Best Bakeries Worldwide

Juno the Bakery ★ 4.9 · Copenhagen

Århusgade 48, 2100 København Ø

Juno the Bakery on Århusgade in Østerbro from former noma cook Emil Glaser bakes the cardamom bun that anchors the modern Copenhagen pastry conversation, plus sourdough and laminated pastries.

Tip: Open Wednesday to Sunday only. Arrive by 09:30 for the cardamom bun or expect the 60-deep weekend queue.

Iginio Massari Alta Pasticceria ★ 4.9 · Milan

centro-storico · Via Guglielmo Marconi 4, 20122 Milano

Iginio Massari Alta Pasticceria near the Duomo is the Milan flagship of Italy's most decorated pastry chef, whose panettone set the artisan benchmark in the 1990s re

Hart Bageri ★ 4.8 · Copenhagen

Gammel Kongevej 109, 1850 Frederiksberg C

Hart Bageri on Gammel Kongevej in Frederiksberg was opened by former Tartine head baker Richard Hart and now runs ten locations across greater Copenhagen with naturally leavened breads and viennoiserie.

Tip: Arrive by 09:00 weekends for the cardamom buns and tebirkes; sourdough loaves restock through the morning.

Four des Navettes ★ 4.8 · Marseille

136 Rue Sainte, 13007 Marseille

Four des Navettes in Marseille's 7e is the oldest bakery in the city since 1781, the boat-shaped navettes baked in the original Roman-model oven and blessed by the archbishop every February 2.

Tip: Walk in for a paper bag of navettes; Chandeleur morning is the day to come.

Du Pain et des Idées ★ 4.8 · Paris

34 Rue Yves Toudic, 75010 Paris

Christophe Vasseur's Du Pain et des Idées in Paris's 10e remains the boulangerie every other counter measures itself against. Levain bread, laminated escargots.

Tip: Closed weekends. Arrive before 09:00 for the pain des amis; escargots sell out by 13:00.

Marchesi 1824 ★ 4.8 · Milan

centro-storico · Via Santa Maria alla Porta 11/a, 20123 Milano

Marchesi 1824 in Milan's Centro Storico is the city's oldest surviving pasticceria, founded in 1824 and now owned by Prada. Diego Crosara bakes the panettone in the

Panaderia Rosetta ★ 4.8 · Mexico City

roma-norte · Colima 179, Roma Norte, Cuauhtemoc, 06700 Ciudad de Mexico

Panaderia Rosetta in Mexico City is Elena Reygadas' Roma Norte bakery on Colima since 2012, the bakery counter where the rose-guava roll and the concha drive 30 minute Sunday morning queues.

Pasteis de Belem ★ 4.8 · Lisbon

belem · Rua de Belem 84-92, 1300-085 Lisboa

Pasteis de Belem in Lisbon's Belem: the original pastel de nata, made by hand from a Jeronimos-monastery recipe held in secret since 1837.

Karaköy Güllüoğlu ★ 4.8 · Istanbul

karaköy · Kemankeş Karamustafa Paşa Mah., Rıhtım Caddesi No:3-4, 34425 Beyoğlu, İstanbul

Karaköy Güllüoğlu, the one-counter Rıhtım Caddesi baklava emporium across from Galataport, the Güllü family's pistachio version since 1949 and Istanbul's reference baklava.

Twelve Triangles ★ 4.8 · Edinburgh

leith · 90 Brunswick Street, Edinburgh EH7 5HU

Rachel Morgan and Emily Cuddeford's Brunswick Street bakery in Edinburgh, opened 2014, the city's reference sourdough kitchen and the most-loved doughnut.

Tip: Doughnuts sell out by 11:00 on Saturdays. Order via Square Online by Friday lunchtime for next-day collection.

Patisserie 46 ★ 4.8 · Minneapolis

linden-hills · 4552 Grand Ave S, Minneapolis, MN 55419

John Kraus's Patisserie 46 on Grand Avenue South has run Minneapolis's defining French bakery since 2010. James Beard semifinalist for Outstanding Baker.

Dong Phuong Oriental Bakery ★ 4.8 · New Orleans

14207 Chef Menteur Hwy, New Orleans, LA 70129

Dong Phuong in New Orleans is the James Beard America's Classics Vietnamese bakery on Chef Menteur Highway in New Orleans East, with the city's most-demanded Mardi Gras king cake.

Tip: King cake sales run January 6 to Ash Wednesday only; lines form before opening on weekends.

Joseph Brot Naglergasse ★ 4.7 · Vienna

innere-stadt · Naglergasse 9, 1010 Wien

Joseph Brot on Naglergasse in Vienna's first district bakes Josef Weghaupt's Waldviertel heritage-grain sourdough by hand, no machines, the company's avant-garde Vienna address since 2009.

Tip: The cinnamon Pulled Bread is the bakery's most-bought breakfast bake; weekend mornings sell out by 11:00.

Andersen & Maillard (Nørrebro) ★ 4.7 · Copenhagen

Nørrebrogade 62, 2200 København N

Andersen & Maillard on Nørrebrogade in Nørrebro is the original bakery-roastery from former noma pastry chef Milton Abel, with viennoiserie laminated daily and house-roasted coffee.

Tip: The cardamom kouign-amann is the bake to cross town for. Arrive before 11:00 for the full pastry case.

Sankt Peders Bageri ★ 4.7 · Copenhagen

Sankt Peders Stræde 29, 1453 København K

Sankt Peders Bageri in the Latin Quarter is Copenhagen's oldest working bakery; the giant Wednesday cinnamon roll, the onsdagssnegl, sells around 4,000 units every week.

Tip: The Wednesday onsdagssnegl is the bake to plan a morning around. Arrive by 09:00 to beat the office queue.

Bernachon ★ 4.7 · Lyon

42 Cours Franklin Roosevelt, 69006 Lyon

Bernachon in Lyon's 6e is the bean-to-bar chocolatier founded by Maurice Bernachon in 1953, with a Rue Franklin Roosevelt salon de the and a full pastry counter.

Tip: The President cake is the order; a slice with espresso at the salon is the form.

Poilâne ★ 4.7 · Paris

8 Rue du Cherche-Midi, 75006 Paris

Poilâne in Paris has baked a signature sourdough miche from a wood-fired oven on Rue du Cherche-Midi since 1932. Apolonia Poilâne now runs three city counters.

Tip: The half-miche feeds two for a week. Ask for the cocktail-size punitions at the till.

Julius Brantner Brothandwerk ★ 4.7 · Munich

schwabing · Nordendstrasse 23, 80801 München

Julius Brantner Brothandwerk in Munich's Schwabing-Maxvorstadt has run a transparent organic bakery since April 2019; small regional product list, organic certified.

Bread 41 ★ 4.7 · Dublin

docklands · 41 Pearse Street, Dublin 2, D02 H308

Bread 41 on Pearse Street in Dublin 2, Eoin Cluskey's organic sourdough bakery and cafe since 2018, the city's most polished cardamom bun and laminated pastry.

Tip: Cardamom buns sell out by 12:00 on Saturdays; arrive 09:00 to be first. The cafe sits twenty in the back room.

Scéal Cafe ★ 4.7 · Dublin

portobello · 82 South Circular Road, Dublin 8, D08 FC62

Scéal Cafe on South Circular Road in Dublin 8, Shane Palmer and Charlotte Leonard-Kane's Dublin counter near Leonard's Corner, the bakery's return to the southside where it started.

Tip: Pastries sell out by midday on weekends. Counter sits eighteen plus a small outdoor terrace.

Atti ★ 4.7 · Bologna

Via Caprarie 7, 40124 Bologna BO

Atti in Bologna's Quadrilatero is the 1880-founded salumeria-and-pasticceria with two adjoining shops on Via Caprarie, slicing mortadella to order and baking the certosino di Bologna.

Tip: The bakery counter runs from 07:30; mortadella slicing takes 5 minutes per order and the queue thins after 11:00. Cash and card both fine.

Paolo Atti & Figli ★ 4.7 · Bologna

Via Drapperie 6, 40124 Bologna BO

Paolo Atti & Figli in Bologna's Quadrilatero is the 1880-founded sfoglina-and-pasticceria with hand-rolled tortellini sold by weight, plus the certosino di Bologna at Christmas.

Tip: The pasta counter runs from 07:00; tortellini sell out by 12:30 on Saturdays. The Christmas certosino orders open in November.

Pasticceria Cova ★ 4.7 · Milan

centro-storico · Via Montenapoleone 8, 20121 Milano

Pasticceria Cova on Via Montenapoleone has made Milanese confectionery since 1817, the tea room of the fashion-week circuit. The panettone and petits fours are bough

Davide Longoni Pane ★ 4.7 · Milan

porta-romana · Via Gerolamo Tiraboschi 19, 20135 Milano

Davide Longoni Pane in Milan's Porta Romana is the city's most respected bread baker, running nine Milan locations from the Via Tiraboschi original.

Pasticceria Attanasio ★ 4.7 · Naples

centro-storico · Vico Ferrovia 1/4, 80142 Napoli

Attanasio near Naples Central Station has fried sfogliatelle since 1930, with riccia and frolla baked all day. The shop sits in a tiny side-street with the smell of hot lard the marker.

Tip: Closed Monday. Sfogliatella at 2 euros at the counter; cash preferred. The riccia is the local-buy.

Pasticceria Poppella ★ 4.7 · Naples

sanita · Via Arena della Sanità 24, 80137 Napoli

Poppella in Naples' Sanita has run the family pastry counter since 1920, with the fiocco di neve (snow-flake brioche with cream filling) the dish that turned the bakery into a 2014 cult hit.

Tip: Open daily 07:00 to 22:00. The fiocco di neve at 1 euro 50 is the only order; queue can be 30 minutes on weekends.

Pasticceria Regoli ★ 4.7 · Rome

esquilino · Via dello Statuto 60, 00185 Roma

Pasticceria Regoli in Rome's Esquilino has baked the city's defining maritozzo con la panna since 1916, with the fluffy bun split and stuffed with whipped cream to order.

Tip: Open from 06:45; the maritozzo sells out by 11:00 on Saturdays. Cash and card; standing room only.

Pasticceria Tonolo ★ 4.7 · Venice

Calle San Pantalon 3764, Dorsoduro, 30123 Venezia VE

Pasticceria Tonolo on Calle San Pantalon in Venice's Dorsoduro has run since 1886, the city's benchmark patisserie for focaccia veneziana and Carnevale frittelle.

Tip: Open 07:30; the morning queue clears by 09:00. The focaccia veneziana is best the same day it's baked. Cash preferred.

Panaderia Rosetta Puebla ★ 4.7 · Mexico City

roma-norte · Puebla 242, Roma Norte, Cuauhtemoc, 06700 Ciudad de Mexico

Panaderia Rosetta Puebla in Mexico City is the second Roma Norte Reygadas bakery on Puebla, a larger room with the same conchas and laminated pastries plus more counter seating than the original Colima branch.

Nowy Chleb ★ 4.7 · Gdańsk

ul. Śląska 17A, 80-389 Gdańsk

Nowy Chleb in Gdańsk Przymorze is Łukasz Stafieja's artisan micro-bakery: own-milled flours, natural starter, wheat and rye sourdoughs to order. Sezon and a handful of other rooms buy their bread from here.

Tip: Pre-order online for Saturday pickup; walk-in stock sells out by 13:00.

Cukiernia Pawlova ★ 4.7 · Poznań

ul. Żabikowska 44, 62-030 Luboń

Cukiernia Pawlova in Luboń outside Poznań is run by World Master Confectioner Paweł Mieszała, with traditional butter rogale baked to the Master's recipe and delivery into Poznań.

Tip: Phone order a day ahead and collect at the shop; the butter rogale sell out by mid-morning every November.

Lukullus (Mokotowska) ★ 4.7 · Warsaw

ul. Mokotowska 52A, 00-543 Warszawa

Lukullus on Mokotowska in Warsaw is the third-generation Warsaw patisserie family business since 1946. The chefs Albert Judycki and Jacek Malarski took Poland's Prix au Chef Patissier in 2021.

Manteigaria Chiado ★ 4.7 · Lisbon

chiado · Rua do Loreto 2, 1200-108 Lisboa

Manteigaria's Chiado flagship in Lisbon: an Art Nouveau corner on Rua do Loreto where pastel de nata trays land hot every twenty minutes, 1.50 euros.

Gleba Padaria ★ 4.7 · Lisbon

Alcantara · Rua Prior do Crato 14, 1350-261 Lisboa

Gleba in Lisbon's Alcantara: Diogo Amorim mills Portuguese heritage grains on site and bakes the city's most-cited sourdough loaves, by the slice.

Pastisseria Hofmann ★ 4.7 · Barcelona

born · Carrer dels Flassaders 44, 08003 Barcelona

Pastisseria Hofmann in Barcelona's Born is Mey Hofmann's bake counter: the mascarpone-filled croissant is the signature, sold by the dozen on weekend mornings.

Tip: Closed Sunday. The mascarpone-filled croissant sells out by 11:30 on weekends; the apple-vanilla works any time.

Oriol Balaguer Pastisseria ★ 4.7 · Barcelona

sarria · Plaça de Sant Gregori Taumaturg 2, 08021 Barcelona

Oriol Balaguer in Barcelona's Sant Gervasi is the uphill pastry showroom of the four-time World Pastry Champion: the cruffin and his signature panettone.

Tip: Closed Monday. The panettone needs to be pre-ordered three days ahead in November-December.

Panic ★ 4.7 · Madrid

malasana · Calle del Conde Duque 13, 28015 Madrid

Panic on Calle Conde Duque in Madrid's Malasana is the city's reference sourdough bakery since 2015 by chef Javier Marca, with 24-hour fermented breads, croissants and a small daily-changing pastry counter.

Tip: Open Tue-Sun; closed Monday. Whole loaves (4 to 9 euros) sell out by 13:00; arrive early or order ahead by phone.

La Vina (tarta de queso counter) ★ 4.7 · San Sebastián

Calle 31 de Agosto 3, 20003 Donostia-San Sebastian

La Vina on Calle 31 de Agosto in San Sebastian is the birthplace of the burnt Basque cheesecake (tarta de queso La Vina), invented by Santiago Rivera in 1990 and now world famous.

Tip: Order a wedge at the counter and a glass of Pedro Ximenez. Whole cakes for takeaway need 24 hours notice.

Bostock Bakery ★ 4.7 · Edinburgh

stockbridge · 42 St Stephen Street, Edinburgh EH3 5AL

Bostock Bakery on St Stephen Street in Stockbridge Edinburgh, opened 2020 by Hamish Saxton, a sourdough-and-pastry kitchen with daily-changing croissants and loaves.

Tip: Saturday morning queue runs out the door. Order ahead through the Square online shop to skip the wait.

Pophams Bakery ★ 4.7 · London

hackney · 197 Richmond Road, London E8 3NJ

Olly Gold's laminated-pastry counter in Hackney London, opened 2016 on Richmond Road, runs the city's most-photographed viennoiserie and a Pophams Pizza sibling next door.

Tip: Bacon and maple Danish sells out by 10:00 on a Saturday. The Islington site at 36 Prebend Street has identical bake but quieter queues.

St John Bakery ★ 4.7 · London

borough-bermondsey · Maltby Street, London SE1 3PA

Justin Gellatly's bakery arch on Maltby Street in Bermondsey London, opened 2010, runs the original St John custard doughnut and a Saturday railway-arch counter that closes by 17:00.

Tip: Maltby Street market on Saturday is the canonical visit. Custard doughnuts sell out by 13:00; mid-morning runs the best selection.

Lost Larson ★ 4.7 · Chicago

5318 N Clark St, Chicago, IL 60640

Lost Larson in Chicago is Bobby Schaffer's Andersonville Scandinavian bakery on Clark, with stone-milled rye and the cardamom bun that pulls the morning queue.

Tip: Cardamom buns sell out by 11:00 on weekends. Arrive at 08:30 or call ahead to set one aside.

Kasama (bakery) ★ 4.7 · Chicago

1001 N Winchester Ave, Chicago, IL 60622

Kasama in Chicago is Tim Flores and Genie Kwon's Ukrainian Village daytime bakery, with the ube cruffin, longanisa breakfast plate and pan de sal at a small counter.

Tip: Doors at 07:00 weekends; ube cruffins gone by 10:30. Get there at 07:15 and order three.

Rebel Bread ★ 4.7 · Denver

675 S Broadway, Denver, CO 80209

Rebel Bread in Denver is Zach Martinucci's South Broadway sourdough bakery, milling Colorado wheat and selling at farmers markets across the Front Range.

Moxie Bread Co ★ 4.7 · Denver

641 Main St, Louisville, CO 80027

Moxie Bread Co in Louisville is Andy Clark's whole-grain sourdough bakery, the Front Range wheat-mill program that wholesales to Rebel Bread and Reunion in Denver.

Republique Bakery ★ 4.7 · Los Angeles

624 South La Brea Avenue, Los Angeles, CA 90036

Margarita Manzke's pastry counter inside Republique, Los Angeles bakes the city's reference kouign-amann, plus laminated croissants from a 1928 commissary.

Bub and Grandma's ★ 4.7 · Los Angeles

3507 Eagle Rock Blvd, Los Angeles, CA 90065

Andrew Bernstein's Bub and Grandma's in Glassell Park, Los Angeles bakes the bread for half the city's chef restaurants and runs a Wednesday-Sunday counter.

Zak the Baker ★ 4.7 · Miami

295 NW 26th St, Miami, FL 33127

Zak the Baker in Wynwood is the kosher artisan bakery at 295 NW 26th Street, opened by Zak Stern in 2012 and the city's reference natural-leavened sourdough room.

Tip: Closed Saturday for Shabbat. The babka and the rugelach sell out by mid-morning on Fridays.

Rose Street Patisserie ★ 4.7 · Minneapolis

linden-hills · 2811 W 43rd St, Minneapolis, MN 55410

John Kraus's Rose Street Patisserie on 43rd Street West has run a sister French bakery in Linden Hills Minneapolis since 2014. Almond croissants and macarons.

Salty Tart Bakery ★ 4.7 · Minneapolis

northeast · 920 E Lake St, Minneapolis, MN 55407

Michelle Gayer's Salty Tart on East Lake Street has run a Minneapolis pastry counter inside Midtown Global Market since 2008. James Beard Best Pastry Chef finalist.