Bakery counters in Kyoto worth queuing for: levain breads, laminated pastry, regional bakes and the morning ritual.

Where to queue for bread and pastry

Le Petitmec Oike ★ 4.4

karasuma-kawaramachi08:00-20:00Walk-in onlyFrench boulangerie

A black-fronted French bakery on Oike, Kyoto, that anchors the city's croissant scene. Levain breads, viennoiserie and a respectable pain au chocolat.

Worth the queue: Beurre croissant

Nakagyo-ku, Kyoto 604-8094, Japan

Panscape Sanjo ★ 4.2

karasuma-kawaramachiThu-Mon 10:00-19:00. Closed Tuesday and WednesdayWalk-in onlyStone-milled whole grain

A stone-milled grain bakery on Sanjo, Kyoto, baking denser, longer-fermented loaves. Whole-grain croissants and the city's slow-bread reference shelf.

Worth the queue: Whole-grain croissant

Nakagyo-ku, Kyoto 604-8801, Japan

Sizuya Kyoto Station ★ 4.0

kyoto-station07:00-21:00Walk-in onlyKyoto carnet sandwiches

The 1948-founded local chain of Kyoto, with the Station outlet running 21 sister branches. Carnet, the city's ham-and-onion spiral, defines the counter.

Worth the queue: Carnet ham and onion roll

Shimogyo-ku, Kyoto 600-8214, Japan

Sizuyapan ★ 4.0

kyoto-station08:30-20:00Walk-in onlyDesigner anpan

Sizuya's anpan-as-design-object spinoff inside Kyoto Station's Porta basement. A dozen flavours, gift-wrapped one at a time, and the queue spinning daily.

Worth the queue: Yuzu citrus anpan

Shimogyo-ku, Kyoto 600-8216, Japan

Kuriya Suzuki ★ 4.1

karasuma-kawaramachi10:00-19:00. Closed WednesdayWalk-in onlyMarron cream and chestnut bake

A chestnut-and-cream bakery on Tominokoji in Kyoto. House-made marron cream pan, mont-blanc seasonal pastries and the local autumn pilgrimage shelf.

Worth the queue: Marron cream pan

Nakagyo-ku, Kyoto 604-8077, Japan

Shinshindo Kitayama ★ 4.2

kita-daitokuji07:30-19:00Walk-in onlyFrench boulangerie since 1913

Kyoto's original French bakery, founded 1913 by a baker trained in Paris. The Kitayama branch sells the karasu dark loaf and old-style country baguettes.

Worth the queue: Karasu pan dark loaf

Kita-ku, Kyoto 603-8056, Japan

Esprit de Bigot Kyoto ★ 4.3

karasuma-kawaramachi08:00-19:00. Closed WedWalk-in onlyFrench viennoiserie

Philippe Bigot's Kyoto offshoot, the man who introduced French baking to Japan in 1965. Beurre croissants, tarte tatin and brioche on Shijo.

Worth the queue: Beurre croissant; tarte tatin

Shimogyo-ku, Kyoto 600-8009, Japan
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