Little Starry Cafe 繁星蛋糕 – Queens, NY: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (347) 925-2092 to check today's hours. Know the hours? Send them to us.

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48-36 90th St, Queens, NY 11373

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Address48-36 90th St, Queens, NY 11373

Phone(347) 925-2092

StyleFrench bakery

CountyQueens County

Time zoneEastern Time

From city center2.2 mi west

About Little Starry Cafe 繁星蛋糕

Set at 48-36 90th St (11373), Little Starry Cafe 繁星蛋糕 is a French bakery roughly 2.2 mi from downtown Queens, heading west. Its listing also places it among cake shops and bakery cafés.

It is one of 10 bakeries and sweet shops we list in Queens. Nearest alternative: Caesar Bakery Café at 90-18 Corona Ave., less than 0.1 mi away.

We have not been able to confirm a full weekly schedule for Little Starry Cafe 繁星蛋糕 yet, so calling ahead at (347) 925-2092 is the safest bet. Bakeries often sell out of popular items by early afternoon.

At a glance

Listed as	Cake shop, Bakery café, and French bakery
Bakeries in Queens	10
Nearest bakery	less than 0.1 mi

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What to order

Typical items at a French bakery like this one — the bakery's own selection may differ.

Full menu

Viennoiserie

Pain aux RaisinsA spiral of croissant dough spread with crème pâtissière and rum-soaked raisins, soft in the middle and crisp at the edges.
Chausson aux PommesPuff pastry turnover filled with chunky apple compote, scored on top and glazed to a lacquered finish.
Kouign-AmannA Breton pastry of laminated dough layered with sugar and salted butter, baked until the outside caramelizes into a toffee-like shell.
Brioche à TêteFluted brioche with a little topknot, rich with eggs and butter, yielding a golden, faintly sweet crumb.

Pain

Pain aux NoixHearty whole wheat loaf packed with walnuts, earthy and faintly bitter, a natural partner for a cheese board.
FougasseProvençal leaf-shaped flatbread slashed with openings, brushed with olive oil and studded with olives or herbs.
Brioche NanterreA loaf of buttery brioche baked in a pan from several dough balls, ideal for toast or pain perdu.
Pain de SeigleRye bread with a dense, moist crumb and earthy sourness, traditionally served with oysters and salted butter.

Pâtisserie

Tarte aux FraisesCrisp pâte sucrée with vanilla crème pâtissière and glazed fresh strawberries arranged in tight rows.
OpéraThin almond sponge layers soaked in coffee syrup, alternated with coffee buttercream and ganache under a glossy chocolate glaze.
Tarte TatinUpside-down apple tart of butter-caramelized apples on a pastry base, deeply amber and soft-set, often served with crème fraîche.
Éclair au ChocolatLong choux pastry filled with dark chocolate pastry cream and topped with glossy chocolate fondant, crisp-shelled and creamy within.