What Pizza Should I Order At Grimaldi Bakery First?

If you want to get catering from Grimaldi Bakery online, start by heading to their official website and looking for a 'Catering' or 'Events' section — that’s where they usually list packages, minimum guest counts, and lead times. From there I scroll through the menu and pick a package or build my own: breads, sandwiches, pastries, salads, and sides. Most bakeries let you choose quantities by headcount or by item, and they’ll show any delivery or service fees up front. Make sure you set the correct date and time when checking out; for events I always pick a pickup or delivery window at least a couple of hours before guests arrive because traffic happens. If the online form looks limited or your needs are unusual (special dietary requests, extra utensils, chafing dishes), I call the phone number listed on the catering page or send the bakery an email after placing the order. I always ask for a written confirmation with the total, deposit, cancellation policy, and delivery specifics — that email saved me once when a delivery window needed to be tightened. Pay attention to the payment section: some places require a deposit online with final payment in person, others charge everything up front. I usually tuck the confirmation email into my event folder and take a photo of it on my phone so I can reference it the day of. I love the way their pastries travel, and having this checklist makes the whole process feel less stressful for me.

Stepping up to the counter at Grimaldi Bakery, I was pleasantly surprised by how many reasonable gluten-free choices they had, though it does depend on the location. At the places I've been to, the headline item is a gluten-free pizza/crust option — not every store carries it, but when they do it's usually listed on the menu and available as a substitute for the regular crust. Beyond that, I’ve seen packaged gluten-free breads and a small selection of cookies or brownies labeled gluten-free; those are great for grabbing to-go if you want something sweet without the wheat. Salads, grilled vegetables, and protein plates are often naturally gluten-free if you avoid croutons and watch dressings, so I treat those as safe fallback options when the baked goods are limited. I try to be picky about cross-contamination: even if a cookie says gluten-free, the shared prep and oven space in a bakery means you should ask staff about how they handle GF items. In my experience, they’re usually helpful — they’ll point out which items are made in dedicated areas or wrapped separately. If you have celiac disease or a severe allergy, I recommend asking them to prepare your order away from the main baking line and swapping tongs/utensils if possible; for me, that extra five minutes of conversation has saved a lot of worry and made the treat more enjoyable. Beyond the core menu, I like to keep an eye on seasonal offerings. Grimaldi Bakery sometimes rotates gluten-free specialties — think flourless cakes or seasonal GF bars — especially around holidays. Also, many locations display ingredient lists or will tell you whether something is made from a gluten-free mix. My personal favorite is pairing a GF slice with a strong coffee; it makes the indulgence feel deliberate and safe. Overall, I’ve had worry-free visits when staff are communicative, and I appreciate that they try to include gluten-free options without making them an afterthought.

If you've been daydreaming about a box of fresh pastries showing up at your door, here's the lowdown from someone who's probably ordered too many cannoli at odd hours. In my experience, Grimaldi (the bakery/pizza family that's famous around New York) does make it pretty easy to get treats into Manhattan — but how depends on what you want. They have Manhattan locations and partner with third-party delivery apps, so for most casual orders (cookies, slices, coffee, small pastry boxes) you'll usually see them available on Uber Eats, DoorDash, or Grubhub during shop hours. On slow weekday mornings I've had a pie or a tray of pastries show up warm within an hour; on busy weekend nights, expect delays or limited menus. For bigger or specialty orders — think trays for a brunch, artfully filled cannoli, or holiday cakes — I personally prefer calling the shop directly and arranging pickup or scheduled local delivery. The bakery side tends to handle fragile items more carefully if you pre-order: they’ll box cannoli so the filling is added later or include ice packs for cream-heavy cakes. Shipping nationally is a different beast: some Grimaldi locations or sister bakeries will ship certain packaged goods (like biscotti or packaged cookies), but perishable items obviously travel poorly, so those are usually restricted or come with heavy insulation and fees. A few practical tips from my trial-and-error: check the specific Grimaldi location listed on the app (Manhattan branches show up separately), avoid peak meal times if you want a hot item, and request contactless delivery instructions if you live in a building with a doorman. If you care about presentation, direct orders or same-day pickup will save you from crushed pastries. All that said, nothing beats walking into the shop and getting that oven smell — but late-night delivery has saved me more times than I'd like to admit. Totally worth trying the ricotta pie if you get the chance.

Nothing beats the smell of coal-fired ovens for me — the original Grimaldi spot is the one tucked under the Brooklyn Bridge in DUMBO, the Old Fulton Street location that people point to when they talk about where it all began. I’ve spent more than one afternoon standing in line there, watching the dough get slapped, the bubbling shoulders of a Margherita come out blistered and perfect, and thinking about how a single corner shop can become a legend. That DUMBO storefront is what most locals and long-time fans mean when they say 'the original' because that’s where Patsy Grimaldi made his name and style famous. There’s always a little confusion because the name and recipes popped up on menus across the country later, but when I walk past the cobblestones and see the old brick, I feel like I’m standing at the source. The atmosphere — the clatter, the smoky scent, the tourists craning for photos under the bridge — is part of the experience. If you want the origin vibe instead of a slick chain version, that Old Fulton Street corner is the one to aim for; grab a slice, soak it all in, and enjoy the chaos of classic New York pizza culture. I always leave with sauce on my chin and a grin, honestly the best kind of messy souvenir.

Sunlight hits the counter just as the city wakes, and that's usually when I make a beeline for the bakery — their Brooklyn location swings open at 7:00 AM every day. I love that they start early; it means you can grab a fresh loaf or a warm pastry before work, or swing by after an early walk across the bridge. From my usual runs, they keep baking through the morning so the shelves are at their best between 8 and 10, and they typically stay open into the late afternoon, winding down around 5:00–6:00 PM depending on how busy the day is. If you're planning a visit, I recommend the earlier slot: weekday mornings are calmer, while weekends fill up fast with families and tourists. Their coffee is solid enough to pair with any pastry, and if you want something special, ask about the day's specialties — they sometimes bring out seasonal breads that vanish by noon. I usually grab an everything focaccia and a custard-filled pastry, then take a slow walk nearby. They accept cards and contactless, but I keep a few dollars just in case there's a line with people wanting small cash purchases. I love that this place feels like a neighborhood anchor; the staff are cheerful in that sleepy-but-happy-morning way, and the smell of oven-warm crust keeps pulling me back. If you time it right, you can snag a window seat and watch the neighborhood wake up while nibbling on something still steaming. For me, those early mornings with a paper cup of coffee and a warm pastry are the highlight of any week.

Raihan Bakery is one of those places that feels like a hidden gem once you discover it. I stumbled upon their Instagram page a while back, and let me tell you, their cake designs are chef's kiss. From intricate floral patterns to quirky pop culture themes, they seem to nail every custom request. I haven't ordered one myself yet, but my friend got a 'Studio Ghibli'-themed cake for her daughter’s birthday, and it looked straight out of a Miyazaki film—down to the tiny edible Totoro figurines. Their team apparently works closely with clients to sketch out ideas, adjust flavors, and even accommodate dietary restrictions. If you’re into personalized treats, their portfolio screams creativity. One thing I’ve heard consistently is their attention to detail. A coworker mentioned how they replicated her pet cat’s face in buttercream—whiskers and all—without it looking uncanny. They’re not the cheapest option, but for specialty occasions, the splurge seems worth it. Just shoot them a message early; their slots fill up fast during holiday seasons.

Wow, Nick and Elena's Pizzeria has this irresistible charm that makes me want to tell everyone about their signature pies — the place just nails that balance between creative toppings and classic comfort. The oven here is a neighborly wood-fired beast that gives each crust a slight char and a satisfying chew, and the staff somehow remembers if you like extra herbs or a lighter sauce. Walking in feels like stepping into a cozy comic-panel scene: warm light, the scent of roasted garlic and melting cheese, and a menu that reads like a love letter to pizza lovers. I always end up debating for a solid five minutes before pointing and saying, 'Surprise me.' Their signature lineup is where the pizzeria really shines. First up, 'Nick's Classic Margherita' — deceptively simple but outrageously good: thin, blistered crust, San Marzano-style tomato, a scatter of fresh basil, and creamy buffalo mozzarella that stretches like a cartoon ribbon. Then there's 'Elena's Fire' — a spicy, smoky number with nduja sausage, roasted red peppers, Calabrian chili oil, and a drizzle of honey to fight the heat; it's my go-to when I want something bold. 'The Garden Harvest' is a seasonal favorite, loaded with charred zucchini, heirloom cherry tomatoes, blistered shishito peppers, dollops of ricotta, and a basil pesto base instead of red sauce — bright and herbaceous. For meat lovers, 'Nick's Butcher Block' piles on house-made meatballs, pepperoni, smoked bacon, and a tangy BBQ swirl that makes every bite a comforting, savory punch. If you lean more gourmet, try 'Elena's Fig & Prosciutto' — thinly sliced prosciutto, caramelized figs, arugula tossed in lemon, and a shave of parmesan over a white sauce that somehow feels both delicate and indulgent. 'Mushroom Truffle Whisper' is another of their quieter masterpieces: wild mushrooms, fontina, and a finish of truffle oil that smells like a fancy bookstore on a rainy day. They also rotate a 'Chef's Secret' monthly pie that showcases local ingredients; last month it had smoked trout, dill crème fraîche, and thinly sliced potatoes — unexpectedly magical. Every signature pizza is thoughtfully balanced: they don't just pile toppings on, they design flavors to sing together. Ordering tips from my many visits: go half-and-half if you can't decide, because the dough and crust are so good they deserve more taste tests. Pair the spicy ones with a hoppy IPA or a crisp sauvignon blanc to cut through the heat, and choose a lighter pilsner or pinot noir for the mushroom and prosciutto pies. If you're feeding friends, get a couple of small plates like the charred Brussels with balsamic glaze and the rosemary garlic knots — both perfect for nibbling while the pies arrive. I also love asking for the crust brushed with garlic butter and an extra dusting of chili flakes; small tweaks make a big difference. Leaving Nick and Elena's, I'm always full and oddly inspired — like I want to try recreating their 'Elena's Fire' at home but with my own twist. It’s the kind of place that turns into a regular spot quickly because the food feels lovingly made, and the pizza list keeps giving you new reasons to come back. Honestly, walking away with a slice and a grin is my favorite kind of weeknight win.

Cozy mystery series orders can be a pain! For McKinlay's cupcake books, the publication order is your best bet for character development. Start with 'Sprinkle with Murder'. That's where Mel and Angie open their bakery and meet Tate, and the whole dynamic with Joe is established. 'Buttercream Bump Off' deepens the romance subplots. 'Death by the Dozen' and 'Red Velvet Revenge' come next, expanding the town's characters. 'Going, Going, Ganache' is a fun fifth entry. 'Sugar and Iced' involves a pageant, which is a nice change of scenery. 'Dark Chocolate Demise' and 'Vanilla Beaned' follow. Later, 'Caramel Crush' and 'Pumpkin Spice Peril' continue the tradition. The Christmas book is a great seasonal read. Reading them out of order won't spoil the mysteries, but you'll miss little recurring jokes and relationship progressions.

I find it helpful to look at the copyright dates inside the books. The first one is from 2018, then 2019, 2020, and so on. That's a foolproof method if you have physical copies and don't trust online lists.