The pandebono here gets refilled throughout the day, so your cheesy yuca roll might still be gooey in the middle. That alone could justify a subway ride.
I can’t imagine walking past without grabbing one.
The same family has run this Colombian bakery from one Queens corner for about 37 years. The owner hails from Medellin.
Its reputation grew by word of mouth, not billboards.
The counter starts early, too. Doors open at 6:30 most mornings, and Spanish drifts between the counter and the tables.
Empanadas, arepas, chicharron, and sweet breads fill the cases.
I love that New York still has spots like this, where staff learn your face and your order. So what makes a small bakery last nearly four decades?
The answer starts with a warm roll and a cup of coffee.
A Woodside Corner Where Colombian Breakfast Starts Before Sunrise
Early birds in Queens get the warmest pandebono. Rico Pan Bakery has been feeding Woodside from the same storefront for about 37 years.
It’s a Colombian bakery first, but it works like a neighborhood breakfast hub. Display cases hold breads, pastries, empanadas, and hearty savory bites made in the Colombian home-cooking tradition.
Google lists the address with a Flushing mailing label, yet the shop sits squarely in Woodside. That small quirk confuses maps more than it confuses anyone hungry.
Just follow the scent of baking cheese bread.
The menu reads like a tour of a Colombian morning. You’ll find arepas, empanadas, pandebono, buñuelos, almojabanas, and sweet breads.
Hot items like chorizo, chicharron, and papas rellenas round things out.
For New Yorkers who value food traditions, this place fits nicely into a morning outing. It doesn’t chase trends or reinvent recipes.
It simply keeps making the foods Colombian families have loved for generations.
That steady focus is the whole appeal. A bakery doesn’t last nearly four decades by accident, after all.
It lasts by doing familiar things well, every single day, for the people who keep walking back through the door.
One Family, One Address, Nearly Four Decades
Thirty-seven years is a long run for any New York business. Rico Pan Bakery has spent all of them at one location, under the same family’s care.
The owner comes from Medellin, Colombia. That roots the menu in a real place, not a vague idea of Latin American baking.
The recipes follow traditional Colombian home cooking.
Here’s what I find charming about the backstory. The bakery’s reputation spread mostly by word of mouth rather than advertising.
Neighbors told neighbors, and those neighbors told their cousins.
Some customers have been coming since the 1990s. Others return decades later, which says plenty about how a place stays woven into a community.
Kids who grabbed buñuelos after school now bring their own families.
For tradition-minded New Yorkers, that continuity matters. Many of us chase places that preserve something real, whether it’s a craft, a recipe, or a way of greeting customers.
A family bakery with this kind of staying power checks every box.
No flashy rebrand ever arrived. No viral gimmick took over the menu.
The family just kept baking, and Woodside kept showing up hungry.
Pandebono Worth Ordering The Moment You Arrive
Yuca flour and cheese sound simple enough. Together, they make the round pandebono that many first-timers are told to try before anything else.
The rolls have a thin, crisp shell and a tender, almost gooey middle. Their flavor lands somewhere between savory and sweet.
That balance keeps you reaching for a second one.
Timing helps a lot here. Savory pastries get refilled periodically through the day, so your pandebono has a good shot at being warm.
Warm is the sweet spot for this bread.
Pandebono is a beloved part of Colombian bakery culture. It’s gluten-free by its nature, thanks to the yuca, though you should always confirm with staff if that matters for you.
The cheese does most of the heavy lifting on flavor.
Cousins sit right nearby in the case. Pan de queso and almojabanas also appear on the counter.
Each has its own texture and personality.
My advice is simple. Order more than one, because sharing gets complicated fast.
Eat the first one immediately while it’s still steaming, then save the rest for the commute. Good luck making them last that long.
Empanadas That Built A Party Tray Tradition
Empanadas come up more than any other item when people talk about this bakery. That popularity makes sense once you see the variety on offer.
Beef empanadas are a classic choice. Baked chicken empanadas have their own loyal following.
Cheese versions show up as a favorite too.
Don’t skip the salsa. The aji, sometimes called pique, gets plenty of love as an essential partner.
A little heat wakes up every bite.
Here’s a fun local twist. Party trays of empanadas have long been a Woodside tradition at Rico Pan Bakery.
Plenty of family gatherings in this part of Queens have featured a tray from this counter.
That’s a smart move if you’re hosting. Empanadas travel well, feed a crowd, and disappear quickly from any table.
They’re the kind of food that works for birthdays, game days, and casual weekend visits.
For a quick solo breakfast, one or two empanadas with coffee make a satisfying meal. They’re handheld, filling, and easy to eat on the go.
That’s useful when the 7 train is waiting just down the block and your schedule won’t budge.
Arepas, Chorizo, And Chicharron For Bigger Appetites
Bread is only half the story at this counter. The savory side of the menu leans hearty, straight out of a Colombian home kitchen.
Arepas sit near the top of the list. The arepa de choclo, a sweet corn version paired with cheese, is a popular pick.
It’s soft, comforting, and very filling.
Chorizo appears too, sometimes paired with potato. Chicharron, the crispy pork belly Colombians adore, brings serious crunch.
Papas rellenas, or stuffed potatoes, also earn high praise.
Together, these dishes turn a pastry stop into a full breakfast. You can build a real plate rather than nibbling on a roll.
That’s handy before a long workday or a day of exploring Queens.
Seasonal specialties pop up now and then. Torta de pescado is one example mentioned by longtime customers.
Keep an eye on the counter for surprises.
Everything follows traditional Colombian cooking rather than fusion experiments. For anyone who grew up with these flavors, that matters a great deal.
For newcomers, it’s an honest introduction to how many Colombian families start their day. Either way, nobody walks out hungry.
Sweet Breads And Treats For The Pastry Lovers
Buñuelos get a lot of attention, and for good reason. These round fritters offer a slightly crunchy outside with a soft middle, especially when fresh.
The sweet case goes much deeper than that. Tres leches cake shows up as a favorite, praised for being soft and airy.
Flan and bread pudding also earn real enthusiasm.
Meringue puffs called suspiros appear too. They can sell out, so grab them when you see them.
Pan dulce and chicharrones de guayaba add even more options.
That guava pastry deserves a moment. Guava is a big flavor in Colombian sweets, and it pairs beautifully with a strong cup of coffee.
Sweet, tangy, and flaky is a winning combination.
Many people mention the breads as their personal favorite part of the bakery. The selection changes through the day as items sell.
Morning visits bring the widest variety.
I like that the dessert lineup feels like a tour rather than a single showpiece. You can try something new every visit.
Before long, you’ll have strong opinions about buñuelos versus pandebono, and that debate is half the fun.
Coffee With A Clever Hot Or Cold Milk Choice
Nobody’s pouring latte art here, and that’s fine. The coffee at Rico Pan Bakery is simple, hot, and fairly priced, served without ceremony.
One detail stands out. You can choose hot or cold milk for your drink.
Hot milk keeps things toasty for a walk, while cold milk lets you sip right away.
It’s a small, thoughtful touch. Anyone who has burned their tongue rushing to the subway will appreciate it.
Practical beats fancy on a weekday morning.
Colombia and coffee go together, so pairing a cup with pandebono feels natural. Some people come mainly for the coffee and empanada combination.
It’s an easy, affordable routine to slip into.
Beyond coffee, other drinks appear on the menu. Jugo de lulo, made from a tangy Andean fruit, is one option.
Avena, a creamy Colombian oat drink, is another comforting choice.
Lulo might be new to many New Yorkers. It tastes bright and citrusy, a little like a cross between lime and something tropical.
Trying it alongside a warm empanada makes for a very Colombian breakfast, right here in Queens.
Spanish At The Counter, Familiar Faces Behind It
Most mornings, the soundtrack is Spanish. Conversations bounce between the counter and the tables, giving the room a lively neighborhood feel.
English speakers shouldn’t worry, though. Ordering works fine either way, and the staff speak English too.
Pointing at a pastry also goes a long way.
Here’s my favorite part. Staff quickly learn faces and remember orders.
Frequent customers often find their usual ready before they finish saying hello.
The space itself looks clean and modern. Seating is mostly barstools along a bar-style table.
It’s built for a quick bite rather than a long lingering brunch.
That setup suits a lot of people. Commuters, families, and curious food explorers all fit in easily.
Colombians looking for a taste of home and newcomers trying pandebono for the first time share the same counter.
For tradition-minded New Yorkers, this kind of atmosphere is a real draw. It’s a place where language, food, and routine come together naturally.
You’re not visiting a themed restaurant. You’re stepping into a genuine part of Woodside’s daily rhythm, one cafecito at a time.
Getting There Is Easier Than Choosing What To Order
Subway riders, rejoice. The bakery sits close to the 61st Street station in Woodside, which makes it an easy hop for commuters.
You’ll find Rico Pan Bakery at 58-13 Woodside Ave, Flushing, NY 11377. Don’t let the Flushing label confuse you, since the shop sits in the heart of Woodside.
That station location turns it into a smart day-trip stop. Riders coming from Manhattan or elsewhere in New York can reach it without much fuss.
Driving works too, though street parking in Queens can be its usual adventure.
Woodside is a diverse neighborhood with plenty of character. A bakery visit can easily fit into a larger food crawl.
Grab breakfast here, then wander the area on foot.
Plan to carry a bag home. Party trays and pastry boxes travel well, especially empanadas.
Your coworkers or family will likely thank you.
Morning arrivals have an edge. Fresh items come out regularly, but evening visitors sometimes find the cases picked over.
The earlier you show up, the better your odds of scoring the full lineup, still warm.
Hours, Cash, And Budget Tips Before You Go
Bring cash. Several people mention the bakery as cash only, so a quick ATM stop could save you some awkwardness at the counter.
Hours are generous. Monday through Saturday, the doors open at 6:30 a.m. and close at 7 p.m.
Sunday runs from 7 a.m. to 5 p.m.
Those early openings make it a perfect pre-work stop. Weekend mornings are popular, so a short line may form.
It tends to move along steadily.
Prices are a major perk here. Many items cost under ten dollars, and taxes are often included.
A small bag of breads and pastries won’t sink your budget.
That affordability makes experimenting easy. Try a pandebono, a buñuelo, and an empanada without overthinking it.
Sampling widely is half the joy of a Colombian bakery.
Late-day visits come with a tradeoff. Many pastries can sell out by evening, leaving fewer choices.
If you’ve got your heart set on suspiros or guava pastries, aim for morning. Your future self, holding a warm roll at 7 a.m., will be very pleased with that decision.
Why This Little Bakery Earns A Spot On Your Queens Map
A 4.6-star rating across hundreds of reviews tells part of the story. The rest comes from customers returning for decades, sometimes several times a week.
Rico Pan Bakery doesn’t try to be everything. It focuses on Colombian classics made by one family for about 37 years.
That consistency is rare in a city that changes fast.
The pandebono alone justifies a trip. Add empanadas with aji, a warm arepa, and coffee with your choice of milk.
Suddenly, you’ve got a full Colombian morning in New York.
No place is perfect every day. One or two visitors have caught an off afternoon.
Morning visits, with fresher batches, give you the best shot at greatness.
I believe places like this deserve our attention. They preserve recipes, language, and community habits that could easily fade.
Supporting them keeps that tradition alive in Queens.
So set an early alarm and bring some cash. Ride the 7 train to 61st Street, then follow the smell of baking cheese bread.
Worst case, you leave with a bag of pastries and a new favorite breakfast habit.
