Stick&pop – New York, NY: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (646) 481-4767 to check today's hours. Know the hours? Send them to us.

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233 W 19th St, New York, NY 10011

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Address233 W 19th St, New York, NY 10011

NeighborhoodChelsea

Phone(646) 481-4767

StyleBakery

CountyNew York County

Time zoneEastern Time

From city center1.0 mi west

About Stick&pop

Stick&pop is a bakery at 233 W 19th St, about 1.0 mi west of central New York in the Chelsea area.

It is one of 1,497 bakeries and sweet shops we list in New York, which works out to one bakery per 5,663 residents. The closest neighbour on our map is City Cakes, less than 0.1 mi away.

We have not been able to confirm a full weekly schedule for Stick&pop yet, so calling ahead at (646) 481-4767 is the safest bet. Bakeries often sell out of popular items by early afternoon.

At a glance

Listed as	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 bakery like this one — the bakery's own selection may differ.

Full menu

Breakfast Pastries & Muffins

Apple TurnoverPuff pastry folded over cinnamon-spiced apple filling into a triangle, baked until shatteringly crisp and finished with a light vanilla drizzle.
Cheese DanishLaminated dough cradling a lightly sweet cream cheese center with a hint of lemon; golden edges give way to a rich, custardy middle.
Morning Glory MuffinA hearty muffin packed with shredded carrot, apple, raisins, coconut, and walnuts, warmly spiced and substantial enough to stand in for breakfast.
Sticky BunBaked upside down in a caramel of brown sugar and butter, these yeast rolls emerge glossy and gooey, crowned with toasted pecans.

Breads & Rolls

Multigrain LoafA hearty loaf combining whole wheat, oats, flax, and sunflower seeds, with a wholesome chew and a crust rolled in more seeds.
Sourdough BouleNaturally leavened round loaf with a blistered, deeply browned crust, an open chewy interior, and the gentle tang of a long fermentation.
Honey Wheat Sandwich LoafA soft-crumbed pan loaf made with whole wheat flour and a touch of honey, sliceable for toast, lunchbox sandwiches, and grilled cheese.
Jewish RyeA deli-style rye speckled with caraway seeds, with a thin crackly crust and a dense, slightly sour crumb suited to pastrami or Reuben sandwiches.

Cookies & Bars

SnickerdoodleRolled in cinnamon sugar before baking, this crackle-topped butter cookie has a pleasant tang from cream of tartar and a puffy interior.
Peanut Butter CookieA classic crosshatched cookie made with creamy peanut butter, sandy at the edges and fudgy in the middle, with a salty-sweet finish.
Fudge BrownieDense dark chocolate squares with a shiny crackled top and a gooey, almost truffle-like center, cut generously from a full sheet pan.
Lemon BarA shortbread base topped with a sharp, silky lemon curd and a snowfall of powdered sugar; bright, citrusy, and cleanly sliced.