Bub’s Bakery

Gluten-free, and free of the top nine allergens

Every pastry here is gluten-free and free from the top nine allergens: wheat, dairy, eggs, nuts, peanuts, sesame, soy, fish and shellfish. That makes the baking unusually technical, because none of the usual structure is available. No wheat flour, no butter, no eggs, no nuts. The baked goods are vegan, while dairy milk is available for drinks, so the pastry and beverage programs are kept deliberately separate.

Chef-owner Melissa Weller, a James Beard-nominated baker, is applying a high-end pastry background to those constraints, and the result carries New York City's first top nine allergen-free bakery billing. Eater has named it in its bakery guide. The demand followed quickly: this is a bakery with a line, and much of that line is made up of people who cannot eat at other bakeries.

Two entrances on a triangular block

Bub's opened in September 2025 where NoHo meets Soho, on a narrow triangular block that gives the operation an unusual flow. The Lafayette Street side is the ordering entrance; the Mulberry Street side opens onto outdoor seating. In a dense part of Manhattan that separation matters, because it keeps the queue away from the place you actually sit and eat.

Inside is compact and boutique-scaled rather than sprawling, closer to a focused bakery stop than a long sit-down. The bakery was created with the team behind Fish Cheeks and 55 Hospitality, which is part of why the operation runs with more polish than a first bakery usually manages.

Cinnamon roll first, then read the case

The cinnamon roll is the clearest first order and the item the bakery's early reputation was built on. After that the case moves in several directions: berry cheesecake and pumpkin cheesecake swirl for the cheesecake side, with the pumpkin version pointing at Weller's seasonal instincts, then banana bread, cookies, cupcakes and maple blueberry scones for the familiar bakery lane.

For something less sweet, take the savory Danish or the biscuit with vegan egg and cheese. That biscuit is the most useful thing on the menu for understanding the kitchen's ambition, because it aims at recognizable bakery comfort while avoiding the ingredients that normally supply richness, binding and tenderness. The goal is not safe substitution, it is pastry with structure, flavor and polish.