Stork’s Bakery

it absolutely breaks my heart to hear that this place has closed… Stork’s was part of my childhood and it was one of my all-​time favorites, I used to drive from Suffolk county just for a rainbow cooke… so sad !!

I went by today on my way home from PA and I was sad to see that they are out of business! What is even sadder is that I am not shocked. The last time I had stopped there (Jan or Feb) I bought a bunch of pastries and the cream was sour. No one cares to spend a little extra on a good cake, they’d rather go to a supermarket and buy a bigger sheet cake, made from a boxed mix.
The memory of what Storks was will stay with me for a long time. I grew up on birthday cakes, holiday desserts and «had a bad day» treats from there. So sad to see it gone :(

You will not find a better bakery in NY, and they go out of their way to provide the best customer service. I was on dessert-​duty for a Holiday Dinner this past Thursday and the bakery was closed unexpectedly. The manager, Sarah came to my rescue and grabbed some fantastic baked-​goods from the fridge. I was a hero and so was Sarah! You MUST visit Storks if you have not already! Enjoy and try the «Victory Cake.

My most favorite bakery in the whole world. Grown up with Stork’s and am a foodie who went to culinary/​pastry school. I try out the trendy new dessert places, but Stork’s is still a classic for me and my family.

By far the *best* onion rye bread is sold here. Holiday meals in my family are never complete without an onion rye loaf on the table. And whenever I used to visit my grandfather upstate (after he moved from Queens), when I asked him if there was anything I could bring him, his only response was «A loaf of Stork’s onion rye». Yeah its that good.

Truly one of the best!!!
My favorite cookies next to the orignal chocolate chip are the butter cookies. But for some reason a lot of bakeries make amazing looking butter cokies but when you bite into them they are either flavorless, taste like coffee or whatever other strong smelling food item the cookies were exposed to, or they are crumbly/​dry and hard. The butter cookies and linter tarts here have none of those traits mentioned above and are just amazing and PACKED with buttery goodness! I can order a pound of cookies for myself and just devour them with anice cup or coffee… fatty in the house!
Thei cakes are also beautiful AND they actually taste great too! They alsomake hot fresh doughnuts, which is rare to find these days. Staff is very nice as well!

Hanukkah doughnuts! !
I read on several foods blogs for NYC that it is hard to find a true Hanukkah jelly doughnut these days! I read you can find them at some low rated bagel stores or Storks bakery.
The bakery itself is a very neighborhoody place. The neighborhood is close to Flushing North but not close to any public transportation. It is primarily an Italian, Greek and Jewish neighborhood with Asians now moving in. Jewish is not an ethnicity but a religion but it is always counted as an ethnicity so I will too.
Serious Eats did an article on the bakery. They said it opened in 1954 but sold it to new owners in 1990. I personally have never been to it before but it is in the same area as Cascon cheese cakes which I love!
Serious Eats also says it is a German bakery and used to be a German neighborhood.
I did not know it used to be a German neighborhood. There is no hint of that now.
From Serious Eats-«But what really sets the bakery apart are the baumkuchen, or «tree cakes.» Stork’s is one of the few bakeries in the country that makes them, sending them to customers all over the Eastern Seaboard. The short definition of a baumkuche is a pound cake in the form of a hollow tube, but they’re more than that. They’re made on a remarkable Austrian machine in the back of the bakery. «
Serious Eats is well written but many times misses the mark in terms of having any NY taste buds. They voted a terrible soggy mess of a pizza the «best» pizza in NY!
I could not disagree with them more about pizza! That is the difference between an experienced NY taste bud and a good writer who eats a lot.
They are not New Yorkers but the articles are well written and informative and this article about Storks gives a nice history of the German and Jewish bakeries in NYC. They call this a German Jewish NY bakery. Because they have specialties that are strictly New York traditions in the German and Jewish communities.
The store opens at 7 am. Not that I would ever get there this early! But for those who might.
I think this bakery is for those who know about these specialties and want to get them since hardly anybody else makes them. Serious Eats says there are only 4 bakeries in the US that make the German Jewish specialties. That is pretty special and rare.
Now about what I had I can only base my own assessment on the jelly donuts and fruit pastries. Based on that alone I have to say that they were some of the best jelly donuts I have ever had! They were soft and on the inside was real fruit and jelly. They were soft and warm! The fruit pastries were good. The fruit was fresh except for a Mandarin orange slice. But what stands out to me is the fruit was fresh and didn’t have that awful goo on them that many bakeries put on them. The last fruit pastry I had was at La Guli.
La Guli had all that goo on the pastry. I am not a fan of eating neon colored goo. Storks did not have that. The crust I didn’t like as much. But it seems that is how they make fruit pastries in Queens. Rose and Joe’s has pies and the crust was hard. I like soft crust. So I assume based on my Queens bakery experiences this is how it is made in Queens. Good but not perfect. But the donuts were awesome! I am going on a special health diet from the Mayo clinic so I wont be going back until I am off the health diet. It is not a diet to loose weight but I cant have pastries. So sad! So I would encourage you to go if you want any of the rare specialties this bakery is known for. 2 of my Unilocal friends who live in the area gave it low ratings saying they are not as good as they used to be. Maybe not. I do not know. But the parties they mentioned are not what I went for. So if you are going for the special German Jewish specialties it may be worth the trip!

Stork’s has the best jelly doughnuts, linzer tarts, and peach cake that I have ever had! Although it is a little pricey, it’s totally worth it!

Cheese Danishes are still the best! Pecan ring, cupcakes, cookies cakes yummmmm.
Though a little pricey its still the same great taste for years and years…

Sadly what was once the best chocolate cream pie (years ago) is now entirely different and flavorless. Used to have good chocolates at holidays too. Returned after a few years and wouldn’t try anything else after my once favorite pie let down. Perhaps ownership has changed?

I’ve been going to this pastry shop since 2004. The owners/​employees were always rude to me each and every time I’ve gone into their store, but I return for their wonderful cookies.

First of all, this bakery is in Whitestone not Flushing. Nice fresh rolls and great cookies– I recommend buying their packed box which will fill you with layer after layer of homemade goodies. Beehive cake is amazing and all their pasteries are delicetible! This place used to be the best around (when it was owned by Nicky Stork & family) but it’s still going strong.

Stork’s definitely has the asset of name recognition going for them. Most people in the area know them, and the clientele is primarily neighborhood folks who patronize them frequently. I think they’ve been around for years now.
My 1 caveat is: you will be paying top dollar for what is, more or less, average quality baked goods in a Stork wrapper. I got a box of cookies here for an event and they really weren’t anything out of the ordinary. Pleasant place nonetheless.

Stork’s is really good. This is the trusted bakery my entire family goes to, and when my cousins came in from Texas, we took them to Freddy’s Pizzeria and then down the block to Stork’s Bakery. When I was a little girl the nice ladies at the ocunter always gave me a cookie while I waited for my mother to order. Love this place.

Your going to pay for the name. Tastes like any other cake. Paid $ 20 for a small chocolate cake that at normal cut would be six pieces. Nothing fancy. I got a great cake from key food that tasted the same and was twice as cheap

By far, the best bakery in Whitestone. My parents have been coming here since they moved to Whitestone in the ’70’s for every special occasion that required a cake, pastry, etc. I’d always want a treat from here after coming out of grammar school. All their cakes and pastries are delicious. Never tried the chocolate they have. But if you’re in the area, have a sweet tooth or just need some cake or pastries for a special occasion, you have to make a stop here.

Stork’s makes an absolutely amazing beehive cake.
The honey and almond praline top is just sweet enough. The custard center is the perfect consistency as is the thin pie crust on the bottom.
It is sold frozen and I enjoy eating it before it has thawed completely because the middle is firm and creamy.
This is one of my favorite cakes and it makes a frequent appearance at family functions. We will drive out of our way to pick one up.
I’ve also tried Stork’s cookies. They are good, but the beehive cake is unbelievably divine!

I’ve been here only twice as I don’t live in the area, but I loved the raisin scone so much I had to write a review. The scones are quite possibly the best scones I’ve tasted anywhere. And the almond crescents are pure indulgence. They’re so moist and sweet, your fingers will be sticky afterwards. Good thing I’m leaving town today, otherwise I may go up a size or two.

I’ve been eating the treats from this bakery, since I was my childhood. My grandmother use to work in the area, and this would be her one stop Easter treats shop…
Every year, I receive a package of chocolate bunny cookies, and a chocolate rabbit. I’ve always loved the cookie. The cookies are in bags of four. The back of the cookie, is dipped in chocolate. I still enjoy these cookies, but there are not as good as they once were. At one time, the cookies were very neatly dipped in chocolate. The same cookie today, do not look as carefully made as they once were.
I agree with the Liz, about their other cookies. They are really good. I have not tried too many of their tart’s and cakes. But I did try an apricot almond crumb cakes, and that was also very good.
I am not sure if they still make the Bonkugel (Spelling?). But if they do, then it might be the only bakery in Queens that makes it.
I think this bakery was sold about 10 years ago. I prefer the previous owners and bakers.

Stork’s has been a mainstay haven for bakery sweets since I was a child, though I have mixed reviews about their baked goods.
One thing of their’s I absolutely despise (and somehow it finds its way on the table of every damn birthday party we have) is the chocolate fudge cake: a thick, overly rich mass of chocolate that is overwhelmingly cloying and is very prone to dryness. I don’t recommend it.
Their fruit tart, on the other hand, is something I wholly approve of. With a taste of almonds, it’s creamy, fresh, and very satisfying. The same can be said of their darling little Key Lime Tarts, which despite the heavy cream, have a nice tartness that balances everything out.
However, my favorite product is their three-​layered box of outrageous cookies, all of them rich, buttery and light. Some are shaped like seahorses, while others have a moreish appearance and a crumbly texture. Sitting atop all of this is a single heart-​shaped butter cookie covered in strawberry jam; it automatically goes to whomever’s birthday is being celebrated *really our only occasion for indulging in these treats*.
In conclusion: Like any bakery, this one has its hits and misses, but enough hits to draw one back again.