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A cursive sweep spells Glaser's across a puce-green façade, with eyelet curtains hanging down over pies on doilies in the window. Opened by John Glaser in 1902, and now run by grandson Herb, the old-time German bakery specializes in pumping out Bavarian almond, cherry spritz and gingerbread men; in short, Glaser's is a holdout. The original white tile floors survive. Apothecary-style wood cabinets panel the darkish rectangular interior. It's a real neighborhood joint: cash only, no delivery. Baked here is a colorful assortment of kids' sugar cookies, wafer-thin chocolate and cinnamon swirls, and chocolate chunk and chocolate pecan brownies, dense and coated beneath with a sugary glaze. These aren't subtle desserts; they're made for people who want their sweets straight up and sugary without the fuss of nouveau ingredients. Coming here is more of a nod to nostalgia than a festival of fine eating. Black and white cookies, for example, lack the proper texture—they're more cake than cookie—and are coated with an icing so sweet it tastes almost saccharine. Better to stick with muffins, danishes, chocolate éclair puffs, or better yet cakes and pies. — Diane Mehta

Glaser's is closed every year from July 3 to August 16.