonsu opened the bakery in 2019 after twelve years baking out of her apartment on Bank Street. She sold bread and pastries to neighbors, then to a local restaurant, then to a small market around the corner. When the space on Commerce Street opened up, she signed the lease the same afternoon.

Everything is still mixed by hand the morning before it's sold. The starter has been active since 2014. The butter comes from a small dairy in Vermont she has worked with since year one.

12⁺

years baking

6/7

days a week

investor money

Week 29 · July 15

"The nectarines from the Hudson Valley finally hit their peak this week. We're putting them in the galette and the morning bun. The sourdough is getting a little more whole grain than usual because the new rye flour just arrived from a mill in Vermont and I needed to see what it does."

Juna

From the bakery, this week

As seen in

The New York Times

Best New Bakeries in NYC

Eater New York

Neighborhood Favorite 2024

Bon Appétit

The Baker You Need to Know

New York Magazine

Best Bread in the West Village

Food & Wine

Best New Pastry Programs

Come in · 44 Commerce St

Come in.
Walk out happy.

Order for pickup online, or walk in. Same-day trays sell out by early afternoon, so if you have your heart set on something, pre-order.

Address

44 Commerce Street
West Village, New York 10014

Hours

Wed to Thu · 7:30am to 5pm
Fri to Sun · 7:30am to 6pm
Mon and Tue · Closed

Contact

(212) 555 0183
@junabakes
hello@junabakes.com

Call the bakery

Baked with intention,
the morning before
it's meant to be eaten.

SURDOUGH