About Us
Located on the corner of Columbia & Kane in the Columbia Street Waterfront District, Laurel Bakery is just a short walk from Brooklyn Bridge Park. We serve freshly baked pastries—both classic and seasonal—along with loaves, baguettes, and our popular amazake focaccia. Our coffee is roasted locally at SEY and paired with our house-made almond and sunflower seed milks.
At Laurel Bakery, every loaf, pastry, and treat tells a story—starting with exceptional ingredients. We prioritize high-quality, responsibly sourced ingredients to craft our baked goods. Our all-purpose and high-gluten flours are from Central Milling, a Utah-based, employee-owned company with over 150 years of milling experience. Known for premium, unbleached, organic, and non-GMO flours, Central Milling ensures exceptional flavor and performance. For whole wheat and rye flours, we partner with River Valley Community Grains in Marksboro, New Jersey, whose regenerative farming practices produce nutrient-dense, locally sourced flours that support community and environmental health.
We accept pre-orders and large orders online for pastries, sandwiches, and breads to make event hosting easy, and our wholesale program runs 7 days a week and supplies pastries and breads to restaurants, cafes, and coffee shops across Brooklyn. You can find our products at sister restaurants Oxalis, Place des Fêtes, and Cafe Mado, as well as other local cafes and eateries.
Hours of Operation
| Friday | 8am - 4pm |
Saturday | 8am - 4pm |
Sunday | 8am - 4pm |
Monday | 8am - 4pm |
Laurel Bakery is part of the Redwood Hospitality Group which includes Oxalis, Place des Fêtes, and Cafe Mado. The Partners at Redwood Hospitality include Executive Chef Nico Russell, Director of Operations Steve Wong, and Beverage Director Piper Kristensen.