At Sybil's Bakery there are sweet black bean cakes; flaky turnover stuffed with spicy ground beef or chicken; cheddary cheese rolls with a dash of mustard and hot pepper or, bread with a hint of lemon.

Since its humble beginnings in 1976 Sybil's has evolved into something of an institution in New York's West Indian enclaves. It is a place to savor coconut drops, pineapple tarts, citrusy currant rolls - the sweet staples of Guyana.

Raymond Hernandez, The New York Times