Best Bakeries Around the World

Juno the Bakery ★ 4.9

Juno the Bakery is in a quiet corner of Østerbro at Århusgade 48, on the ground level of a five-story residential building, with 8 years of service.

Worth the queueDanish butter cookies

TipOpen Tuesday to Saturday from 7.30 to 18.00 and on Sundays from 7.30 to 16.00; closed on Monday.

Lune Croissanterie ★ 4.9

Lune Croissanterie in Fitzroy is Kate Reid's engineering-informed pastry project: technically exacting croissants cited among the world's best by food media.

Worth the queueClassic croissant with cultured butter

Barrio Bread ★ 4.9

Barrio Bread on South Eastbourne in Tucson is Don Guerra's James Beard Outstanding Baker 2022 bakery, milling heritage white Sonora wheat loaves.

Worth the queuePan integral white Sonora wheat loaf

Iginio Massari Alta Pasticceria ★ 4.9

Iginio Massari Alta Pasticceria is a fine pastry shop at Via Guglielmo Marconi 4, with panettone in cocoa and chocolate and without candied fruit.

Worth the queuePanettone with cocoa and chocolate.

Koçak Baklava ★ 4.8

Koçak Baklava is the baklava counter most of Gaziantep names first, a bright Şehitkamil salon selling şöbiyet, dolama and midye by the kilo.

Worth the queueÖzel şöbiyet

TipBuy by weight and eat it the same day. Antep baklava is built for hours, not for keeping.

Primanti Bros (Strip District original) ★ 4.8

Primanti Bros on 18th Street is the cheap, filling Strip District original in Pittsburgh. One sandwich with fries and slaw inside the bread is a whole meal.

TryAlmost Famous sandwich

Iggy's Bread of the World ★ 4.8

Iggy's Bread of the World is a bakery at 131 Macpherson Street, Bronte NSW 2024.

Worth the queueBig Round White Sourdough

Bakerie ★ 4.8

Bakerie is a bakery at 773 Pacific Highway in Gordon where the ovens turn out fresh bread and pastries early in the morning, made from scratch every day.

Worth the queueDaily sourdough and bread, pastry and cake, pie and quiche

TipThe menu is split into daily pastry and cake, daily sourdough and bread, and daily pie and quiche.

Ginger Elizabeth Chocolates Cafe ★ 4.8

Ginger Elizabeth's J Street chocolate shop sells chocolates and macarons made in Sacramento, plus seasonal soft serve, frozen macaron sandwiches and drinks.

Ginger Elizabeth Chocolates ★ 4.8

Ginger Elizabeth Chocolates on J Street turns seasonal ingredients from local farmers and makers into chocolates, macarons and confections made in Sacramento.

Worth the queueThe Frozen Macaron Sandwich, which Ginger Elizabeth created as a signature blend of her macarons and ice creams.

La Segunda Central Bakery ★ 4.8

La Segunda in Ybor City has baked Cuban bread daily since 1915, with 18,000-plus loaves a day and the palmetto frond baked into the top loaf for steam.

Worth the queueLong Cuban bread with palmetto frond

Alessi Bakery ★ 4.8

Alessi Bakery on West Cypress has run an Italian and Cuban bakery in Tampa since 1912, with famous hand-carved Cuban sandwiches, deviled crabs and cannolis.

Worth the queueHand-carved Cuban sandwich

Bantis Bougatsa ★ 4.8

Bantis has produced Thessaloniki's most respected cream bougatsa from a marble counter near Dikastirion Square since 1969. At Panagias Faneromenis 33.

Trigona Elenidis ★ 4.8

Elenidis in Panorama invented the trigona panoramatos, the crisp phyllo triangle filled with cold pastry cream that has become Thessaloniki's most signature.

Frigideiras do Cantinho ★ 4.8

The most historically important food address in Braga, trading continuously since 1796. The specialty is the frigideira: a fried pastry pocket of custard egg.

TipTry all three house classics in one visit: frigideira, tíbia and sameirinho.

Dong Phuong Oriental Bakery ★ 4.8

Dong Phuong Bakery, founded in 1982, is a James Beard Award-winning Vietnamese bakery in New Orleans East making banh mi, mooncakes and king cakes.

TipBanh mi, known locally as Vietnamese po'boys, ship nationwide on Goldbelly if you cannot reach New Orleans East.

Levee Baking Co ★ 4.8

Levee Baking Co. is a community driven neighborhood bakery on Magazine Street that sources most ingredients from local farms for its leavened bread.

Why locals goLevee grew from a cottage bakery in 2015 and a pop up at Mosquito Supper Club in 2017 into its space on Magazine and 9th Street, entered from 9th Street.

TipUse the entrance on 9th Street, and call during open hours if you want baked goods held for you.

Pelican Bakery ★ 4.8

Pelican Bakery in Tokyo's Asakusa has baked only two products since 1942: shokupan and dinner rolls. Loaves sell out by mid-afternoon and reservations help.

Worth the queueShokupan square loaf

TipPhone-reserve a loaf two days ahead or arrive by 10:00. The Pelican Cafe on Kotobuki serves the same loaves toasted with butter.

Hart Bageri ★ 4.8

Hart Bageri is a bakery at Gammel Kongevej 109, 1850 Frederiksberg C.

Bosque Baking Company ★ 4.8

Bosque Baking Company is a bakery at 922 Coal Ave SW in Albuquerque.

Golden Crown Panaderia ★ 4.8

Golden Crown Panaderia is an old fashioned neighborhood bakery at 1103 Mountain Rd NW, baking New Mexican recipes since 1972, including green chile bread.

Why locals goFounded by Pratt Morales in 1972 in the Old Town area, the bakery has supplied breads and pastries to many of Albuquerque's finest restaurants and hotels.

TipUse the Cookie ATM to pick up baked goods around the clock, even when the lobby is closed on Mondays and Tuesdays.

OWL Bakery ★ 4.8

OWL Bakery at 295 Haywood Rd in West Asheville makes naturally leavened breads and European-inspired pastries by hand, open Tuesday to Sunday.

Worth the queueNaturally leavened bread

TipPastries, breads and cakes can be ordered for celebrations and special occasions, and a bread schedule is posted as a PDF.

Patisserie 46 ★ 4.8

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

Worth the queueNorwegian kringle

D’Andrews Bakery & Cafe ★ 4.8

D’Andrews Bakery & Cafe is a modern bakery with a Southern sensibility in downtown Nashville, serving pastries and sandwiches on freshly-baked bread.

Worth the queueThe French Bulldog macaron, a hand-crafted treat inspired by the owner's dog, Daisy.

TipEverything is made in-house, from roasted meats and sauces to jams and syrups, and online ordering covers breakfast sandwiches and custom cakes.

Pastisseria Hofmann ★ 4.8

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.

Worth the queueMascarpone-filled croissant

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

Leonard's Bakery ★ 4.8

Leonard's Bakery in Kapahulu Honolulu has fried Portuguese malasadas since Leonard Rego opened the family shop in 1952, the canonical version.

Worth the queueOriginal sugar malasada

TipOriginal sugar malasadas are the move; haupia and custard fillings rotate. Lines move quickly even at peak.

Panaderia Rosetta ★ 4.8

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.

Worth the queueRol de guayaba (guava rose roll)

Bake Sum ★ 4.8

Bake Sum on Grand Avenue near Lake Merritt runs an Asian American pastry program. Passionfruit tarts, ube cookies and Spam musubi croissants sell out daily.

Worth the queueMochi muffin

Du Pain et des Idées ★ 4.8

Du Pain et des Idées is a bakery at 34 Rue Yves Toudic that first opened in 1875 and sells the Pain des Amis and a chocolate-pistachio escargot.

Worth the queueChocolate-pistachio escargot

TipIt is closed Sat-Sun, so go on a weekday for the Pain des Amis, a large bread meant for sharing.

Pekarna Praktika ★ 4.8

Vinohrady bakery on Belehradska milling its own flour on a stone mill; crunchy long-keeping bread, cinnamon rolls, pain au chocolat, croissants at breakfast.

Why locals goTomas Solak's stone-mill sourdough bakery hides on the Vinohrady-Vrsovice border, no signage to speak of, just the queue of bread-obsessed locals each morning.

TipShow up by 10:00; the heritage-grain loaves run out within two hours of opening.

Donguri Odori ★ 4.8

Donguri's hot rack runs 200-400 yen per bread: chikuwa pan, Hokkaido potato bread, curry pan and a dozen others. Stand-out cheap eats at Odori Park.

TryChikuwa pan and Hokkaido potato bread

TipEat warm on the Odori Park benches; buy two more for the train.

Carousel Bakery ★ 4.8

Carousel Bakery in St Lawrence Market Upper Level 42 has run the city's reference peameal bacon sandwich since 1977, the Biancolin family the operators.

OrderThe peameal bacon sandwich on a kaiser, choose mustard at the counter.

TipClosed Mondays with the market. The kaiser is soft; the bacon stack mountains. Featured on Bourdain, Food and Wine and the NYT four times.

Sironi ★ 4.8

Alfredo Sironi's bakery counter inside Berlin's Markthalle Neun in Kreuzberg bakes Italian sourdough breads; the pane casareccio and focaccia run.

Worth the queuePane casareccio

TipClosed Sunday with the market. Friday and Saturday from 09:00 are the busy windows; loaves sell out by 14:00.

Sister Pie ★ 4.8

Sister Pie on Kercheval in West Village bakes seasonal pies and cookies in Detroit since 2015. At 8066 Kercheval St. Cash and card accepted.

Worth the queueSalted maple pie

TipFriday morning storefront is the canonical visit; order catering and whole pies through the website the rest of the week.

Bakehouse ★ 4.8

Bakehouse on Tai Wong Street East is Chef Grégoire Michaud's first neighbourhood shop in Wanchai, opened five years after his 2013 wholesale bakery.

Worth the queueHandcrafted sourdough and fine pastries.

Pasteis de Belem ★ 4.8

Pasteis de Belem began making the original Pastéis de Belém in 1837 from a secret recipe of the Mosteiro dos Jerónimos, recreated daily by hand.

Worth the queueThe original Pastéis de Belém, made by hand

Muth's Candies ★ 4.8

Muth's Candies on East Market in Louisville has made hand-rolled chocolates and modjeskas in NuLu since 1921, the family-owned confectioner.

Worth the queueModjeskas, chocolate-covered marshmallow

TipWalk-in only. Modjeskas are the city's signature confection: caramel-dipped marshmallow.

Panic ★ 4.8

Panic is a bakery at Calle del Conde Duque 13, 28015 Madrid.

Sarcone's Bakery ★ 4.8

Sarcone's Bakery in Philadelphia is the 1918 brick-oven Italian Market bakery on South 9th, fifth-generation Sicilian-American with tomato pie and seeded.

Worth the queueTomato pie by the square

Bread and Cie ★ 4.8

Bread and Cie in San Diego is the Hillcrest European stone-hearth bakery on University Avenue since 1995, the rustic-bread room that anchors the Hillcrest.

Worth the queueKalamata olive bread

TipThe kalamata olive bread is the room's signature; the cafe upstairs serves sandwiches on house-baked rolls.

Holeman and Finch Bread ★ 4.8

Linton Hopkins' Holeman and Finch Bread bakery in Buckhead, Atlanta runs naturally leavened sourdough, viennoiserie and a pastry programme attached.

Worth the queueCountry sourdough loaf

TipWholesale-leaning; the public retail counter runs Wed to Sat. Phone ahead for whole loaves on Friday and Saturday morning.

Lune Croissanterie (CBD) ★ 4.8

Lune's CBD location on Lonsdale Street brings the Fitzroy standard to the city centre: the same laminated pastry quality, aimed at the weekday commuter crowd.

Worth the queueHam and cheese croissant

TipSells out before noon on busy days. Arrive at opening or accept a substitution.

Muddy's Bake Shop ★ 4.8

Muddy's Bake Shop in Memphis has run scratch-baked cupcakes, layer cakes and cookies since 2008, now anchoring the Broad Avenue Arts District storefront.

Worth the queuePlain Jane vanilla cupcake

TipClosed Sunday through Tuesday. Get there by 11:00 on Saturdays before the favourites sell out.

Vaccaro's Italian Pastry Shop ★ 4.8

Vaccaro's has filled cannoli to order in Little Italy since 1956, a sit-down dessert counter for gelato, espresso, tiramisu and trays of Italian cookies.

Worth the queueCannoli filled to order

TipThe cannoli is filled to order so the shell stays crisp; the lines run late after dinner.

Pierre Mathieu Patissier Bordelais ★ 4.8

Pierre Mathieu Patissier Bordelais on Place Pey Berland is the namesake chef's modern patisserie, opened March 2018 after his five-year run as executive.

Worth the queuePave Pey-Berland

TipShow up before 11:00 for the Saint-Honore; the Pave Pey-Berland (almond cream, sweet-wine fruit, rum.

Five Points Bakery and Toast Cafe ★ 4.8

Five Points Bakery on Brayton Street mills its own wheat from Western New York farms and bakes whole-grain sourdoughs at a West Side toast-cafe counter.

Worth the queueWhole-grain sourdough

Backerei Zimmermann ★ 4.8

Backerei Zimmermann on Ehrenstrasse in Cologne has baked dark rye breads, Brötchen and Mettbrötchen since 1875; one of the oldest family bakeries.

Layers Bakery ★ 4.8

Layers is a tiny Töölö bakery many rate for the best croissants in Finland, run by Finnish-Spanish baker Daniel Tobal Autiokari from a small counter.

Worth the queueButter croissant

TipOpen limited days and it sells out, so go early. The pain au chocolat is as good as the namesake croissant.

Buttermilk Bakery ★ 4.8

Buttermilk Bakery on Orange Avenue in Winter Park is the family-run morning bakery and lunch counter, with cruffins, croissants and biscuit sandwiches.

Worth the queueCruffin

Standard Baking Co ★ 4.8

Standard Baking on Commercial Street, since 1995 from Alison Pray and Matt James, is Portland's artisan bakery for levain breads and laminated pastries.

Worth the queueMorning bun with walnut and cinnamon sugar

TipOpen 07:30 daily; the cinnamon-walnut morning bun lot sells out by 11:00, the country sourdough boules around 14:00.

Scratch Baking Co ★ 4.8

Scratch Baking Co in Willard Square pulls Portland's deepest Sunday bagel queue, five minutes from downtown but across the bridge in South Portland.

Why locals goA South Portland bakery in Willard Square that pulls Portland's deepest Sunday bagel queue. Five minutes from downtown, but most visitors never cross the bridge.

TipClosed Monday and Tuesday. Sunday queues form before 08:00; pre-order online to skip.

Sea Wolf Bakers ★ 4.8

Sea Wolf Bakers in Seattle's Fremont is the brothers Wybenga sourdough room: levain breads, the city's signature cinnamon roll. At 3617 Stone Way N.

Worth the queueCinnamon roll

Hewelke Restaurant & Bakery ★ 4.8

Hewelke is a restaurant and bakery at Jana Kilińskiego 7 in Gdańsk, baking traditional breads and pastries and taking orders for cakes and sweet buffets.

Worth the queueBread with poppy seeds and coffee, alongside the spelt, wholemeal and rye loaves.

TipThe bakery opens Tuesday to Saturday at 7:00 and closes at 20:00; a Hewelke food truck at Metropolia runs from 8:00 to 16:00.

Suzuya Patisserie ★ 4.8

Suzuya Patisserie in Las Vegas is the Japanese-style bakery on Buffalo Drive since 2012, a family-owned counter for Japanese cakes, crepes, sandos and coffee.

Worth the queueStrawberry shortcake

TipThe strawberry shortcake is the signature; the Chinatown branch on Spring Mountain runs shorter hours but is closer to the Strip.

Marchesi 1824 ★ 4.8

Marchesi 1824 is a historical pasticceria making handcrafted delicacies, from classic panettone to pralines, gianduiotti and grand cru bars.

Worth the queueClassic panettone, in a range that runs to new special flavours.

Eva's Bakery ★ 4.8

Eva's Bakery on South Main, chef Charlie Perry's French bakery named for his great-grandmother Eva Coombs, runs French pastries and breakfast plates daily.

Worth the queueKouign-amann

Vete-Katten ★ 4.8

Vete-Katten on Kungsgatan in Stockholm's Norrmalm has baked the classic Swedish konditori canon since 1928; the semla in Lent and princess cake year-round.

Worth the queueSemla cream bun (February-April)

TipSemla counter from Fettisdagen (Shrove Tuesday) through April. Order ahead online for the saffron-pearl-sugar version.

arán bakery ★ 4.8

arán bakery at Móricz Zsigmond körtér 16/A in Budapest bakes sourdough bread, classic Irish pastries and Hungarian baked goods, all made on site.

OrderThe sourdough bread, baked on site.

Soroksári Buci Pékség ★ 4.8

Soroksári Buci Pékség, at Grassalkovich út 143, has baked sourdough bread in Soroksár since 1994 and sells 143 handmade products in 18 shops.

TipCakes must be ordered at least 3 days before pick-up, which is at the shop you choose; there is no home delivery.

Karaköy Güllüoğlu ★ 4.8

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

Worth the queuePistachio baklava

Wild Love Bakehouse ★ 4.8

Wild Love Bakehouse on North Central, the scratch laminated-pastry and sourdough bakery, was profiled by Afar magazine as a contender for best bakery.

Worth the queueAlmond croissant

TipWednesday to Sunday only; the case sells out of laminated pastries by midday on weekends.

Pophams Bakery ★ 4.8

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.

Worth the queueBacon and maple Danish

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

Four des Navettes ★ 4.8

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.

Worth the queueMarseillais navettes baked in the 1781 oven

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

Sub Rosa Bakery ★ 4.8

Evrim and Evin Dogu's Sub Rosa Bakery in Church Hill is the Richmond bakery to know. Multi-year James Beard semifinalist; reopened December 2025.

Worth the queueCountry sourdough loaf

Clafoutis French Bakery ★ 4.8

Philippe and Anne Laure Ligier bake 800 to 1,000 hand-rolled pastries daily at Clafoutis on Cordova Road, a hard-French operation in a southwestern adobe.

Worth the queueAlmond croissant and the namesake clafoutis

Levaduramadre ★ 4.8

Levaduramadre on Carrer de la Pau in Valencia's Ciutat Vella is the flagship Valencia branch of the Madrid sourdough chain, serving wood-fired loaves.

Worth the queuePan de pueblo sourdough loaf

TipWalk-in only; the pan de pueblo sells out by noon on Saturday. Open Sunday morning until 14:30.

Livia ★ 4.8

Livia is a family bakery and Italian restaurant at 1399 Commercial Drive, open for coffee and pastries, sourdough bread, and Italian-leaning brunch and lunch.

TipCheck the daily feature sourdough schedule, with flavours such as roasted garlic rosemary and sunflower seed, fig and walnut, and green olive fennel.

Kruh Vajnorska ★ 4.8

Kruh on Vajnorska 21 in Nove Mesto is the city's reference sourdough bakery, with stone-oven loaves, buttery croissants and Roman-style pizza weekends.

Worth the queueSlovak sourdough loaf

TipClosed Sunday and Monday; the Vajnorska shop is the largest with the broadest pastry case.

WildFlour Pastry ★ 4.8

WildFlour Pastry in Charleston bakes pastries, sticky buns and cakes from a Savannah Highway counter since 2008 (after relocating from Cannonborough).

Worth the queueSticky bun

TipWalk-in. Sunday sticky-bun morning runs 09:00 to sell-out; arrive at opening or miss them.

Chleboteka ★ 4.8

Chleboteka on Ruska in central Wrocław bakes the city's most ambitious sourdough, some loaves a 48-hour prove. At ul. Ruska 64/65. Booking recommended.

OrderThe country sourdough sliced thick, plus a cinnamon bun for the walk.

TipGet there by 09:30 for the best pastry selection; the morning bake sells through by lunch.

Twelve Triangles ★ 4.8

Twelve Triangles is a scratch bakery at 90 Brunswick Street in Edinburgh, baking sourdough bread and pastries by hand with cold, slow fermentation.

TipAll the shops are dog friendly. Breads and pastries work on a 3 or 4-day cycle, with no additives and no improvers.

Lannan Bakery ★ 4.8

Lannan Bakery is a bakery and pantry at 29-35 Hamilton Place in Stockbridge, Edinburgh EH3 5BA, open Tuesday to Sunday from 09:00 to 16:00, closed Mondays.

SOL Bageri och Kaffe ★ 4.8

SOL Bageri och Kaffe bakes long-ferment sourdough loaves and laminated pastries in Vasastaden, drawing a devoted queue of Goteborg bread lovers.

OrderCountry sourdough, Kouign-amann, Almond croissant

Forno Pugi ★ 4.8

Forno Pugi has baked in Florence since 1925 and sells fresh bread and schiacciata from its shop at Viale Edmondo De Amicis 49/51R, 50137 Firenze.

TipOpen Monday to Saturday 07:30-13:20 and 16:40-20:20, closed Sunday.

The Bakeologists ★ 4.8

The Bakeologists is a boutique bakery and cafe at 81 Merthyr Rd in New Farm, on a site where generations of bakers have kneaded dough for over 50 years.

TipNanna and grandson Josh sell a larger range of bespoke artisan breads every Saturday from 6am to 2pm at the Davies Park market in West End.

Katmerci Zekeriya Usta ★ 4.7

Katmerci Zekeriya Usta stretches katmer dough to transparency and bakes it in a stone oven, the Gaziantep breakfast pastry in its canonical form.

Worth the queueFıstıklı katmer

TipWatch the dough being thrown before you sit. The counter opens at eight and the queue builds fast.

Pralus Presqu'ile ★ 4.7

Pralus Presqu'île is a pastry and chocolate shop at 32 Rue de Brest in Lyon, with praluline and a selection of chocolates made from 15 different varieties.

Worth the queuePraluline

TipChoose your store, order and collect, or have it delivered in 24 to 72 hours from the factory in Roanne.

Boulangerie du Palais ★ 4.7

Boulangerie du Palais is a bakery at 8 Rue du Palais de Justice in Lyon, open every day from 07:00 to 19:00.

The Slow Bakery ★ 4.7

The Slow Bakery bakes sourdough bread, croissants and focaccia in Botafogo, Rio de Janeiro; it began in Joá and also serves sandwiches and fresh coffee.

Worth the queueSourdough loaf

TipDiário do Rio reported in October 2025 a monthly fair at the bakery with Brazilian artisan cheeses, natural wines and live jazz.

Lune Croissanterie ★ 4.7

Lune Croissanterie's Sydney shop offers all the classic croissants and monthly specials, with coffee by ONA and hot chocolate from Hunted+Gathered.

Worth the queueCroissant aux Amandes

Joost Arijs Patisserie and Chocolaterie ★ 4.7

Joost Arijs won best patisserie in Belgium from Gault and Millau: the showcase holds intricate tarts, entremets and seasonal pralines year-round.

OrderPraline selection box: six to eight seasonal pralines with unusual flavour pairings that change regularly.

TipA few doors down from The Bakery, both run by Arijs. Do both in one visit on a Tuesday morning.

Magpie Bakery ★ 4.7

Magpie Bakery in the Cornstore on St Augustine Street Galway bakes sourdough in tiny batches; wild-yeast croissants and rye sell out before 10am most days.

Worth the queueCountry sourdough with Connacht wheat and long cold-ferment

Galway Saturday Market ★ 4.7

Galway Saturday Market beside St Nicholas Church is the best budget food event; hot crepes, samosas and soups from under €5 in a 130-stall weekly gathering.

OrderBuckwheat galette with smoked salmon, a cup of Atlantic chowder and a country loaf: under €15 total

Freeport Bakery ★ 4.7

Freeport Bakery on Freeport Boulevard has made cakes, pastries, pies, cookies and wedding cakes since 1987 and was voted Sacramento's favorite bakery.

Mauricio Faedo's Bakery ★ 4.7

Mauricio Faedo's Bakery on North Florida Avenue bakes Cuban bread, breakfast Cuban toast and deviled crabs daily, with the family running it since 1955.

Worth the queueDaily-baked Cuban bread

La Cabra Bakery ★ 4.7

The cafe counter and bakery operation of La Cabra in the Latin Quarter. Open mon-fri 07:30-17:00, sat-sun 08:00-15:00. Reservations advised.

Worth the queueCardamom bun

Méert ★ 4.7

Méert has traded on Rue Esquermoise in Lille since 1761, and its flat waffle filled with Madagascar vanilla sugar is still the counter's signature.

Worth the queueThe Méert waffle

TipThe waffle is meant to be eaten at room temperature, not hot. The tea room at the same address opens at 12:00 Tuesday to Friday and at 10:00 on Saturday and Sunday.

Long's Bakery ★ 4.7

Long's Bakery in Haughville, Indianapolis is the West Side donut counter since 1955. Hot glazed yeast donuts are the breakfast locals queue early to claim.

OrderA dozen hot glazed donuts straight from the fryer.

TipSunday mornings sell out by 10:00. Cash and card accepted Best in the morning before noon.

The Cake Bake Shop ★ 4.7

The Cake Bake Shop on Carrollton in Broad Ripple is Gwendolyn Rogers's storybook pastry room, known for layer cakes, sit-down high tea and a full bar.

OrderA slice of Earl's Sugar Cookie Cake and a glass of Champagne.

TipReservations recommended on weekends. Parking is very limited.

S&S Cheesecake ★ 4.7

S&S Cheesecake at 222 West 238th Street in the Bronx bakes New York Style Cheesecake with the craftsmanship of an artisan, using only the finest ingredients.

Worth the queueNew York Style Cheesecake

TipThe store is open to the public Monday to Friday only, 8:30AM to 3PM, so plan a weekday visit.

Boulenc ★ 4.7

Boulenc on Porfirio Diaz is Oaxaca's masa-madre flagship, with a stone-mill country loaf, cardamom spirals and a vegan-marked menu in a hotel courtyard.

Worth the queueSourdough country loaf

Centre The Bakery ★ 4.7

Centre The Bakery in Tokyo's Ginza is the shokupan-only counter where queues form for the milk bread tasting flight by 11:00 most days. Cafe seating upstairs.

Worth the queueThree-style shokupan tasting (Pullman, mountain, raisin)

TipThe cafe side seats a toast-tasting flight; the takeaway counter sells loaves whole. Closed New Year.

Pierre Herme Paris Aoyama ★ 4.7

Pierre Herme Paris Aoyama in Tokyo is the French patissier's Asia flagship on Aoyama-dori. Macarons, the Ispahan, and a viennoiserie counter for croissants.

Worth the queueIspahan macaron and croissant

TipThree-floor flagship; the cafe second floor is the calmer seated option. The Ispahan rose-lychee macaron is the canonical.

Andersen & Maillard (Nørrebro) ★ 4.7

Andersen & Maillard at Nørrebrogade 62 is a coffee shop and roastery, opened in 2018 with the vision to create the best coffee shop experience in Copenhagen.

TipThe bakers start the day at 3am, so your day can begin with the perfect coffee and croissant.

Mother ★ 4.7

Mother is a South Slope bakery at 244 Short Coxe Ave where master baker Heidi Bass makes sourdough, alongside a wine program led by Brett Watson.

Worth the queueSourdough loaves

TipLoaves of bread are baked in-house to take home, or you can stay for lunch or dinner.

Black Walnut Bakery ★ 4.7

Sarah Botcher's Black Walnut Bakery on Hennepin Avenue has baked Tartine-trained French viennoiserie in Uptown Minneapolis since 2019. At 3157 Hennepin Ave.

Worth the queueCroissant

Bellecour ★ 4.7

Gavin Kaysen's Bellecour pours French viennoiserie at its North Loop bakery and cafe in Minneapolis. Kouign amann and morning pastries from 7am daily.

Worth the queueKouign amann

Dozen Bakery ★ 4.7

Claire Meneely started Dozen in 2009 as a one-woman holiday cookie pop-up; its bakery in Woodbine now bakes all its bread and pastries fresh daily.

Worth the queueThe rotating seasonal loaf, with $1 of each sale donated to a local non-profit.

TipThe savory kitchen closes at 2:30pm daily, but bread, pastries and beverages stay on sale until close.

City Limits Bakery & Cafe ★ 4.7

City Limits Bakery & Cafe calls itself Bellevue's favorite local breakfast and lunch spot. Its sandwiches come on fresh-baked sourdough bread.

Worth the queue13 bagels and 2 cream cheese tubs, sold together.

TipThe cafe sources local coffee beans for all of its freshly brewed coffees and lattes.

Ca'n Joan de s'Aigo ★ 4.7

Ca'n Joan de s'Aigo has served hot chocolate, ensaïmada and almond ice cream on Carrer de Can Sanç in Palma since the original shop opened in the 1700s.

DrinkThick hot chocolate

TipOrder the hot chocolate with an ensaïmada to dunk. That pairing is the whole point of the room.

Fornet de la Soca ★ 4.7

Fornet de la Soca occupies the old Forn des Teatre on Plaça de Weyler in Palma, where Tomeu Arbona rebuilds Mallorcan recipes from convent archives.

Worth the queueCoca with peppers

TipStock is baked in small runs and sells out. Go in the morning if you want the coques.

Oriol Balaguer Pastisseria ★ 4.7

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.

Worth the queueCruffin

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

La Pastisseria Barcelona ★ 4.7

La Pastisseria Barcelona in Barcelona's Eixample is Josep Maria Rodriguez's modernist pastry counter: laminated croissants, Saint Honoré. Booking recommended.

Worth the queueSaint Honore

TipClosed Sunday. The Saint Honoré holds best at room temperature; eat within four hours of pickup.

Breadshop ★ 4.7

Breadshop in Kaimuki Honolulu is the craft bakery on Waialae that bakes small batches of naturally leavened breads daily, donating unsold loaves to a local.

Worth the queueCountry sourdough

TipCountry sourdough sells out by 14:00. Closed Monday and Tuesday; cash-friendly.

Madison Sourdough ★ 4.7

Madison Sourdough on Williamson Street, the from-scratch bakery and patisserie since 2005, hand-shapes naturally leavened breads with Wisconsin-grown grain.

Worth the queueMSCo Baguette

Greenbush Bakery late-night donuts ★ 4.7

Greenbush Bakery late-night donuts in Madison: bakery room. The Regent Street kosher dairy bakery runs almost 18 hours daily, with hot donuts from the fryer.

Why locals goThe Regent Street kosher dairy bakery runs almost 18 hours daily, with hot donuts from the fryer through the small hours.

TipWalk in before midnight on a Saturday for the freshest donuts; the case rotates as the night staff fries them.

Panaderia Rosetta Puebla ★ 4.7

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.

Worth the queueConcha de vainilla

Mariposa Baking Company ★ 4.7

Mariposa on Telegraph in Temescal is a dedicated gluten-free bakery. Croissants, almond cakes, bagels and bread from a dedicated kitchen for celiac safety.

Worth the queueGluten-free almond cake

Poilâne ★ 4.7

Poilâne is a bakery at 8 Rue du Cherche-Midi, the first Poilâne bakery, founded in 1932 by Pierre Poilâne and now led by third generation Apollonia Poilâne.

Worth the queuePain Poilâne

TipEach loaf is made by hand and the breads are unique from one batch to the next, so no two are quite the same.

Joseph Brot Naglergasse ★ 4.7

Joseph Brot at Naglergasse 9 sells organic bread from the Waldviertel, baked by hand without machines, from sourdough with 48h fermentation.

TipThe sourdough gets at least a day and a night to develop, sometimes a whole week.

Le Bon ★ 4.7

Le Bon on Berlin's Boppstrasse in Kreuzberg bakes French-style viennoiserie at the level of any Paris boulangerie; the croissant aux amandes and the pain au.

Worth the queueCroissant aux amandes

TipClosed Monday. The Saturday morning queue runs 20 minutes deep from 09:00; arrive before 09:00 for the full case.

Pistacia Vera ★ 4.7

Pistacia Vera on South Third Street is the Columbus German Village French patisserie since 2004, with macarons, kouign-amann and laminated pastries.

Worth the queueKouign-amann

Fox in the Snow German Village ★ 4.7

Fox in the Snow on Thurman Avenue in Columbus is the reference bakery cafe for the giant cinnamon roll and the buttermilk biscuit sandwich since 2018.

Worth the queueCinnamon roll

Fox in the Snow Cinnamon Roll ★ 4.7

Fox in the Snow's signature cinnamon roll plus a drip coffee at the Thurman Avenue counter runs under $11, the Columbus morning cheap classic.

TryCinnamon roll with drip coffee

New Palace Bakery ★ 4.7

New Palace Bakery on Joseph Campau in Hamtramck has baked Polish paczki and pastries in metro Detroit since 1908. At 9833 Joseph Campau Ave.

Worth the queuePaczki on Fat Tuesday

TipOn Paczki Day before Lent the line wraps the block. Open until midnight that Tuesday.

Arán Artisan Bakery and Bistro ★ 4.7

Arán on Barrack Street is Kilkenny's most acclaimed bakery-bistro, winner of Ireland's Best Brunch at the Georgina Campbell Irish Breakfast Awards.

Worth the queueStone-baked sourdough made with flour, salt, water and natural leaven

Manteigaria Chiado ★ 4.7

Manteigaria makes pastéis de nata fresh in full view of everyone, crispy and creamy, at Rua do Loreto 2 in the Chiado; take a bite while still warm.

Worth the queuePastel de nata, made fresh and always crispy and creamy

Gleba Alcantara Padaria ★ 4.7

Gleba Alcantara Padaria is a bakery at Rua Prior do Crato 16, 1350-261 Lisboa, open daily from 07:00 to 20:00.

Plehn's Bakery ★ 4.7

Plehn's Bakery on Shelbyville Road in Louisville has baked Truffle Torte, Lemon Torte and birthday cakes for the city since 1922, the Saint Matthews counter.

Worth the queueTruffle Torte Cake

TipWalk-in only. Saturday mornings draw the longest lines for the cake counter; Truffle Torte and Italian Cream sell out first.

Casa Mira ★ 4.7

Casa Mira on Carrera de San Jeronimo is the city's oldest workshop and has sold turron since 1862, since Luis Mira of Jijona set out for Madrid with his cart.

OrderArtisan turron, mazapanes and polvorones.

TipSpecial opening hours apply from 13 to 23 December, so check the times before you go.

Peter Sciortino's Bakery ★ 4.7

Peter Sciortino's Bakery on East Brady Street is the city's Italian-American bakery since 1948, with cannoli, biscotti, Italian wedding cookies and weekday.

Worth the queueCannoli

Rocket Baby Bakery ★ 4.7

Rocket Baby Bakery on West North Avenue in Wauwatosa bakes cream cheese danishes, chocolate croissants, French macarons, baguettes and sourdough loaves.

Worth the queueKouign amann

Lost Bread Co. ★ 4.7

Lost Bread Co. in Philadelphia is the Kensington bakery on Howard Street that stone-mills its own flour from regional grains, a weekend-only counter.

Worth the queueCountry sourdough

Seven Stars Bakery Hope Street ★ 4.7

Seven Stars opened its Hope Street flagship in January 2001 at Hope and Fourth. Country bread, croissant, the morning bun every East Sider knows.

Worth the queueMorning bun

Aleppo Sweets ★ 4.7

Youssef Akhtarini's Aleppo Sweets is the Ives Street Syrian counter that opened in 2019. Eight baklava styles from walnut to chocolate pistachio.

Worth the queuePistachio baklava

Pâtisserie Le Daniel ★ 4.7

Pâtisserie Le Daniel is the Meilleur Ouvrier de France house of Laurent Le Daniel in Rennes, running since 1998 with its flagship facing the Halles Centrales.

Worth the queueKouign-amann in salted Breton butter

TipOrder before 14:00 online and collect the next day; the Rue de la Monnaie boutique by the Lices is the quieter pick-up.

Prager Brothers Artisan Breads (Encinitas) ★ 4.7

Prager Brothers Artisan Breads in Encinitas is the North County sourdough bakery on Coast Highway 101, a wholesale-bakery storefront with daily-baked.

Worth the queueCountry sourdough miche

TipCountry sourdough miche is the room's strongest loaf; the Carlsbad bakery is the wholesale production base.

Tartine Bakery ★ 4.7

Tartine Bakery in San Francisco is Chad Robertson and Elisabeth Prueitt's Guerrero Street original, redrawing what a country loaf and a morning bun.

Worth the queueMorning bun

TipCountry loaves come out at 16:30; queue from 16:00 to be sure of one.

b. Patisserie ★ 4.7

b. Patisserie in San Francisco is Belinda Leong and Michel Suas's Pacific Heights cafe with the city's best kouign-amann and a Paris-trained pastry programme.

Worth the queueKouign-amann

TipThe kouign-amann is best within 90 minutes of the bake; ask the counter for the timing on the next tray.

Arsicault Bakery ★ 4.7

Arsicault Bakery in San Francisco is Armando Lacayo's Inner Richmond counter, named America's best croissant by Bon Appetit and still drawing a 09:30 queue.

Worth the queuePlain croissant

TipPlain butter croissant, not the almond; the lamination tells the whole story.

Bread Furst ★ 4.7

Bread Furst in Washington DC is Mark Furstenberg's Van Ness bakery on Connecticut Avenue since 2014, a James Beard Outstanding Baker winner with sourdough.

Worth the queueCountry sourdough loaf

TipCountry loaves come out at 11:00 and 15:00; ask for the timing at the counter to catch them warm.

Little Tart Bakeshop ★ 4.7

Sarah Dodge's Little Tart Bakeshop in Atlanta opened 2010 and runs a French-leaning pastry programme with bostocks, kouign-amann and naturally leavened bread.

Worth the queueBostock

TipKrog Street Market and Decatur sister stalls run the same morning bake. The bostock with bitter orange marmalade is the move.

Amano Bakery ★ 4.7

Amano Bakery is the all-day pastry sibling of the Amano restaurant on Tyler Street in Britomart, Auckland. Cardamom buns, sourdough, Allpress espresso.

Worth the queueCardamom bun

Mulot et Petitjean ★ 4.7

Mulot et Petitjean has baked Dijon's pain d'épices on Place Bossuet since 1796, honey spice loaves and nonnettes from France's oldest gingerbread house.

Worth the queueNonnettes, the honey-orange spice cake filled with jam

TipThree more branches trade around town, on Rue de la Liberté, Place Notre-Dame and Rue de la Chouette; this flagship is the original.

Amam Dacotan Ropponmatsu ★ 4.7

Ryota Hirako opened Amam Dacotan in Ropponmatsu in 2018 and started Japan's maritozzo boom. The Fukuoka flagship runs 140-plus bakes a day in a tiny room.

Worth the queueMentaiko baguette

TipQueue from before 09:00. The Dacotan Burger and mentaiko baguette sell out by midday.

Spalding's Bakery ★ 4.7

Spalding's Bakery has hand-rolled glazed donuts for Lexington since 1929, and the Winchester Road queue still clears the cases well before the noon close.

Worth the queueGlazed yeast donut

TipCash-friendly, morning-only and gone when the trays empty; aim for 08:00 on Saturdays.

Bub and Grandma's ★ 4.7

Bub and Grandma's is a breakfast and lunch spot in Glassell Park, the retail home for its bread, serving daily pastries, sandwiches and salads.

TipDinner series BG Nites runs Saturday and Sunday from 5pm to 10pm, with live jazz on Sunday nights.

Friends and Family ★ 4.7

Friends & Family is a seasonal cafe and marketplace in East Hollywood run by pastry chef Roxana Jullapat and chef Daniel Mattern, featuring baked goods.

TipBreads and pastries are made daily with locally-sourced, heirloom grains, alongside a produce forward day-time menu.

Pollen Bakery ★ 4.7

Sunday Times-listed Manchester bakery by Ancoats Marina, baking sourdough loaves and laminated pastries. The cinnamon morning bun is the menu's calling card.

Worth the queueCinnamon morning bun

Pollen Bakery Cinnamon Bun ★ 4.7

Sunday Times-listed Ancoats bakery by Manchester's New Islington marina. Sourdough loaves, croissants, the cinnamon morning bun is the city's hidden bake.

Why locals goManchester Ancoats bakery flagship, Sunday Times-listed; the cinnamon bun is the menu sleeper that hasn't gone viral the way the croissant has elsewhere.

TipArrive by 10:00 weekdays for the cinnamon bun out of the case; sell by noon.

Dinstuhl's Fine Candy Company ★ 4.7

Dinstuhl's at Laurelwood is the East Memphis storefront for a fifth-generation candy company that has been hand-dipping creams, brittles, turtlettes.

Worth the queueCashew Crunch brittle

TipThe Cashew Crunch brittle is the marquee buy; chocolate-covered strawberries are the seasonal.

Ken's Artisan Bakery ★ 4.7

Ken Forkish's NW 21st bakery in Portland, the bakery that taught the city naturally leavened bread. Located in Northwest Nob Hill. Open daily 08:00-16:00.

Worth the queueCountry brown sourdough

TipThe 320 NW 21st annex opened in 2025 and sells the same breads with more pastry. Both close by 16:00.

Pip's Original Doughnuts & Chai ★ 4.7

Nate and Jamie Snell's mini-doughnut counter on NE Fremont in Portland, with house-made chai flights paired to small batches of cake doughnuts since 2012.

Worth the queueRaw honey and sea salt doughnut

TipThe chai flight (cardamom, dirty, vanilla, lavender) is the order. Doughnuts come hot, six to a basket.

Pasticceria Regoli ★ 4.7

Pasticceria Regoli is a bakery at Via dello Statuto 60 in Rome.

Auspicious Baking Co. (Sandfly) ★ 4.7

Auspicious Baking Co. in Sandfly at 7360 Skidaway Rd offers cafe seating and a coffee menu, and is open Wednesday through Sunday from 7am - 3pm.

Worth the queueVegan croissants, sweet and savory

Fire Island Rustic Bakeshop ★ 4.7

Fire Island Rustic Bakeshop opened in 2009 and is a 2026 James Beard Award finalist. Crusty breads, croissants, scones and daily Anchorage sandwiches.

Patisserie Poupon ★ 4.7

Patisserie Poupon near the Shot Tower is Joseph Poupon's French bakery, turning out laminated croissants, macarons and glossy fruit tarts since the 1980s.

Worth the queueCroissants and fruit tarts

TipIt is a true French patisserie near the Shot Tower; the fruit tarts and eclairs sell out by midday.

Baillardran ★ 4.7

Baillardran in Bordeaux's Golden Triangle is the canele specialist on Cours de l'Intendance since 1988, with the city's most-quoted version.

Worth the queueCannele de Bordeaux

TipBuy two sizes, the small and the regular; eat the regular the day of purchase and freeze the small for later.

Butter Block ★ 4.7

Butter Block on Rhode Island Street in the Five Points neighborhood moved from market pop-up to brick-and-mortar in 2019, with French laminated pastries.

Worth the queueAlmond croissant

epi Boulangerie Patisserie ★ 4.7

epi Boulangerie Patisserie on Breite Strasse near Cologne's Cathedral bakes Viennoiserie and croissants using French technique, with butter croissants.

Ibis Bakery ★ 4.7

Ibis Bakery shares the Messenger Coffee flagship on Grand Boulevard in Kansas City's Crossroads, baking sourdough miche and laminated pastries 7:00 to 17:00.

Worth the queueSourdough miche

TipBread is best by 09:00; the laminated pastries sell out by lunch. Wholesale to Black Dog and several KC cafes.

Olde Hearth Bread Company ★ 4.7

Olde Hearth Bread on North Wymore Road in Winter Park is the European-style bakery since 1996, with sourdough loaves, pastries and a Saturday morning counter.

Worth the queueCountry sourdough

Two Fat Cats Bakery ★ 4.7

Two Fat Cats on Lancaster Street, founded 2005 by the Fore Street team and bought 2012 by Stacy Begin, runs whoopie pies, fruit pies and cakes.

Worth the queueWild Maine blueberry pie

TipOpen Monday to Saturday. Pre-order whole pies 48 hours ahead via the operator site.

Bakery Nouveau Capitol Hill ★ 4.7

Bakery Nouveau Capitol Hill in Seattle is William Leaman's lamination operation, 15th Ave E branch: the twice-baked almond croissant the city most often.

Worth the queueTwice-baked almond croissant

Tartine Bakery Seoul (Hannam) ★ 4.7

The Seoul outpost of Chad Robertson's San Francisco bakery, in Hannam-dong since 2018, quickly setting the standard for open-crumb sourdough in Korea.

Worth the queueCountry loaf sourdough and morning bun

Pasticceria Tonolo ★ 4.7

Pasticceria Tonolo is a bakery at Calle San Pantalon 3764 in Dorsoduro, Venice.

Pekara Trpkovic Slavija ★ 4.7

Pekara Trpkovic has baked Belgrade burek for over a century. The Slavija counter on Nemanjina draws queues into the rain, ranked top burek in city.

Worth the queueBurek sa sirom

Atelier Fuerza ★ 4.7

Palermo flagship of Buenos Aires' sourdough revolution, with branches in Recoleta, Almagro, Nunez and beyond. Slogan: fewer croissants, more medialunas.

Worth the queueMedialunas (Argentine-style)

Lost Larson ★ 4.7

Lost Larson is a Scandinavian-inspired neighborhood bakery at 5318 N Clark St, with a focus on in-house stone-milled regional grain and artisanal goods.

TipOnline inventory for future orders is updated at 3pm every day, so check back then if an item you want is sold out.

Kasama ★ 4.7

Kasama runs counter service with a bakery during the day, and the kitchen and dining room are open until 2pm; daytime service is first come, first serve.

TipReservations are not available during the daytime, which is casual counter service, first come, first serve.

Allez Bakery ★ 4.7

Allez Bakery on Main Street in OTR is the natural-leavened French bread program from Thomas McKenna, with country loaves and viennoiserie in Cincinnati.

Worth the queueCountry sourdough loaf

Graeter's Hyde Park ★ 4.7

Graeter's on Erie Avenue in Cincinnati's Hyde Park Square is the Hyde Park scoop counter and bakery since 1870, with French-pot ice cream and sweets.

Worth the queueBlack raspberry chocolate chip ice cream

Presti's Bakery ★ 4.7

Presti's Bakery on Mayfield Road in Little Italy since 1903, one of Cleveland's oldest bakeries, anchors the Cleveland-style cassata cake tradition.

Worth the queueCassata cake

Larder Delicatessen and Bakery ★ 4.7

Larder Delicatessen and Bakery in Hingetown's Ohio City Firehouse, Jeremy Umansky's koji-and-curing project, a 2025 James Beard Pastry semifinalist.

Worth the queueBlack-and-white cookies

Panadería El Brillante ★ 4.7

Panadería El Brillante has baked in Córdoba since 1919, its technical director José Roldán named World Baker of the Year by the UIBC in 2025.

OrderThe pastelón cordobés, then a magdalena rolled in sugar.

TipIt supplies bread to some of the best kitchens in the city, so the loaves go early in the morning.

Bread 41 ★ 4.7

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.

OrderA cardamom bun and a slice of country sourdough loaf to take home.

TipCardamom 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

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.

OrderBrown butter kouign-amann and a sourdough loaf to take home.

TipPastries sell out by midday on weekends. Counter sits eighteen plus a small outdoor terrace.

Nowy Chleb ★ 4.7

Nowy Chleb is a bakery at ul. Śląska 17A/U5 in Gdańsk where you choose a day to see the breads on offer, and most breads and sweet pastries are sold freely.

TipOnly part of the daily assortment is reserved, and most breads and sweet pastries are available without reserving.

Elvie's (Morning Pastries) ★ 4.7

Elvie's morning pastry service brings Michelin Bib Gourmand quality to breakfast - croissants, house-made breads, and French pastries with espresso.

OrderSeasonal morning pastry with a French press coffee, eaten at the marble bar

TipThe pastry case reflects what is best and most seasonal; trust the server's recommendation.

Bouchon Bakery ★ 4.7

Bouchon Bakery at the Venetian in Las Vegas is Thomas Keller's pastry counter, a French-American patisserie with viennoiserie and sandwiches that has run.

Worth the queuePain au chocolat and TKO (Thomas Keller Oreo)

TipPain au chocolat are best before 10am; the TKO chocolate-cream sandwich is Keller's most reordered counter item.

Davide Longoni Pane ★ 4.7

Davide Longoni bakes long-fermentation bread from mother dough at Via Tiraboschi 19 and offers panettone, the typical sweet of Milan, all year round.

Worth the queueLong-fermentation bread from mother dough.

Tulie Bakery ★ 4.7

Tulie Bakery on East 700 South, the central-city French-leaning bakery cafe, runs croissants, viennoiserie and espresso alongside daytime sandwiches.

Worth the queueAlmond croissant

Lillebrors Bageri ★ 4.7

Lillebrors Bageri on Rörstrandsgatan in Stockholm's Vasastan bakes the Vasastan cardamom bun the city's food press argues about; the brown-butter cardamom.

Worth the queueBrown-butter cardamom bun

TipClosed Monday. Open Tuesday to Friday 08:00 to 19:00 and weekends 08:00 to 17:00.

Perino Vesco ★ 4.7

Perino Vesco on Via Cavour in Turin is Andrea Perino's sourdough bakery and panettone laboratory. Open production, organic flours, two-day proved panettone.

Worth the queueTraditional sourdough panettone

Guido Gobino ★ 4.7

Guido Gobino's flagship workshop in Vanchiglia is the contemporary gianduiotto reference. The small Tourinot, salted cremino, cafe view on workshop.

Worth the queueTourinot (mini gianduiotto), salted cremino

Confiserie Spruengli ★ 4.7

Founded 1836 on Bahnhofstrasse, 190 years in 2026. Luxemburgerli macarons, handcrafted chocolates, pralines, the canonical Zurich confectionery counter.

Worth the queueLuxemburgerli

Niedlov's Bakery & Cafe ★ 4.7

Niedlov's Bakery & Cafe naturally leavens organic-grain sourdough on E Main Street in Chattanooga, a 2026 James Beard Outstanding Bakery semifinalist.

Worth the queueChattanooga Sourdough loaf

TipErik and Lauren Zilen have run it since 2015; loaves sell down by late afternoon and Sunday the ovens rest.

Rebel Bread ★ 4.7

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

Worth the queueCountry sourdough loaf

Moxie Bread Co ★ 4.7

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.

Worth the queueLevain country loaf

El Pan de la Chola ★ 4.7

El Pan de la Chola at Av Mariscal La Mar 918 in Miraflores is Lima's pioneer artisan bakery, baker Jonathan Day's natural-fermentation sourdough since 2010.

Worth the queueSourdough baguette and focaccia

TipMultiple Lima branches across Miraflores, San Isidro, La Molina and Surco; the La Mar mother shop is closed Mondays.

E5 Bakehouse ★ 4.7

Ben Mackinnon's railway-arch bakery beside London Fields station in Hackney London, opened 2010, mills its own organic flour and ships Hackney Wild sourdough.

Worth the queueHackney Wild sourdough

TipThe Sunday morning canal-side queue runs 30 minutes; weekday opening at 07:30 walks in. Cinnamon buns sell out by 11:00.

Kakawa Chocolate House ★ 4.7

Kakawa pours historically researched drinking chocolates and a small case of truffles in chile, sage and goat cheese; the storefront sits quietly on Paseo.

Worth the queueGoat cheese and sage truffle

Beaucoup Bakery ★ 4.7

Beaucoup Bakery on Fir Street in Kitsilano is where the award-winning pastry shop started, with pastries and viennoiseries, open daily 8am to 5pm.

TipPre-order items online; menu items change by location, so check the Kits or St. Regis menu before you go.

Atti ★ 4.7

Paolo Atti & Figli, at Via Caprarie 7, ships tortellini and other specialities of Bologna to customers' homes by BRT's refrigerated service.

TipA second Atti shop is at Via Drapperie 6, telephone 051-233349; tortellini can also be sent to thousands of destinations.

Paolo Atti & Figli ★ 4.7

Paolo Atti & Figli has shops at Via Drapperie 6 and Via Caprarie 7 in Bologna and offers shipping of its tortellini and other specialities of Bologna.

Worth the queueTortellini

TipEmail [email protected] with your destination postcode to check whether shipping is available to you.

Zak the Baker ★ 4.7

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.

Worth the queueCountry sourdough miche

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

West Wood Bakers ★ 4.7

A Minamihorie bakery-cafe combining a full bread counter with an all-day kitchen; pancakes, burgers and French toast run alongside the loaves.

OrderCountry sourdough loaf, Avocado sourdough toast, Morning set

Ille Brød ★ 4.7

Ille Brød on Lakkegata in Grønland mills heirloom Norwegian grains for long-fermented sourdough loaves and cinnamon rolls baked to order. Located in Gronland.

Worth the queueSourdough loaf with ancient grain

I Segreti del Chiostro ★ 4.7

I Segreti del Chiostro, at Via Discesa dei Giudici 33, bakes sweets from the nuns' recipes, among them nucatoli, biscotti ricci and pantofole.

Worth the queueNucatoli, biscotti ricci and pantofole

TipLook for the stuffed biscuits, almond pastes and cassate that nuns of every order made for centuries.

Maison Bocum ★ 4.7

Maison Bocum is a Sicilian bakery in the Vucciria, in Palermo's historic centre at Via Cassari 2-4, serving breakfast and brunch with a Palermo flavour.

Confiteria La Campana ★ 4.7

Confiteria La Campana, founded in 1885 at Calle Sierpes 1-3 in Seville, is a pastry shop whose crest reads “supplier to the Royal Household”.

TipThe pastries follow an artisan method that lasts 24 hours, without speeding up the mixing and beating of the ingredients.

KEEK Springweg ★ 4.7

KEEK bakery on the Springweg makes Utrecht's best-value lunch. Open-faced sandwiches on sourdough with Dutch cheese, hummus or seasonal toppings for €5-7.

TryOpen-faced sandwich on fresh-baked bread with Dutch cheese or hummus

Twelve Triangles Cafe ★ 4.7

Twelve Triangles is a scratch bakery at 90 Brunswick Street, baking cold, slow fermentation sourdoughs with everything made and shaped by hand.

TipAll their shops are dog friendly, and the breads and pastries are made on a 3 or 4-day cycle.

Steinbrenner och Nyberg ★ 4.7

Steinbrenner och Nyberg is a long-running Vasastaden favourite baking European-style loaves, tarts and croissants in a bright corner shop that doubles.

OrderPain au chocolat, Semlor (in season), Rye bread

Boutique Pierre Herme Paris ★ 4.7

The Boutique Pierre Herme Paris at Marrakech's La Mamounia is the chef-pastrymaker's only African outpost; macarons, Ispahan, and the Mamounia-only specials.

Worth the queueIspahan macaron

TipOpen to the public, not hotel guests only. Ispahan macarons and the rose-litchi cake are the bench-marks.

Julius Brantner Brothandwerk ★ 4.7

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

Worth the queueSlow-fermented sourdough loaf

Pasticceria Attanasio ★ 4.7

Pasticceria Attanasio is a bakery at Vico Ferrovia 1/4, 80142 Napoli.

Cukiernia Pawlova ★ 4.7

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

Worth the queueRogale na maśle

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

Kruscic Artisan Bakery ★ 4.7

Kruscic Artisan Bakery is a bakery at Obrov 6 in Split.

Acme Bread ★ 4.7

Steve Sullivan opened Acme Bread in 1983 after years at Chez Panisse. His levain and walnut loaves defined Bay Area artisan baking. Retail window sells daily.

Chia Te Bakery ★ 4.7

Chia Te Bakery was established in 1975, and its cranberry pineapple cake was named one of Taipei's top ten souvenirs by the Commerce Department.

Worth the queueCranberry pineapple cake

TipHome delivery is free on a single order of NT$6000 or more, and the store is open from 8:30AM to 8:30PM.

Lukullus (Mokotowska) ★ 4.7

Lukullus is a Warsaw patisserie, cukiernia warszawska, with selling points at Mokotowska 52A, Złote Tarasy, Westfield Mokotów and Chmielna 32.

Flour & Chocolate Patisserie ★ 4.7

Flour & Chocolate on Wynnum Road in Morningside bakes specialty sourdoughs, croissants, danish and palmier, plus vanilla slice, eclairs and profiteroles.

Worth the queueVanilla slice, eclairs and profiteroles

Baklavacı Zeki İnal ★ 4.6

Baklavacı Zeki İnal is a family baklava workshop on Atatürk Bulvarı in Gaziantep that makes şöbiyet by hand and sells out most days by noon.

Worth the queueKaymaklı şöbiyet

TipClosed at weekends and often sold out by midday. Go on a weekday morning or do not bother.

Maison Sève ★ 4.6

Maison Sève's pastry and chocolate shop at 102 Cours Lafayette, in the Halles de Lyon Paul Bocuse, is the house's second historic shop, selling praline tarts.

Worth the queuePraline tart

TipMacaron boxes can be composed to order, with free delivery from €89.

Nicosi ★ 4.6

Nicosi at Pullman Market is a 20-seat dessert-only dining room from Esquire's 2024 Pastry Chef of the Year, Tavel Bristol-Joseph, with a plated tasting menu.

Worth the queuePlated dessert courses

TipThis is desserts as fine dining, not a counter; book the dessert tasting ahead. The savoury-leaning plates surprise.

Union Loafers Cafe and Bread Bakery ★ 4.6

Union Loafers bakes naturally leavened bread and runs a lunchtime cafe of sandwiches in Botanical Heights, a James Beard-nominated bakery and pizza spot.

Worth the queueCountry loaf and lunchtime pizza

TipBread sells out, so come early for a loaf. The Tuesday-to-Saturday pizza nights are a separate, busy service.

Nathaniel Reid Bakery ★ 4.6

Award-winning pastry chef Nathaniel Reid makes precise modern French entremets, tarts and viennoiserie in Kirkwood, rated the metro's finest pastry case.

Worth the queueEntremets, tarts and viennoiserie

TipThe seasonal entremets and the croissants are the standouts. It draws a weekend crowd, so go early.

Hart's Bakery ★ 4.6

Hart's Bakery laminates and bakes everything inside a Victorian railway arch under Bristol Temple Meads, the send-off pastry stop before any train.

TipIt is under the station approach ramp, not on the concourse; allow ten minutes before your train for the queue.

The Bakery by Joost Arijs ★ 4.6

Pastry chef and chocolatier Joost Arijs opened this specialist sourdough bakery in 2022, with slow-fermented wheat, rye and multigrain loaves.

OrderCountry sourdough loaf: 24-hour fermentation, open crumb, caramelised crust.

TipOpen Tuesday to Saturday 08:00-18:00; the croissants are best in the first two hours of opening.

Maison Arlot Cheng ★ 4.6

Maison Arlot Cheng bakes levain breads and pastries near Les Machines de l'Île in Nantes, its gâteau nantais soaked in rum under a crisp glaze.

Worth the queueGâteau nantais

TipThe gâteau nantais sells at about €3.40 a slice; soups, focaccia and pies fill the same counter at lunchtime.

Sheridans Cheesemongers ★ 4.6

Sheridans Cheesemongers on Churchyard Street Galway stocks artisan bread from local producers; the cheese-and-bread counter is the best Galway food pairing.

Worth the queueSeeded sourdough made to complement the cheese counter

Schweizerbageriet ★ 4.6

Aarhus's oldest bakery, founded in 1898, still hand-rolling its wienerbrød on the original wooden benches. Open mon-fri 06:30-17:30, sat 07:00-14:00.

Worth the queueKanelsnurre and dark rye loaf

Jumbo Bakery ★ 4.6

A small harbour bakery near Dokk1 that has become the croissant benchmark in Aarhus. Open mon-fri 07:00-17:00, sat-sun 08:00-16:00. At Mindet 4D.

Worth the queueButter croissant and sesame bun

L'Ogre de Carrouselberg ★ 4.6

L'Ogre de Carrouselberg on Rue des Vieux Murs in Lille builds the prettiest pastry in the city, from the Fraisier de Phalempin to trays of P'tits Pouchins.

Worth the queueLe Fraisier de Phalempin

TipThe shop closes annually from 12 to 23 August, so do not plan a mid-August visit around it.

Bougatsa Giannis ★ 4.6

Bougatsa Giannis operates on a unique schedule: open from 8pm until 3pm the following day, serving fresh cream and cheese bougatsa through the night.

Docaria São Vicente ★ 4.6

Founded in 1829, Doçaria São Vicente is one of the oldest surviving pastry establishments in Portugal's north, perpetuating recipes with roots in the convent.

TipAsk for a tasting selection of the oldest recipes: fidalguinhos and massapães are the most historically significant.

Taylor's Bakery ★ 4.6

Taylor's Bakery on Allisonville Road in Indianapolis since 1913. The sugar cream pie counter where Indianapolis families pick up their Thanksgiving dessert.

OrderA sugar cream pie. Their version is canonical Hoosier.

TipOrder pies a day ahead for holiday weekends.

Des Rêves et du Pain ★ 4.6

Des Rêves et du Pain bakes naturally leavened loaves in an 18th-century wood-fired oven on Rue Eugène Lisbonne, in the middle of the Montpellier Ecusson.

Worth the queueWood-oven levain loaf

TipThe wood-fired oven predates the Revolution; come before the early-evening rush for the fullest bread wall.

Willa Jean ★ 4.6

Willa Jean is a bakery and restaurant of baked goods and comfort foods at 611 O'Keefe Avenue, known for southern fare made with local ingredients.

TipPark on O’Keefe and Girod, or in one of the garages nearby, when you come to Willa Jean.

Ess-a-Bagel ★ 4.6

Ess-A-Bagel is known for its bagels, from 9 grain to sesame and everything, plus appetizing salads, varieties of cream cheese and choice meats.

Worth the queueEverything bagel with cream cheese

TipGo straight to the Express line for fresh bagels right out of the oven; bagels there are not cut or toasted.

Zabar's ★ 4.6

Zabar's on Broadway is a family business of over 90 years, hand-slicing smoked fish and selling artisanal cheeses, fresh-baked rugelach and coffee blends.

Worth the queueHomestyle babka and rugelach

TipGo in person: the crowds, banter, smells, coffee, cheese and hand-sliced nova are part of the visit.

Pan con Madre ★ 4.6

Pan con Madre on Quetzalcoatl is Oaxaca's sourdough pioneer, an open-kitchen bakery with cardamom spirals, focaccia and dulce-de-leche rolls on the counter.

Worth the queueCardamom spiral

Jordy's Bakery ★ 4.6

A Nieuwe Binnenweg artisan bakery producing Dutch-French laminated pastry at the highest level: cardamom knots, almond croissants, and sourdough in a compact.

Worth the queueSourdough boule with crispy crust and open crumb

Le Chantilly ★ 4.6

Le Chantilly Fine Pastries, at 8216 Menaul Blvd NE, is known for delectable freshly made French pastries and beautiful cake creations, since 1974.

OWL Bakery Charlotte Street ★ 4.6

OWL Bakery's shop at 197 Charlotte St in Asheville fulfills orders for pastries, breads and cakes for weddings, celebrations and special occasions.

Worth the queueCakes for weddings and special events

TipCakes for weddings and special events can be ordered, and a bread schedule is posted as a PDF.

Forn Fondo ★ 4.6

Forn Fondo has baked on Carrer de la Unió in Palma since 1911, now run by the fourth generation of the Llull family behind a Modernista shopfront.

Worth the queueEnsaïmada with cabell d'àngel pumpkin jam

TipMore than twenty ensaïmada varieties sit behind the glass. The plain one is the benchmark.

Shuei-Do Manju Shop ★ 4.6

Shuei-Do Manju Shop is the Bay Area's oldest Japanese confectionery in San Jose's Japantown, handcrafting mochi and manju fresh daily since 1953.

Worth the queueManju bean-paste cakes

DelRey ★ 4.6

DelRey in Antwerp on Appelmansstraat is a family-owned chocolatier and patisserie since before World War II. The case runs across handmade pralines.

Worth the queueAntwerpse handjes in chocolate

TipThe chocolate-shell Antwerpse handjes box is the canonical Antwerp souvenir.

Bakkerij Goossens ★ 4.6

Bakkerij Goossens in Antwerp has worked the same Renaissance house with stepped gable since 1884. The roggeverdommeke rye-raisin loaf is the canonical bake.

Worth the queueRoggeverdommeke rye-raisin bread

TipLines start before 09:00 on Saturday. Arrive early for first pick of the brioches.

Liliha Bakery ★ 4.6

Liliha Bakery on North Kuakini in Honolulu is the original 1950 Liliha shop famous for chocolate coco puffs with macadamia nut chantilly, grilled butter.

Worth the queueChocolate coco puff with macadamia chantilly

TipCoco puffs sell out by 10:00 on weekends. Order a dozen and a butter roll; the grill side runs all day.

Greenbush Bakery ★ 4.6

Greenbush Bakery on Regent Street, the city's only certified kosher dairy bakery since 1998, sells over 50 daily donut varieties near Camp Randall Stadium.

Worth the queueSour cream old-fashioned donut

Pancracia Panaderia Artesanal Roma ★ 4.6

Pancracia on Orizaba in Roma Norte is a tree-lined takeaway artisanal panaderia, with naturally leavened sourdough loaves, a rotating focaccia.

Worth the queueFocaccia of the day

La Farine ★ 4.6

La Farine on College Avenue in Oakland's Rockridge is the French neighborhood bakery the East Bay leans on. Morning buns and palmiers anchor the counter.

Worth the queueMorning bun

Utopie ★ 4.6

Utopie is a bakery at 20 Rue Jean-Pierre Timbaud making its breads and viennoiseries with sourdough and long fermentation, plus a new bread every weekend.

TipPlace your order before 14h, then come to the shop to collect it.

Eska Karlin ★ 4.6

Eska's Karlin bakery counter sells bread 33, the city's most cited sourdough, plus kolache and laminated pastries. At Pernerova 49. Booking recommended.

Worth the queueBread 33, three-stage rye on beech wood

TipBread 33 sells out by lunch on Saturday; sweet kolache last longer.

Blackbird Baking Co ★ 4.6

Blackbird Baking on Baldwin in Kensington is baker Simon Blackwell's sourdough bakery since 2014, 23 varieties of bread including 10 sourdough loaves.

OrderThe Kensington white sourdough loaf and a morning bun.

TipMurray, the sourdough starter, was the first Canadian inductee to the Puratos International Sourdough Library in Belgium in 2018.

Joseph Brot Landstrasse ★ 4.6

Joseph Brot on Landstrasser Hauptstrasse is an organic bakery from the Waldviertel, founded in 2009 on a clear vision of food that promotes life.

TipFermentation makes the bread more aromatic, easier to digest and longer lasting.

Paremi Boulangerie-Patisserie ★ 4.6

Parémi at Baeckerstrasse 10 makes everything on site fresh by hand, without additives or ready-made mixes, and you can watch the baker through a glass wall.

Worth the queueThe croissant, which you can follow from making to baking.

TipWith patience, you can follow your croissant from making to baking and take it oven-fresh.

Bon Bons ★ 4.6

Bon Bons keeps the Catalan sweets of Alghero alive, baking menjar blanc and ous de butxaca to recipes written down in Alguerès by the family.

Zeit fuer Brot ★ 4.6

Zeit fuer Brot on Berlin's Alte Schoenhauser Strasse has baked organic sourdough loaves and the city's most cited Zimtschnecke since 2009; the queue.

Worth the queueZimtschnecke (cinnamon roll)

TipSaturday queue is 30 minutes deep from 09:00; weekday mornings have walk-up service from 07:00.

Shatila Bakery ★ 4.6

Shatila Bakery on West Warren Avenue in Dearborn has baked Lebanese baklava and kunafa in metro Detroit since 1979. Booking recommended. Reservations advised.

Worth the queuePistachio baklava

TipOpen through midnight on weekends; pistachio baklava and ice cream are the moves.

Pietro Romanengo fu Stefano ★ 4.6

Pietro Romanengo fu Stefano on Via Soziglia in Genoa is a confectioner's shop opened in 1814, selling candied fruit, fondants and chocolate.

TipThe 1814 shop is protected by the heritage authority; a second shop sits at Via Roma 51r and the La Corte tea room adjoins this one.

Tai Cheong Bakery ★ 4.6

Tai Cheong Bakery is a bakery at 35 Lyndhurst Terrace in Central.

Kam Wah Cafe ★ 4.6

Kam Wah Cafe Bakery is a bakery at 45-47 Bute Street in Mong Kok.

Please and Thank You ★ 4.6

Please and Thank You on East Market in Louisville has baked warm chocolate chip cookies and coffee cake in NuLu since 2011, the city's most-photographed.

Worth the queueChocolate chip cookie

TipWalk-in only. The cookies come out warm in batches all morning.

La Mallorquina ★ 4.6

La Mallorquina is a pastry shop and confectioner at Puerta del Sol 8 with tradition since 1894; popular products include panettone and lenguas de gato.

OrderPanettone, lenguas de gato, chocolate truffles.

TipYou can order online for home delivery or pick-up in store, Monday to Sunday.

National Bakery and Deli ★ 4.6

National Bakery on South 16th Street has baked Wisconsin kringle, paczki on Fat Tuesday and Polish pastries since 1925, with five locations.

Worth the queueAlmond kringle

Termini Brothers Bakery ★ 4.6

Termini Brothers Bakery in Philadelphia is the 1921 South Philly Sicilian-American bakery at 8th and Tasker, with cannoli filled to order and a sugar-dust.

Worth the queueHand-filled cannoli

Seven Stars Bakery Broadway ★ 4.6

Seven Stars Broadway opened in 2007 as the West Side sister to the Hope Street original. Country breads, pain au chocolat, the same croissants.

Worth the queuePain au chocolat

Extraordinary Desserts (Little Italy) ★ 4.6

Extraordinary Desserts in San Diego is Karen Krasne's Little Italy dessert salon on Union Street, a long-running pastry-and-cake shop with a James Beard.

Worth the queueViking chocolate cake

TipCake by the slice is the deepest value; the cafe also runs a savoury small-plate menu in the evenings.

Seylou Bakery and Mill ★ 4.6

Seylou Bakery and Mill in Washington DC is Jonathan and Jessica Bethony's Shaw Blagden Alley bakery, a single-source mill-to-loaf operation grinding regional.

Worth the queueWhole-grain country miche

TipSundays sell out by 12:00; pre-order miche loaves through the website for Saturday pickup.

The General Muir ★ 4.6

The General Muir at Emory Point in Atlanta opened 2013 with hand-rolled, kettle-boiled New York bagels and a full Jewish deli menu under chef Todd Ginsberg.

Worth the queueEverything bagel with lox

TipBagels often sell out by 13:00. Reuben and pastrami sandwiches anchor the lunch counter. Buckhead sister location runs same hours.

Daily Bread Ponsonby ★ 4.6

Daily Bread Ponsonby runs sourdough and pastries from 108 Ponsonby Road, Auckland. Coffee Supreme drinks, deli sandwiches, long-fermentation loaves.

DrinkCoffee Supreme flat white with kouign amann

Modern Pastry ★ 4.6

Modern Pastry on Hanover Street has filled cannoli to order in Boston's North End since 1930. Chocolate-dipped shells, lighter ricotta cream.

Worth the queueChocolate-dipped cannoli with sweet cream

TipLocals line up at Modern; tourists at Mike's. The chocolate-dipped shell is the headline item; Italian rum cake is the under-ordered cake.

Flour Bakery ★ 4.6

Joanne Chang opened Flour on Washington Street in Boston's South End in 2000; the city's pastry empire grew to 10 locations across Boston and Cambridge.

Worth the queueSticky bun with pecans and caramel

TipSticky buns sell out by 14:00 weekends. Order ahead online; the South End original is the calmest of the 10 locations on weekdays.

Sofra Bakery & Cafe ★ 4.6

Ana Sortun and Maura Kilpatrick's Sofra on Belmont Street in Huron Village Cambridge has run an Eastern Mediterranean bakery and cafe in Boston since 2008.

Worth the queueGinger morning bun and Turkish coffee

TipPark on a side street; the bakery's car park fills by 09:00. Ginger morning bun and za'atar manaeesh are the two breakfast orders.

Kasanoya Dazaifu ★ 4.6

Kasanoya has run umegae mochi on the Dazaifu pilgrimage road since 1922. Grilled-to-order plum-mark rice cakes filled with sweet red bean paste.

Worth the queueFreshly grilled umegae mochi

TipFive minutes from Dazaifu Station. Open daily; no closing day.

DV8 Kitchen ★ 4.6

DV8 Kitchen bakes brioche, sourdough and cinnamon rolls on South Broadway while staffing every Lexington shift as second-chance employment in recovery.

Worth the queueCroissant-style cinnamon rolls

TipBreakfast and lunch only; the cinnamon rolls sell out first and every purchase funds the second-chance mission.

Porto's Bakery ★ 4.6

Porto's Bakery was born out of Rosa's love for sharing her cakes and pastries with friends and family. It is at 315 N Brand Blvd, Glendale, CA.

TipPickup orders can be placed online for all locations, and online ordering reopens nightly at 10 PM.

Companio Bakery ★ 4.6

Ancoats bakery in Manchester run by Baneta Yelda and Neil Large; cardamom buns and pizza doughs filled with cheese. Open wed-sat 08:00-14:00.

Worth the queueCardamom bun

La Baguette ★ 4.6

La Baguette on Poplar Avenue in East Memphis has run French baguettes, croissants and pastries from a Laurelwood storefront since 1976. A cafe sits next door.

Worth the queueAlmond croissant

TipThe almond croissant is the regular order; the lunch sandwiches use the bakery's own bread.

Lauretta Jean's ★ 4.6

Lauretta Jean Bonfiglio's all-butter-crust pie bakery on SE Division in Portland, with savoury pies for lunch, sweet pies by the slice and a strong cocktail.

Worth the queueSalted honey pie

TipClosed Tuesday. Order the salted honey pie warm with whipped cream; it's the canonical Portland pie.

Paintagruélique ★ 4.6

Paintagruélique bakes sourdough, butter croissants and babka on Rue de Tambour in Reims, a corner bakery by the Hôtel de Ville that opens on Sunday mornings.

Worth the queueBaguette des Prés, the house baguette

TipGo early on Sunday for the viennoiseries, as the queue forms quickly; the shop is closed on Monday and Tuesday.

Pâtisserie Waïda ★ 4.6

Pâtisserie Waïda has served pastries and tea for three generations on Place Drouet d'Erlon in Reims, in a room of Art Deco mosaics and stained glass.

Worth the queueChampagne Rosé entremet, with raspberry sponge and rosé champagne mousse

TipThe tea room serves homemade Valrhona hot chocolate, and the shop opens on Sunday in two services, morning and late afternoon.

Pasticceria Boccione ★ 4.6

Pasticceria Boccione is a bakery at Via del Portico d'Ottavia 1 in Rome.

Panificio Bonci ★ 4.6

Panificio Bonci is a bakery at Via Trionfale 36 in Rome, dating from 2012, for the daily production of bread and leavened goods, plus some kinds of pizza.

Worth the queueBread and leavened goods

TipSome breads are also sold online and shipped Monday to Wednesday, so they arrive fresh.

Auspicious Baking Co. (Whitemarsh) ★ 4.6

Auspicious Baking Co. at 104 Bryan Woods Rd in Whitemarsh has cafe seating, a coffee menu, and Bread and Butter, a restaurant at the back serving brunch.

Worth the queueVegan croissants

Tiong Bahru Bakery ★ 4.6

The flagship of Singapore's most famous bakery group, operating from a 1940s art-deco block in Tiong Bahru since 2012. Kouign-amann, croissants and pain de campagne are baked fresh daily by pastry-trained bakers alongside Alain Ducasse's house coffee blend. The standard against which all Singapore pastry shops are measured.

OrderKouign-amann, Croissant, Pain de campagne

TipFreshest pastries are out by 8am. Weekend queues form before opening; weekday mornings are calmer. Multiple outlets across the island but this is the original.

Basilicata ★ 4.6

Basilicata has baked its thick-crusted Italian bread in Bixiga, Sao Paulo, since 1914, growing from a panetteria into a bakery, emporio and restaurant.

Worth the queuePao Italiano Basilicata

Fire Island Rustic Bakeshop Airport Heights ★ 4.6

Fire Island's Airport Heights location opened fall 2015 with the Little Sister Espresso and Market on site, running the same organic flour breads as the K.

Worth the queuePain au chocolat

Atwater's ★ 4.6

Atwater's bakes naturally-leavened breads at its Belvedere Square stall, a local bakery known for crusty sourdough, scratch soups and seasonal galettes.

Worth the queueSourdough loaves and seasonal soup

TipThe Belvedere Square stall pairs the bread with a soup-and-half-sandwich lunch.

Boulangerie Louis Lamour ★ 4.6

Boulangerie Louis Lamour on Rue Ravez is the artisan bakery from Louis Vaughan, an Eric Kayser and Grande Epicerie alumnus who reconverted to bread.

Worth the queuePain de campagne au levain

TipBread fills the shelves at 08:00; the pain de campagne goes by 13:00 most days and there is no afternoon bake. A second boutique sits at 22 Place Gavinies.

BreadHive Bakery and Cafe ★ 4.6

BreadHive on Connecticut Street is Buffalo's worker-owned cooperative bakery, with sourdough breads, hand-rolled bagels and a counter cafe in the West Side.

Worth the queueSourdough bagel

Backerei Wiens ★ 4.6

Backerei Wiens on Escher Strasse in Cologne's Nippes bakes traditional German breads and Brötchen from long fermentation doughs; a neighbourhood institution.

Ginger and Baker ★ 4.6

Ginger and Baker fills the restored Feed and Grain building on Linden Street in Fort Collins with a pie-first bakery, market, cafe and teaching kitchen.

Worth the queueSeasonal fruit pie

TipThe phone number spells PIES for a reason: buy a whole pie from the market counter even if you only came for coffee.

Levain ★ 4.6

Levain helped start Helsinki's bakery boom on long-fermented sourdough and crisp pastel de nata; the Punavuori branch is an all-day bakery and eatery.

Worth the queuePastel de nata custard tart

TipThe crisp pastel de nata is the bake to cross town for. There is a second branch in Töölö on Runeberginkatu.

Way Bakery ★ 4.6

Way Bakery in Kallio opens for Sunday brunch with sourdough toppings, granola and avocado toast, a laid-back natural-wine bakery the neighbourhood adopts.

OrderSourdough with toppings, yogurt with granola, or avocado toast

TipWalk-in only and busy on Sundays, so go early. The natural-wine list is open at brunch if you want a glass with the sourdough.

Heirloom Bakery and Hearth ★ 4.6

Scott and Kate Meinke's Heirloom Bakery on 63rd in Kansas City's Brookside is the destination bakery. Cheddar-herb biscuits and Pop-Tarts are signatures.

Worth the queueCheddar-herb biscuit sandwich

TipBakers arrive at 03:00; the breakfast burrito and Pop-Tart combo is the move at 09:00.

Fairmount Bagel ★ 4.6

Fairmount Bagel rolls bagels by hand and bakes them in old fashioned wood burning ovens; Isadore Shlafman opened Montreal's first bagel bakery in 1919.

TipYou may place orders by email, and bagels can also be delivered to your door.

Hof Kelsten ★ 4.6

Hof Kelsten is a bakery at 4524 Boulevard Saint-Laurent selling Signature Rye Bread with Caraway Seeds and Babka chocolate, for pick up or delivery.

Worth the queueSignature Rye Bread with Caraway Seeds

TipLocal delivery covers within 8km, 12 - 5pm, and the Friday special is a challah for 4-6 people.

Gideon's Bakehouse ★ 4.6

Gideon's Bakehouse at Disney Springs is the gothic-themed bakery with half-pound chocolate-chip cookies, peanut-butter pie and monthly cookie specials.

Worth the queueChocolate chip half-pound cookie

Manteigaria ★ 4.6

Manteigaria, at Rua de Alexandre Braga 24 in Porto, is a pastel de nata factory where the pastéis de nata are made fresh, in full view of everyone.

Worth the queuePastel de nata

Bakery Nouveau West Seattle ★ 4.6

Bakery Nouveau West Seattle in Seattle is William Leaman's 2006 California Ave flagship: a Coupe du Monde de la Boulangerie winning team, full pastry.

Worth the queueChocolate croissant

Fritz Bakery (Dohwa) ★ 4.6

Fritz operates its bakery counter from the same Dohwa building as the roastery, and the baked goods match the coffee programme in seriousness.

Worth the queueFritz croissant and konpeito cream doughnut

La Estrella Bakery ★ 4.6

La Estrella Bakery at Mercado San Agustin in Tucson is the Jalisco-style Mexican panaderia (since 1986), with conchas, empanadas and tres leches.

Worth the queueConcha

Aline Géhant Chocolatier ★ 4.6

Aline Géhant is a chocolate workshop and boutique on Rue des Trois Faucons in Avignon, known for its Mendiant Provençal and lavender or thyme ganaches.

Worth the queueNoir de Provence bar from Grenada and Ghana beans

TipThe shop is closed in July and August and on public holidays, and orders can be collected by appointment outside opening hours.

Salvaje Bakery ★ 4.6

German Torres's Palermo-Colegiales border bakery, standard-bearer for Argentine sourdough since 2016. Alternative flours, integral pastries, his book Pan.

Worth the queueSourdough loaf with whole grain and rye

BonBonerie ★ 4.6

BonBonerie on Madison Road in Cincinnati's O'Bryonville is the long-running French and Italian tea-room bakery with the opera cream torte and tea service.

Worth the queueOpera cream torte

Corbo's Bakery ★ 4.6

Corbo's Bakery on Mayfield Road in Little Italy since 1958, the family-owned bakery known for cassata cake and cannoli, has expanded to a full Italian menu.

Worth the queueCassata cake

Obrador San Rafael ★ 4.6

Obrador San Rafael has run in Córdoba since 1918, and El Manolete came out of its founder's collaboration with the bullfighter of the same name.

OrderA Manolete, then a full pastel cordobés in hojaldre and cabello de ángel.

TipThere are four shops in the city; Alfayatas is the one closest to the old quarter.

Cukiernia Paradowski ★ 4.6

Cukiernia Paradowski is a bakery at ul. Wajdeloty 11, 80-437 Gdańsk; the phone number is +48 58 341 10 93.

Karmele ★ 4.6

Karmele in Guadalajara is the Arcos Vallarta bakery on Morelos 2279A, a Berkeley-style room famed for masa madre crust and the chocolate Karmelito.

Worth the queueKarmelito (chocolate pastry)

Masa Madre La Boutique del Trigo ★ 4.6

Masa Madre in Guadalajara is the Providencia sourdough lab on Ottawa 1301, Leticia Vilchis' 30-year starter using Michoacan and Oaxaca heritage flours.

Worth the queuePan de melaza (molasses sourdough)

Freed's Bakery ★ 4.6

Freed's Bakery in Las Vegas is the Anderson family's third-generation Eastern Avenue bakery since 1959, a Brooklyn-rooted shop for custom cakes.

Worth the queueStrawberry shortcake

TipSame-day cakes available; the strawberry shortcake by the slice runs $9 at the counter and has not changed in fifty years.

Sandholt ★ 4.6

Sandholt is a family bakery on Laugavegur 36 now run by its fourth generation of master bakers, baking several kinds of sourdough bread every day.

TipYou can also get handmade soda and craft beer here, and Sandholt takes orders for party cakes and canapes.

Braud and Co ★ 4.6

Braud and Co opened its first bakery in spring 2016 in a graffiti-covered house at Frakkastigur 16, selling fresh sourdough, croissants and buns.

OrderFresh sourdough bread, a croissant or one of the buns.

TipWatch the bakers knead and mix, and ask them about their methods and ingredients: the baking is done in the open.

Bread Bike Bakery ★ 4.6

Bread Bike Bakery mills California-grown grain in-house and ferments its loaves slowly, then delivers subscriptions by bicycle across San Luis Obispo.

Worth the queueNaturally leavened country loaf

TipLoaves sell down by early afternoon; the community-supported bakery subscription guarantees your bread.

Tössebageriet ★ 4.6

Tössebageriet on Karlavägen in Stockholm's Östermalm has been a working bakery since 1920; the Tössetårta layered cake and the saffron semla in February.

Worth the queueTössetårta layered cream cake

TipPre-order semla in February via the website; over-the-counter sells out by 11:00 in peak weeks.

Pasticceria Pfatisch ★ 4.6

Pfatisch on Via Sacchi in Turin has baked since 1915, in its Pietro Fenoglio Liberty rooms since 1921. Suppliers to the Royal House, Pavese was a regular.

Worth the queueBonet, marron glace, gianduiotti

John Baker Stadelhofen ★ 4.6

Opened 2013 by Jens Jung: organic bread freshly prepared on site daily, flour milled in-house. Olive bread, fruit bread, rye, the whole organic catalogue.

Worth the queueRye sourdough

Spruengli Paradeplatz Confiserie ★ 4.6

Spruengli's flagship Paradeplatz boutique: Truffes du Jour (fresh daily, 48-hour shelf life), chocolate bars, tortes, and the most Zurich gift basket.

Worth the queueTruffes du Jour

Continental Bakery ★ 4.6

Continental Bakery in English Village Mountain Brook is Carole Griffin's 1984 European bakery, with sourdough loaves, croissants and the Chez Lulu sibling.

Worth the queueContinental sourdough loaf

Bandit Patisserie ★ 4.6

Bandit Patisserie on 1st Avenue North downtown Birmingham is the 2013 French pastry counter in the Wooster Lofts with viennoiserie, choux buns and a coffee.

Worth the queueCroissants and seasonal laminated pastries

Daubner Cukrászda ★ 4.6

Daubner Cukrászda is a cake shop at Szépvölgyi út 50 in Budapest, open Wednesday to Sunday from 9 to 19, with round cakes of 20, 30 or 40 slices.

OrderA round cake of 20, 30 or 40 slices.

TipClosed on Monday and Tuesday, and card payment is possible in the shop.

Trompeau Bakery ★ 4.6

Trompeau Bakery in Denver is Bertrand Faucheux's South Pearl French bakery, a 2018 viennoiserie counter with croissants and tarts in the classical Parisian.

Worth the queueAlmond croissant

Koffeteria ★ 4.6

Koffeteria in Houston is Vanarin Kuch's EaDo pastry shop on Hutchins Street, with the beef pho kolache, the Hot Cheeto croissant and a 2024 Houston Pastry.

Worth the queueBeef pho kolache

TipGet there by 9am for the full case. The beef pho kolache and the pistachio baklava croissant are the signature orders.

Litton's Market and Restaurant Bakery ★ 4.6

Litton's Market and Restaurant Bakery on Essary Drive in Fountain City, the burger and bakery counter running since 1946, sells award-winning desserts.

Worth the queueItalian cream cake

TipCake case sells out by afternoon on Saturdays; weekday morning is the easiest window.

Manolo Churreria ★ 4.6

Manolo at Av Jose Larco 608 in Miraflores serves churros and Spanish-style hot chocolate from S/10 since Juan Ruiz opened in 1968, the Larco churreria.

OrderHalf-dozen churros and a cup of thick chocolate at the marble counter (around S/18).

TipOpen till midnight; the take-away counter handles dessert pickup, sit-down cafe upstairs serves the chocolate cup.

Little Bread Pedlar ★ 4.6

Nichola Gensler and Martin Hardiman's railway-arch bakery in Bermondsey London, opened 2010, runs organic sourdough, viennoiserie and panettone delivered.

Worth the queueAlmond croissant

TipAlmond croissants come out at 09:00; arrive early on Saturdays. The Primrose Hill, Pimlico and Waterloo shops sell same-day bake but quieter queues.

Pain Salvator ★ 4.6

Pain Salvator in Marseille's 6e between the Prefecture and Notre-Dame du Mont is Nicole and Etienne Weber's worker-cooperative bakery (SCOP since May 2025).

Worth the queueCountry sourdough with honeycombed crumb

TipWorker cooperative since May 2025; the einkorn loaves go fast on weekends.

Mekitsa and Coffee ★ 4.6

Mekitsa and Coffee is the only Plovdiv counter that fries mekitsa to order. Traditional Bulgarian breakfast plus modern combinations like basil pesto.

Worth the queueClassic mekitsa with sirene

Hali Banitsa Counter ★ 4.6

The unnamed banitsa counter beside Hali market on Evlogi Georgiev has worked the same corner for roughly fifty years; the marmalade banitsa is its anchor.

Worth the queueMarmalade banitsa

Boulted Bread ★ 4.6

Boulted Bread is a bakery at 328 Dupont Circle in Raleigh.

Forn Desamparats ★ 4.6

Forn Desamparats on Carrer Guillem Sorolla feeds a traditional Moorish wood oven every morning. The smoky-crust hogaza opens before the rest of the city.

Worth the queueSmoky-crust hogaza

Thomas Haas Chocolates ★ 4.6

Thomas Haas has a Kitsilano store at 2539 West Broadway selling sandwiches, pastries and sweet treats, open Tuesday to Saturday from 8am to 5:30pm.

TipTraces of pistachios, almonds, pecans, walnuts and hazelnuts may be in every product, so mention allergies when you order.

Bakhuys Amsterdam ★ 4.6

Bakhuys is a family business at Sarphatistraat 61 that has baked bread in a wood-fired stone oven since 1926, with a cafe, a patisserie and a shop.

Worth the queueSourdough bread

Patisserie Holtkamp ★ 4.6

Patisserie Holtkamp at Vijzelgracht 15 sells patisserie and its famous Holtkamp croquettes, and has kept veal croquettes in its range since 1969.

Worth the queueHoltkamp veal croquette

Landhaus Bakery ★ 4.6

Landhaus Bakery in Bangkok's Yan Nawa is the German bakery from Suhring brothers, German breads, pretzels and laminated croissants in the villa garden.

Worth the queuePretzel and roggenbrot rye loaf

TipClosed Mondays. Same villa courtyard as Suhring restaurant; pretzel and rye loaves are the queue-builders by 09:00.

Fach Bakery ★ 4.6

Fach Bakery on Venturska 10 ground floor of the Mozart house bakes sourdough loaves and the cardamom buns that have become the Old Town's morning fix.

Worth the queueCardamom bun

TipThe cardamom buns sell out by midday; sourdough loaves are best ordered by Instagram message a day ahead of pickup.

Maison Dandoy ★ 4.6

Maison Dandoy's shop on Charles Buls street serves Liège or Brussels waffles with toppings such as chocolate, whipped cream, icing sugar and speculoos.

Worth the queueA Brussels waffle, which is crispy, light and square, topped with whipped cream.

Babas on Cannon ★ 4.6

Babas on Cannon in Charleston bakes pastries and serves coffee, wine and small plates from a Cannon Street corner since 2019. Located in Upper King.

Worth the queueAlmond croissant

TipWalk-in. The almond croissant sells out by 11:00 on weekends; arrive at opening for the full case.

Strossner's Bakery ★ 4.6

Strossner's Bakery is greenville's oldest bakery since 1947, but on roper mountain not main street. Visitors miss it; locals book birthday cakes a week ahead.

Why locals goGreenville's oldest bakery since 1947, but on Roper Mountain not Main Street. Visitors miss it; locals book birthday cakes a week ahead.

TipOrder layer cakes ten days ahead. Pick up Danish without ordering Saturday morning.

Noble Bread ★ 4.6

Noble Bread on North 24th Street is the Valley's reference sourdough bakery, ferments organic loaves over 36 hours and supplies the city's better restaurants.

Worth the queue36-hour naturally leavened country loaf

TipThe attached Noble Eatery serves wood-fired sandwiches on the same bread; loaves sell out by midday.

Pasteleria Otaegui ★ 4.6

Casa Otaegui has made pastries since 1886, and its store at Narrika Kalea 15 sells the Panchineta, a cake of crunchy puff pastry, custard and toasted almonds.

Worth the queuePanchineta, the signature cake of puff pastry, custard and toasted almonds

TipThe Panchineta can be eaten in or taken away, or ordered online and sent freshly made wherever you want.

Manu Jara Dulceria ★ 4.6

Manu Jara Dulceria is a bakery at Calle Pureza 5, 41010 Sevilla.

Karjase Sai ★ 4.6

Karjase Sai on Marati in Kopli is a small Estonian sourdough bakery that ferments and bakes fresh rye and pastries Tuesday to Sunday, plus specialty coffee.

Worth the queueDaily sourdough loaf

Piekarnia Złoto Nadodrza ★ 4.6

Piekarnia Złoto Nadodrza in Wrocław's Nadodrze has run by the Krajewski family since 1979, one of the city's best craft bakeries. At ul. Henryka Pobożnego 20.

OrderA plum-cinnamon pączek, eaten warm out of the paper bag.

TipBuy three pączki to take across the river; they hold for the day if not refrigerated.

August First Bakery ★ 4.6

Phil Merrick and Jodi Whalen's downtown bakery in a renovated garage on South Champlain. Maple biscuits have taken home Best of Vermont multiple years;

Worth the queueMaple biscuit and the Vermonter sandwich

Da Matteo Vallgatan ★ 4.6

Da Matteo Vallgatan combines Sweden's finest espresso with house-baked pastries and breads in a handsome corner premises that anchors the Goteborg specialty.

OrderCornetto, Sourdough toast, Double espresso

Cukiernia Kandulski ★ 4.6

Cukiernia Kandulski in Poznań is a family bakery founded by master confectioner Wojciech Kandulski in 1983, certified by the Cech Cukierników i Piekarzy.

Worth the queueRogal świętomarciński z białym makiem

TipPre-order phone-only in early November; daily production caps and queues outside the shop are routine before St Martin's Day.

Cheese Board Collective Bakery ★ 4.6

Worker-owned since 1971, the Cheese Board bakes around 40 types of artisan bread per week alongside croissants and pastries. Everything is baked on-site.

Pekarna Osem ★ 4.6

Pekarna Osem is a bakery at Stari trg 17 in Ljubljana, open Monday to Friday from 08:00 to 18:00.

Wu Pao Chun Taipei ★ 4.6

Wu Pao Chun Taipei is a bakery at 1F, No. 124 and 126, Section 5, Xinyi Road, Xinyi District, Taipei City 110.

RANO Piekarnia Rzemieslnicza ★ 4.6

RANO Piekarnia Rzemieslnicza is a Bakery at ul. Stalowa 47, 03-425 Warszawa.

The Black Salami Microbakery ★ 4.6

The Black Salami Microbakery is a bakery at Zoodochou Pigis 71, Athina 106 81.

Subko Craft Bakehouse ★ 4.6

Subko's Bandra flagship laminates croissants daily and bakes the in-house bread on Chapel Road. The cardamom-chocolate bun and the sourdough loaves draw.

OrderCardamom-chocolate croissant and a small sourdough loaf to take home.

TipLoaves come out at 11:30; queue by 11:00 on weekends. Cash and card both accepted.

Pasticceria Flego ★ 4.6

Pasticceria Flego at Via Stella 13 in Verona makes modern pastry cakes and also caters to the tastes of those nostalgic for the pastry of the past.

La Gourmandine ★ 4.5

La Gourmandine on Butler Street in Lawrenceville bakes French croissants and baguettes in Pittsburgh. A husband-and-wife patisserie that opened in 2010.

Worth the queueButter croissant

Prantl's Bakery ★ 4.5

Prantl's Bakery on Walnut Street in Shadyside has baked its Burnt Almond Torte in Pittsburgh since 1970. The cake widely called America's best.

Worth the queueBurnt Almond Torte

Dianna Bakery ★ 4.5

Dianna Bakery bakes sourdough, brioche, focaccia, cakes and tarts, with specialty coffee, in a pastry shop on Rua Dona Delfina in Tijuca, Rio de Janeiro.

Worth the queueSourdough loaf

Confeitaria Kurt ★ 4.5

Confeitaria Kurt has sold Austrian-style tortes and biscuits on Rua General Urquiza, Leblon, Rio de Janeiro, since a German immigrant founded it in the 1940s.

Worth the queueTorta de Damasco, the apricot torte created by Kurt Deichmann in 1945

Gioia's Deli ★ 4.5

A James Beard America's Classics winner on The Hill, Gioia's slices its house Hot Salami onto fresh-baked bread, a sandwich St. Louis treats as a rite.

Worth the queueHot salami sandwich on fresh-baked bread

TipThe Original Hot Salami is the order, made from Gioia's own fresh sausage. The line moves fast at lunch.

Marijn Coertjens Chocolatier and Patissier ★ 4.5

Marijn Coertjens opened his patisserie at the foot of the Gravensteen in 2016. The pralines are built on unusual flavour combinations; the seasonal pastry.

OrderSeasonal praline gift box: six pieces, flavours announced weekly on Instagram, always unexpected.

TipNear the Gravensteen; pair a shop visit with a castle tour and a Patershol dinner.

Esthète ★ 4.5

Esthète works seasonal fruit into precise entremets on Rue Mercœur in Nantes, with a chocolate counter, a tea salon and its own gâteau nantais.

Worth the queueGâteau nantais

TipThe gâteau nantais runs about €3.40 for one and €19.80 for six shares; figs and elderflower drive the late summer card.

Beigelių Krautuvėlė (The Bagel Shop) ★ 4.5

Beigelių Krautuvėlė on the ground floor of the Lithuanian Jewish Community on Pylimo bakes Litvak bagels, bialys, challah and teyglakh on-site since 2016.

OrderThe Bagel Lox; take a teyglakh home for later.

TipSold out by late afternoon. The most historically grounded bagel in the Baltic.

Jason Bakery ★ 4.5

Jason Bakery on Main Road, Green Point, is a Cape Town institution for its bacon croissant and the doughssant, a flavour that changes every week.

Worth the queueDoughssant

TipThe doughssant flavour changes every week and can be pre-ordered up to Friday at 15:00; the bacon croissant is on the counter every trading day.

Zeit für Brot ★ 4.5

Zeit für Brot bakes organic sourdough and cinnamon rolls in an open bakehouse on Oeder Weg, the Frankfurt-born chain's Nordend flagship and longest queue.

Worth the queueZimtschnecke cinnamon roll from the open bakery

TipThe brand started in Frankfurt before conquering Berlin; weekend mornings sell rolls faster than the ovens turn them over.

Aux Merveilleux de Fred (Rue de la Monnaie) ★ 4.5

Aux Merveilleux de Fred started on Rue de la Monnaie in Lille, and this counter still sells the meringue and cream pastry that gave the brand its name.

Worth the queueThe merveilleux

TipBuy the small size and eat it standing. The cream collapses within the hour.

La Boulangerie Saint-Georges ★ 4.5

La Boulangerie Saint-Georges on Place Saint-Georges has stood since 1840; since 2005 baker Francois Le Galo runs it and the shop is on the 100-best list.

Worth the queuePain de campagne au levain

TipOver twenty bread varieties plus pastries and made-to-order sandwiches; the pain de campagne is the canonical buy.

La Halle aux Pains Maison Fressinaud ★ 4.5

La Halle aux Pains on Place Dupuy was opened by Damien and Heleh Fressinaud in February 2000 and has been entirely organic-flour since 2017. A staple address.

Worth the queuePain au levain bio

TipClosed Sunday and Monday; the pain au levain bio is the canonical buy across the full organic range.

Maison Pillon ★ 4.5

Maison Pillon on Rue Ozenne is the canonical Toulouse patisserie and chocolatier since 1967, famed for crystallised violet candy and the cachous de Toulouse.

Worth the queueBonbons a la violette de Toulouse

TipPick up violet candies and cachous de Toulouse for souvenirs; the apple croustade is the patisserie pick.

Knead Bakery & Patisserie ★ 4.5

Knead Bakery & Patisserie in Al Nahyan, Abu Dhabi, bakes 48-hour sourdough, croissants and French-style pastry, with breakfast and lunch from 07:00.

Worth the queue48-hour sourdough

TipYalla reports naturally leavened loaves with no enzymes, preservatives or enhancers, and a daily bread menu that rotates with the seasons.

Tibias de Braga ★ 4.5

Next to the Arco da Porta Nova gateway into the historic centre, Tíbias de Braga is the specialist shop for the city's most signature conventual sweet.

TipBuy a mixed box of six to compare the original vanilla recipe against the newer flavours. The classic egg-yolk filling is still the benchmark.

Swiss Pastry Shop ★ 4.5

Swiss Pastry Shop on Vickery Blvd in Fort Worth has baked European-style cakes and pastries since 1973, celebrated for its Black Forest cake.

OrderBlack Forest cake; Swiss butter croissant.

TipThe Black Forest cake sells out by early afternoon on Saturdays; call ahead to reserve a slice or a whole cake.

Pain Brut ★ 4.5

Pain Brut bakes organic sourdough behind the opera in Montpellier, rye, spelt and Khorasan loaves plus gluten-free rice and buckwheat breads.

Worth the queueLe Brut sourdough loaf

TipThe late opening is deliberate: loaves come out for the afternoon and evening trade, so do not turn up at 08:00.

Le Petitjean ★ 4.5

A French patisserie bakery on Nieuwe Binnenweg with the best croissant and pain au chocolat in Rotterdam, made with French butter and traditional lamination.

Worth the queueParis-Brest with praline cream

SUE Bakery ★ 4.5

Rotterdam's dedicated vegan bakery producing wholly plant-based croissants, cakes, and sourdough loaves on Jonker Fransstraat in Noord. Booking recommended.

Worth the queueVegan croissant and plant-based layer cakes

Casa Ysla Piononos ★ 4.5

Casa Ysla Piononos in Granada is the in-city outpost of the 1897 Santa Fe pasteleria, where Ceferino Isla invented the pionono to honour Pope Pius IX.

Worth the queuePionono with cinnamon sponge and caramelised cream

TipSix-pack of piononos travels well; takeaway is the norm and the cafeteria seats are limited.

Pasteleria Lopez Mezquita ★ 4.5

Pasteleria Lopez Mezquita on Reyes Catolicos in Granada has baked hojaldres since 1872, with the Apperley pastel named for English painter George Apperley.

Worth the queueApperley pastel and felipes

TipClosed for the month of August; the front window display rotates by feast day with seasonal specials.

Convento de las Comendadoras de Santiago ★ 4.5

Convento de las Comendadoras de Santiago is an Albayzin cloistered-nun bake counter selling bizcochos and yemas through a wooden turn on Calle Santiago.

Why locals goCloistered nuns sell bizcochos and yemas through a wooden turn; you ring the buzzer and never see the baker face to face.

TipRing the buzzer once; the nuns pass the order through a wooden turn so there is no face-to-face contact.

Village Baking Co. (Greenville Ave) ★ 4.5

Dallas's best French artisan bakery, founded in 2004, turning out some of the finest almond croissants, pain au chocolat, and sourdough in the state.

OrderAlmond croissant; pain au chocolat; jambon et fromage baguette sandwich

TipAlmond croissants are baked fresh each morning and sell out by 10am on weekends. Arrive at 7:30am to guarantee one.

Oak Cliff Bread ★ 4.5

Family-run cottage bakery in Oak Cliff using slow fermentation and locally sourced grain from Barton Springs Mill. Kitchen leans sourdough and pastry bakery.

OrderCountry sourdough loaf; focaccia; croissant (when available)

TipOpens at 8am Thursday through Saturday only. Loaves routinely sell out by 10am. Follow their Instagram for weekly menu updates and availability.

Peters' Bakery ★ 4.5

San Jose legend baking since 1936 and famed for its Burnt Almond Cake: white custard encrusted in toasted almonds that regulars have ordered for decades.

Worth the queueBurnt Almond Cake

Philip's Biscuits ★ 4.5

Philip's Biscuits in Antwerp bakes the city's official biscuit on Korte Gasthuisstraat. The recipe traces to Jos Hakker's 1934 tribute to the Brabo legend.

Worth the queueAntwerpse handjes with sliced almonds

TipThe chocolate-coated version is the better gift for travel; the plain butter cookies are best eaten the day of purchase.

Eska Letna ★ 4.5

Eska Letna opened in February 2025 on the Letna grid as the second Ambiente bakery, baking the same bread 33 sourdough plus laminated pastries and breakfast.

Worth the queueBread 33

TipSweet and savoury breakfasts are made to-go; the morning crowd is the Letna runners.

Nadege Patisserie Queen West ★ 4.5

Nadege Nourian's flagship patisserie on Queen West has run French pastry since 2009, macarons and seasonal entremets opposite Trinity Bellwoods park.

OrderA box of macarons, including the rotating seasonal flavours.

TipSecond branch at 1099 Yonge in Summerhill. Lunch counter does croque-monsieur and quiche.

Douce ★ 4.5

Douce by Palazzo Ducale is a French-style pasticceria in Genoa with croissants, macarons and monoportion cakes, open seven days a week, Sunday included.

TipThe same group runs Klainguti on Piazza Soziglia and Caffè degli Specchi on Salita Pollaiuoli, so all three sit in the old town.

Romeo Viganotti ★ 4.5

Romeo Viganotti has made chocolate in Genoa since 1866, selling chocolates and pralines at Vico dei Castagna and running booked workshop visits.

TipGuided workshop visits last one hour and cost €15 for adults, booked by WhatsApp, according to the shop's Experience page.

Cakeface Patisserie ★ 4.5

Cakeface on Irishtown is Laura and Rory Gannon's patisserie, French and London pastry training returned to Kilkenny, plus the city's only coffee roastery.

Worth the queueDaily-changing pastry selection baked by Laura and Rory Gannon

Pâtisserie 16h30 ★ 4.5

Pâtisserie 16h30 is Marion Juhel's bakery and tea salon on Rue Hoche in Rennes, Gault&Millau's Grand Ouest pastry trophy winner in 2020, closed Mondays.

Worth the queueKouign-amann in Froment du Léon butter from Pacé

TipThe kouign-amann is folded with Beurre de Madame from Pacé, churned from Froment du Léon milk; it sells out on weekend afternoons.

Huckleberry ★ 4.5

Huckleberry has stacked its marble counter on Wilshire Boulevard in Santa Monica since 2009, market-fruit pastries, quiche and all-day breakfast plates.

DrinkDrip coffee with a pastry

TipWeekday mornings are calm; weekends the line snakes by 09:30, so order the green onion and goat cheese quiche early.

Petitgrain Boulangerie ★ 4.5

Petitgrain Boulangerie laminates French croissants beside Mexican conchas on Wilshire Boulevard in Santa Monica, a two-tradition pastry case with cult queues.

Worth the queueConcha

TipThere is a two-cinnamon-roll maximum per party, in person or pre-order; put your name on the list 24 hours ahead.

Levain Bakery Georgetown ★ 4.5

Levain Bakery in Washington DC is the Upper West Side cookie shop's Georgetown M Street outpost, with palm-sized chocolate-chip walnut cookies.

Worth the queueChocolate chip walnut cookie

TipCookies bake every 20 minutes through the day; ask for one straight out of the oven at the back counter.

Daily Bread Britomart ★ 4.5

Daily Bread Britomart at 13 Galway Street, Auckland has the chain's biggest kitchen, with banquet seating, a la carte plates and venue hire.

Worth the queueSourdough loaf

Round Rock Donuts ★ 4.5

Round Rock Donuts in Round Rock is the Lone Star doughnut counter since 1926, a 4:30am opening Liberty Avenue shop famous for its egg-yolk-yellow yeast.

Worth the queueYellow doughnut and the giant Texas-size doughnut

TipThe original yellow doughnut beats the colossal Texas-size one; arrive by 8am for the morning batch.

OPS Namcheon Main Branch ★ 4.5

OPS has baked for Busan since 1989 and this Namcheon main branch still sells the hagwonjeon custard cakes and cream puffs the city grew up on.

Worth the queueHagwonjeon custard cake

TipHagwonjeon at 2,400 won is the one bake everyone carries out; boxes go fast after school hours.

Baekgudang ★ 4.5

Baekgudang has baked in Busan's old downtown since 1959, three generations deep, and its croison and pie manju still queue out the Jungang-dong door.

Worth the queueCroison pastry

TipEvening visits after eight catch the bread and cake discounts; the croison sells out first.

Fabrice Gillotte ★ 4.5

Fabrice Gillotte, a Meilleur Ouvrier de France chocolatier, sells pralines, macarons and molten cakes from his Rue du Bourg boutique in central Dijon.

Worth the queueMolten-centre chocolate cake

TipThe chocolates and macarons are made at the house's own atelier in nearby Norges-la-Ville, not behind the counter.

I'm Donut? Fukuoka ★ 4.5

I'm Donut? in Fukuoka is the Hirako lineage's donut shop. Soft, light, chewy nama donuts in classic and seasonal flavours; queues stretch the block.

Worth the queueOriginal nama donut

TipWalk-in only, often sold out by 14:00. Closest subway is Tenjin Minami exit 6.

Nur Hier Osterstrasse ★ 4.5

Nur Hier's Osterstrasse branch in Hamburg-Eimsbuettel has baked breads and Franzbroetchen in a wood-fired oven for over 80 years across this hub.

Worth the queueFranzbroetchen, classic and pumpkin-seed

TipSells out of Franzbroetchen by mid-afternoon Saturday; weekday afternoons are quieter.

Baker Bleu ★ 4.5

Baker Bleu's Cremorne flagship offers 48-hour fermented sourdough, croissants and Roman sourdough pizzas in a large industrial space in the inner suburbs.

Worth the queueCountry sourdough loaf

Ghee Hiang ★ 4.5

Ghee Hiang has baked tau sar pneah since 1856 and presses sesame oil to match, the Beach Street institution every Penang visitor carries home.

Worth the queueTau sar pneah mung-bean biscuits

TipBuy the small tau sar pneah in the round tin; they keep about two weeks and survive flight luggage intact.

Boulangerie Les Halles ★ 4.5

Boulangerie Les Halles bakes bread, pastries and chocolates on Rue de Mars in Reims, next to the market halls, with a tarte Caramélio as its signature.

Worth the queueTarte Caramélio, shortcrust pastry with chocolate ganache and salted caramel