Nana Bakery ★ 4.4
The city's original French bakery, where Chef Nicolas Delamarche and Rattikarn bake croissants and quiches from dawn, plus breakfasts on warm sourdough.
Worth the queue: Butter croissant
Flips & Flips Homemade Donuts is a bakery in Chang Phueak, Chiang Mai.
A cult little donut shop in Santitham hand-filling fluffy brioche donuts with custard and seasonal creams, small-batch and often sold out by mid-afternoon.
Editorially verified July 1, 2026 by Lewis Vaughan, TableJourney editor. Source.
Address: 14 Hussadhisawee Road Soi 5, Chang Phueak, Mueang Chiang Mai 50300
The city's original French bakery, where Chef Nicolas Delamarche and Rattikarn bake croissants and quiches from dawn, plus breakfasts on warm sourdough.
Worth the queue: Butter croissant
An airy Huay Kaew boulangerie-cafe with big windows and a buttery-scented open kitchen, baking chouquettes, croissants and cakes fresh through the morning.
Worth the queue: Chouquettes
A rambling antique-filled cafe-bakery on the southern fringe near Mae Hia, an all-day spot for homemade cakes, coffee and Western plates among the curios.
Worth the queue: Homemade cakes
A rare Italian-style bakery near Wat Pong Noi handcrafting biscotti, focaccia, quiche and croissants daily in its open kitchen, loved by locals and expats.
Worth the queue: Biscotti
The city's original French bakery, where Chef Nicolas Delamarche and Rattikarn bake croissants and quiches from dawn, plus breakfasts on warm sourdough.
Worth the queue: Butter croissant
A jewel-box patisserie now at One Nimman, its dried-flower counter stacked with tarts, an Earl Grey cake and naturally leavened preservative-free loaves.
Worth the queue: Earl Grey cake
An airy Huay Kaew boulangerie-cafe with big windows and a buttery-scented open kitchen, baking chouquettes, croissants and cakes fresh through the morning.
Worth the queue: Chouquettes
A tiny Japanese-run natural-yeast bakery-cafe near the river, its weekend-only loaves, cardamom buns and matcha bakes selling out within hours of opening.
Worth the queue: Natural-yeast sourdough