It doesn’t get more hole-in-the-wall than this backstreet bakery, which started as a lockdown project. Its roller door rises early to serve sourdough loaves, flaky croissants and a knockout sausage-roll-croissant hybrid.

Come for oak, mulberry and pomegranate gins distilled in the former warehouse space. Try riffs on classic cocktails, including an updated Southside and a pomegranate and sumac-infused spin on the Cosmopolitan.

Peek through the glass windows to witness the pie-making in progress, then grab one to take home (or eat it on the spot) or head upstairs for a private pie degustation led by chef-owner Raymond Capaldi.