7 bakery places in Kyoto we have eaten in, sorted by editor score. All cuisines in Kyoto | Bakery across every city.
Kyoto sits oddly high on Japan's bread map, and its bakeries lean French. Le Petitmec Oike, fiveran and Grandir Boulangerie Patisserie Oike cluster the croissant and viennoiserie scene around Oike in Nakagyo, while Panscape Sanjo works a slower, stone-milled style nearby. For the local idiom there is Shinshindo Kitayama up in Kita-ku and Sizuya Kyoto Station by the station, whose carnet spiral is a city staple.
Le Petitmec Oike ★ 4.4
karasuma-kawaramachi · Nakagyo-ku, Kyoto 604-8094, Japan
A black-fronted French bakery on Oike, Kyoto, that anchors the city's croissant scene. Levain breads, viennoiserie and a respectable pain au chocolat.
Grandir Boulangerie Patisserie Oike ★ 4.1
karasuma-kawaramachi · Nakagyo-ku, Kyoto 604-0925, Japan
A neighbourhood bakery near Kyoto City Hall, on Oike. Mentaiko bagels, black-tea panini and the morning queue that everyone in Nakagyo recognises.
Panscape Sanjo ★ 4.2
karasuma-kawaramachi · Nakagyo-ku, Kyoto 604-8801, Japan
A stone-milled grain bakery on Sanjo, Kyoto, baking denser, longer-fermented loaves. Whole-grain croissants and the city's slow-bread reference shelf.
Sizuya Kyoto Station ★ 4.0
kyoto-station · Shimogyo-ku, Kyoto 600-8214, Japan
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.
Sizuyapan ★ 4.0
kyoto-station · Shimogyo-ku, Kyoto 600-8216, Japan
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.
Shinshindo Kitayama ★ 4.2
kita-daitokuji · Kita-ku, Kyoto 603-8056, Japan
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.
fiveran ★ 4.4
karasuma-kawaramachi · Nakagyo-ku, Kyoto 604-8243, Japan
Boulangerie et cafe fiveran near Karasuma Oike works French recipes with carefully sourced ingredients, a Tabelog Bread 100 pick for its buttery croissants.