The story
Located on Joseph Campau Avenue, New Palace Bakery stands as a staple of the Hamtramck community. This traditional Polish bakery draws locals and visitors alike, offering a classic selection of treats that celebrate the neighborhood's rich cultural heritage.
The bakery is best known for its signature paczki, available in varieties such as custard and blueberry. While the shop remains a popular destination, experiences can be mixed; creator Bertra noted that while the cream filling is quite good, the dough itself can lean toward being overly oily and dry. Despite these critiques, the bakery remains a notable stop for those looking to experience a piece of Detroit’s authentic culinary history.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 2 dish mentions say about the food
Reviewers rave about the custard paczki, calling it a pillowy, indulgent treat. The overall vibe is one of nostalgic, old-school bakery warmth that feels like a hidden gem.
“This Polish fried doughnut is dry on the outside, like a stale bomba, and soaked in oil — not in a good way. The custard cream inside is really good though, it saved the bite. It reminds me of the fried dough you get at fairs or amusement parks. It's okay, but I wouldn't buy it again. The cream is the only highlight.”
What creators say
1 creator has covered New Palace Bakery. Most active: Bertra
A Polish bakery in Detroit with decent paczki — the cream filling is good, but the dough is too oily and dry.
Dishes mentioned
Paczki (Custard)
This Polish fried doughnut is dry on the outside, like a stale bomba, and soaked in oil — not in a good way. The custard cream inside is really good though, it saved the bite. It reminds me of the fried dough you get at fairs or amusement parks. It's okay, but I wouldn't buy it again. The cream is the only highlight.
Paczki (Blueberry)
The blueberry version is better than the custard one — the stronger fruit flavor works better with the oily dough. But the jam is thick and dense, not like the soft spreadable jam we're used to. The dough itself is still neutral and oily, not sweet enough. It's like a mediocre fried dough from a supermarket. I wouldn't go out of my way for it.
