Largely a Romanian bakery, by the looks of the newspapers behind the counter, though one was in Hungarian and two or three eluded quick identification.
Another sign would be the saleuri (Sal-lee-Ooh; about $9 per pound), a savory Romanian pastry I've not seen anywhere else in New York. These breadsticks, which resemble a break-it-apart pan flute, are enriched with butter and cheese — a tangy white variety called telemea is traditional — then sprinkled with the likes of caraway, poppy, or, at Nita's, cumin.
Sweeter, to various degrees, and shown below: a dense cake square packed with poppy seeds ($1.50), one of several flavors; raspberry-walnut rugelach ($9 per pound, which amounts to about a dollar each); and a Linzer torte cookie ($1.10, though this was a number of years ago). Named after the Austrian latticed pastry, the twinned cookies are customarily filled with raspberry jam, though reportedly apricot, hazelnut, and red currant sometimes make an appearance.
Nita's European Bakery
40-10 Greenpoint Ave. (40th-41st Sts.), Sunnyside, Queens