Black Hound New York – New York, NY: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (800) 344-4417 to check today's hours. Know the hours? Send them to us.

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170 2nd Ave, New York, NY 10003

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Address170 2nd Ave, New York, NY 10003

NeighborhoodGreenpoint

Phone(800) 344-4417

StyleFrench bakery

CountyKings County

Time zoneEastern Time

From city center1.6 mi southeast

About Black Hound New York

Black Hound New York is a French bakery at 170 2nd Ave, 1.6 mi southeast of the New York city center in the Greenpoint area. Its listing also places it among cake shops.

It is one of 1,497 bakeries and sweet shops we list in New York — about one per 5,663 people living in the city. If you want to compare, She Wolf Bakery sits less than 0.1 mi from here.

Opening hours for Black Hound New York are not verified in our data. A quick call to (800) 344-4417 before you go saves a wasted trip, especially on holidays.

At a glance

Listed as	Cake shop and French bakery
Bakeries in New York	1,497
Nearest bakery	less than 0.1 mi

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What to order

Typical items at a French bakery like this one — the bakery's own selection may differ.

Full menu

Viennoiserie

Brioche à TêteFluted brioche with a little topknot, rich with eggs and butter, yielding a golden, faintly sweet crumb.
Croissant au BeurreAn all-butter croissant with a honeycombed interior, shattering crust, and deep caramelized color from a long, slow proof.
Pain au ChocolatCroissant dough rolled around two batons of dark chocolate, flaky and buttery with bittersweet pockets.
Croissant aux AmandesDay-old croissant soaked in syrup, filled and topped with almond cream and sliced almonds, then rebaked; dense, sweet, and crisp-edged.

Pain

Brioche NanterreA loaf of buttery brioche baked in a pan from several dough balls, ideal for toast or pain perdu.
Pain de SeigleRye bread with a dense, moist crumb and earthy sourness, traditionally served with oysters and salted butter.
Baguette TraditionMade only from flour, water, salt, and leaven, with a crackly crust, irregular holes, and a creamy, wheaty crumb.
Pain de CampagneA rustic country loaf blending white and whole-grain flours, leavened with levain for a thick crust and mild tang.

Pâtisserie

Tarte au CitronSweet shortcrust shell filled with sharp, satiny lemon curd, sometimes crowned with torched Italian meringue.
Mille-FeuilleThree layers of caramelized puff pastry with vanilla pastry cream, iced with marbled fondant; crisp, creamy, and messy to eat.
Paris-BrestA wheel of choux pastry split and filled with hazelnut praliné mousseline cream, scattered with toasted almonds.
Tarte aux FraisesCrisp pâte sucrée with vanilla crème pâtissière and glazed fresh strawberries arranged in tight rows.