Founder Gary Chan’s upscale bakery often features colorful animal shapes, and he’s not disappointing his fans this Mid-Autumn Festival. Each box ($78) contains nine whimsical mooncakes. Assorted fillings include matcha-infused roasted sweet potato and black sesame walnut that’s molded into the shape of a green lion; sweet potato milk tea and brown sugar mochi formed into a black cat; and vanilla sweet potato custard with salted egg cream. Place an order via email ⁣⁣to info.bibbleandsip@gmail.com with a pick-up time.

Taipan Bakery offers the rare-in-New-York Hong Kong-style snow skin mooncake that’s similar to mochi ice cream: Cold glutinous rice wrapper surrounds white lotus seed, green tea, and black bean pastes. The bakery opened in 1990 with birthday and wedding cakes, and expanded with mooncakes and everyday pastries at both Flushing and Chinatown branches. 

Mr. Tu has been churning out classics like taro buns, lemon rolls, and sponge cakes for more than ten years. For the holiday, the mooncakes come in 17 flavors like pineapple cake, taro, red bean, and green tea in a box of 12 or singles for around $3 each, an employee tells Eater.

In 1991, founder Han Chou brought his baking chops in Taiwan to Manhattan, and eventually to over 10 locations from Flushing to Maspeth, where he’s fed the Chinese communities pastry favorites like curry beef puffs and sesame balls. Fay Da is now selling an exciting assortment of mooncakes: Large and mini sets include durian lava, white lotus seed and egg yolk, jujube and walnut. They can be shipped nationwide.

Hits at Yeh’s Bakery are its freshly whipped Boston cream pie and fluffy green tea sponge cake, but when autumn comes around, locals head there for its Taiwanese mooncakes, like mung bean paste with dried pork, and Cantonese versions filled with lotus seed, prune, red bean or pineapple pastes.

For those with a craving for egg tarts, head to Double Crispy to get ahold of their wildly popular egg tarts while also picking up mooncakes. The bakery is making red bean, lotus seed, and winter melon mooncakes until September 10, an employee tells Eater.

The team behind Congee Village is baking up boxes of mooncakes ($35) — lotus seed, winter melon, pineapple, and matcha fillings — and packaging them in gift bags with lantern designs that symbolize lighting the path to good fortune. They’re available for pick-up at any of the restaurant’s three locations in Flushing and the Lower East Side.

Since 2012, this bakery has been turning locals into believers of its buns from red roast pork to red bean. It’s now making mooncake converts with its dense fillings like mixed nuts with ham and two bulbous salted egg yolks baked into the lotus paste filling. 

This Williamsburg dessert bar from Taiwanese American Amy Hsiao and her partners focus on beautifully presented sweets from their childhoods. From traditional to inventive, Kitsby’s mooncake flavors include white lotus paste and black sesame shortbread. A collab with hard seltzer company Lunar yields passionfruit and yuzu flavors. Following from its origins as a baking kit vendor, Kitsby ships the mooncakes nationwide and offers them for pick-up.