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The after-church crowd every Sunday testifies that this traditional Caribbean bakery has been satisfying homesick West Indians with carrot cakes, fruit pastries, and fresh-baked rolls since the 1970s. Suited up parents and girls in glossy Mary Janes line up in front of the long, narrow shop for take-home treats: currant rolls so hot from the oven they steam up the display case, and bricks of chewy bread pudding wrapped in waxed paper. A separate, more hectic counter fields custom orders, usually for the fruity, slightly sour Black Cake. Neighborhood joes duck in for crispy beef patties on weekdays when there’s room to read the reggae party flyers papering the walls. — Nicole LaRosa