Radio Bakery [Prospect Heights]

The blueberry lime croissant sets the tone

The blueberry lime croissant is the one to ask for first. It is the clearest signature at this Prospect Heights counter, a flavored laminated pastry that shows how far the bakery pushes viennoiserie past a plain butter croissant. The shop opened in March 2025 as the second Radio Bakery, following the Greenpoint original that started in May 2023, and it comes from the team behind Rolo's, which is why the counter reads like a restaurant baking program compressed into a pastry case. The name carries a piece of Brooklyn history: the first shop took over a former radio repair business. Croissants, breakfast focaccia, everything focaccia, breads and lunch sandwiches on Italian stirato baguette make up the range here.

The counter moves with the bake

The format matters. This is a counter-service bakery where batches come out through the morning and sell down as they go, in limited daily quantities rather than held back for later. Croissants are the earliest priority and often the first thing gone; breakfast focaccia lands later in the morning; the lunch sandwiches arrive after that. There is a little indoor seating and a few tables outside, but the queue and the counter are the experience. One detail gives the wait something to watch: staff shape and divide dough near the front of the shop, so the production is part of the room rather than hidden behind it. Eater listed the bakery in its 2025 bakery guide.

Sweet first, then go savory

After the blueberry lime croissant, move to the savory side. Breakfast focaccia is the core morning item, while everything focaccia takes the same dough in a seasoned, crumbly direction that reads savory with a faint sweetness underneath. For a bigger order later in the day, the lunch sandwiches show the Rolo's connection most clearly, especially the ones built on stirato baguette, where the bread does as much work as the filling. Plain croissants and the daily breads are worth a look for anyone judging technique rather than flavor combinations. The pattern is small-batch baking in waves, so the strongest order depends as much on when you arrive as on what you want.