The past few years have seen some major growth in the town of Hamburg, NY.  Recently, they added a new bakery that is worth the wait.

A few friends have been talking about a brand new bakery that just opened their doors for the first time in May. They're called 18 Mile Bakery, and they've set up shop at 84 Lake Street in the village of Hamburg. After their soft opening, the official opening date was April 25th, and their grand opening just took place on May 9th. This past weekend, we checked it out for the first time, and it was easily worth the wait.

Read More: The Best Cinnamon Roll Is Coming to Hamburg, NY 

My son and I were a little skeptical when we pulled in and saw a full parking lot and a line out the door, but we were determined to bring home the goods for our moms. We've heard so much about the croissants here that we just had to give them a try.

There was a long wait

The wait was around 45 minutes, but as soon as we got in the door, you could smell all the incredible things that were baking, and you could see racks of freshly baked goods.  There was a backdrop of some of the most amazing flavors of bread ever, and you could tell that they were all very fresh.

attachment-18 Mile Bakery Line
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(Brett Alan)
(Brett Alan)
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Amazing Croissant Varieties

When our time to order came, we ended up ordering pistachio, chocolate, chocolate almond, and the original butter croissants. The first three were all filled with some incredible filling. They're buttery, flaky, and incredibly filling. And get this, all of their croissants are made with sourdough!

(Brett Alan)
(Brett Alan)
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We only tried the croissants this time, and we were sure to get enough for everyone to have some, but we can't wait to try the cookies and breads (and all the other things) that they have to offer, too. I promise you, they're worth the wait. These might have been the best croissants I've ever had.

I highly suggest you try them out, but don't wait. Get there as soon as they open.

New Bakery Offers Incredible Croissants In Hamburg, NY

Gallery Credit: Brett Alan

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