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This venue is closed.

Inside this sliver of a bakery opened in 2005, no one seems to mind the scuffed yellow walls or the tiny two-tops crammed in the back corner. The ovens here turn out crops of cupcakes, trays of crumbly cookies, and smooth cheesecakes crusted in crushed pistachios, available to take home whole. While the red-velvet cupcakes at Pinisi may look similar to the ones peddled at other cloyingly sweet cupcakeries, the goods here offer a less jolting sugar rush. Even the frostings don’t overwhelm: The rosewater icing is a delicate meringue so pale a shade of pink it's difficult to distinguish it from the white of a nearby coconut cake. Far from being too sweet, a deceitful chocolate cupcake spiked with chili unleashes a vehement five-alarm fire soon after one bite. In the morning, a steady stream of neighbors stop for a breakfast of coffee and a pastry—a delightfully flaky turnover laden with apple filling or a chocolate horn drenched in cocoa frosting each provide motivation to get out of bed. — Edna Ishayik

Ghost chili cupcake, $3; pistachio cheesecake slice, $5