It seems like every neighborhood has a bakery worth going out of your way for these days, and Park Slope’s entry into the next gen bakery scene is Miolin. And yes, this gem of a bakery is indeed a pandemic baby: after baker Claudio Miolin lost his job in 2020, he picked up a sourdough hobby at home and spent the next few years building a delivery business before opening up the brick and mortar on the corner of 7th Avenue and 14th St in Park Slope.

The bakery itself is an exercise in simplicity. Minimalist, rustic, in that effortlessly artisanal bakery kind of way. A few tables off to the side, and an expansive counter for pastry, bread and coffee. A “breadule” posted outside offers an orientation to the business, but they always have the classic sourdough and baguettes on hand. In terms of their pastry selection, it’s quality over quantity with their all star line up. They keep (mostly) to the classics with a few riffs (think: twice baked almond rose raspberry croissant, a seasonal filled kouign amann), and have a good balance of sweet and savory options. But where they truly shine is the bread, which also comes in the form of a sandwich if you come during lunch time.

It’s the perfect neighborhood bakery. Every neighborhood deserves one. And it’s even more perfect that it flies under the radar of those outside the neighborhood, which actually makes it a reliable spot for quotidian bread and pastry needs.