Bakehouse bakery-cafe opens in Syosset

Although George Lampropoulos has been in the bakery business for the better part of two decades, his 2-month-old Bakehouse in Syosset is a new experience. He’s a partner in both a wholesale bakery (Bakehouse New York) and a retail bakery (Joe’s Bakery) in Queens, but neither venture affords him the chance to watch customers savor the wares.

"You don’t get that immediate satisfaction in wholesale" he said. "And Joe’s has no tables. The best thing about being a baker is seeing the feeling that a pastry, that a cake brings to the customer. That’s what I can do here."

"Here" is a spacious, comfortable 32-seat cafe that sells a wide range of cakes, pies, cookies, pastries and sandwiches and serves them on proper plates. There’s also a full line of coffee and tea drinks, plus free Wi-Fi.

"We want to be part of the community, be that place in the neighborhood where everyone goes," Lampropoulos declared.

Certainly the Syosset community is used to hitting up 14 Cold Spring Rd. for baked goods. Cardinali operated here from 1990 to 2022, when it was succeeded by Stellina Bakery & Cafe. In November 2025, Stellina became Bianco Latte and, in September, Lampropoulos and his partner, head baker Manuel Olalde, took over without missing a beat and opened Bakehouse.

"Usually, new owners will close the place and renovate," he said. "But we didn’t want the employees to be out of work." The new team is gradually "warming up" the decor.

The focal point of the bakery are the display cases that boasts layer cakes and cheesecakes (whole and in fat, single-serve wedges), pound cakes, pies, muffins, croissants, Danishes, pignoli and S cookies, linzer cookies, biscotti, eclairs, hamentashen, gelato, savory sandwiches and more. Lampropoulos’s Greek heritage is reflected in the flaky cheese and spinach pies, variations on baklava and portokalopita, a tender orange cake.

"We want to hit on a little bit of everything for people in the neighborhood," he noted. "I would put my rugelach up against anyone’s."

Right now, Bakehouse has a small selection of artisan breads, but, in the coming months, he’ll be introducing a full line of sourdough loaves.

He is also working on making the back entrance of the bakery, which leads to the LIRR parking lot, as inviting as the front. "You can see it from the train platform and I want to make it look nice with planters and tables ... even though the tables will look out on the parking lot."

Bakehouse, 14 Cold Spring Rd., Syosset, 516-496-2489, Instagram: @thebakehouse_ny. Open Monday to Thursday 7 a.m. to 8 p.m., Friday and Saturday 7 a.m. to 9 p.m., Sunday 7 a.m. to 6 p.m.