A textbook execution of the popular Taiwanese snack. The use of rice flour results in a texture that is uniquely bouncy and chewy (the 'mochi' effect) with a crispy outer shell. Glazes change frequently but often include traditional flavors like black sesame, matcha, or milk tea. Reviewers highlight their lack of greasiness compared to standard wheat doughnuts.
Tips from diners
These often sell out by early afternoon. If you see the black sesame glaze, grab it immediately—it's the deepest, nuttiest version in the city.
The quintessential Win Son Bakery order. A flaky, oily, and perfectly crispy scallion pancake is used as the 'bread' for a traditional New York breakfast sandwich of thick-cut bacon, soft-scrambled eggs, and melted havarti cheese. The pancake provides a savory, onion-flecked crunch that elevates the standard BEC into a city-wide destination dish. Reviewers consistently name it as the best use of a scallion pancake in Manhattan.
Tips from diners
Add the house-made hot sauce. It's not too spicy but it adds a bright acidic kick that cuts through the oily pancake and fatty bacon perfectly.
A favorite for texture lovers. These traditional Taiwanese balls are steamed until they have an intense, gummy-like chew and are then tossed in a mixture of ground peanuts and sugar. It's a simple, rustic snack that showcases the bakery's commitment to authentic island flavors. Reviewers cite them as one of the best 'hidden gems' on the menu.
A refined version of the classic Taiwanese breakfast roll. Sticky rice is wrapped around a savory and sweet filling of pork floss, salty pickled radish, and a piece of shatteringly crispy fried dough (youtiao). The contrast between the soft rice, the fluffy pork floss, and the loud crunch of the cruller is remarkably satisfying.
Across the street from the original Win Son restaurant, Win Son Bakery is the daytime-focused sibling that has achieved its own legendary status. Founded by Josh Ku and Chef Trigg Brown, it focuses on the baked goods and cafe culture of Taiwan, reimagined with New York sensibility. The space is high-energy and industrial, serving as a neighborhood anchor for world-class pastries, inventive sandwiches, and high-quality coffee.
The line can be very long on weekends, often stretching down Graham Ave. Order at the counter and take your food to go if you don't want to wait for a table—the park is nearby.
They have an efficient online ordering system. If you're local, order ahead through their website to skip the line—it's much faster than standing in the morning rush.
The space is high-energy and loud, with a great industrial-chic aesthetic. It's an excellent spot for a casual breakfast or a laptop-friendly afternoon coffee session on weekdays.
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