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.
1997 bakeries across 221 cities.
Editor's picks
Juno the Bakery ★ 4.9
Juno the Bakery on Århusgade in Østerbro from former noma cook Emil Glaser bakes the cardamom bun that anchors the modern Copenhagen pastry conversation.
Iginio Massari Alta Pasticceria ★ 4.9
Iginio Massari Alta Pasticceria near the Duomo is the Milan flagship of Italy's most decorated pastry chef, whose panettone set the artisan benchmark.
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.
Iggy's Bread of the World ★ 4.8
Igor Ivanovic's wholesale-and-retail bakery on Macpherson Street, Bronte, Sydney. Open Tue-Sat 7am-2pm; stone-milled sourdough loaves daily.
St-Viateur Bagel ★ 4.8
St-Viateur has hand-rolled and wood-fired Montreal bagels around the clock since 1957, the Mile End benchmark for the honey-boiled, denser city style.
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Paris
2h 30m
Paris: Macaron, Croissant or Pastry Class with a French Chef
Choose between a variety of pastry options for your baking class and discover the secrets of French pastry. Learn from a French chef in a warm...
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Copenhagen
Guided tour · 2 hours
Copenhagen: Best of Danish Pastry Tasting Tour
Discover Copenhagen's pastry paradise on a guided tour, sampling a diverse array of traditional Danish delights from five top-rated bakeries, each...
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Bordeaux
Guided tour · 2.5 hours
Bordeaux : Afternoon Food Tour with Wine, Cheese & Pastries
Discover Bordeaux’s sweet side on our afternoon food tour! Taste iconic pastries like canelés, explore historic streets, and enjoy a fun wine &...
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Lyon
Guided tour · 3 hours
Lyon: Pastry Food Tour Through Old Town & Hidden Traboules
Explore Lyon's Old Town on a guided tour. Discover the city's history through its pastries, secret passageways, and silk stories.
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The other 1991
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.
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.
Livia Sweets ★ 4.8
Livia on Commercial Drive from baker Cynthia Rogerson is the city's reference Italian-leaning patisserie since 2018, sourdough panettone the calendar event.
Hart Bageri ★ 4.8
Hart Bageri on Gammel Kongevej in Frederiksberg was opened by former Tartine head baker Richard Hart and now runs ten locations across greater Copenhagen.
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.
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.
Bernachon ★ 4.8
Bernachon in Lyon's 6e is the bean-to-bar chocolatier founded by Maurice Bernachon in 1953, with a Rue Franklin Roosevelt salon de the and a full pastry.
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.
Du Pain et des Idées ★ 4.8
Christophe Vasseur's Du Pain et des Idées in Paris's 10e remains the boulangerie every other counter measures itself against. At 34 Rue Yves Toudic.
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.
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.
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.
Bakehouse ★ 4.8
Bakehouse Wan Chai is chef Gregoire Michaud's 2018 flagship, baking sourdough egg tarts and croissants that turned a wholesale bakery into a Hong Kong queue.
Forno Pugi ★ 4.8
Forno Pugi in Florence has been the wood-fired neighbourhood forno since 1925, with three shops across the city baking schiacciata, pizza al taglio.
Marchesi 1824 ★ 4.8
Marchesi 1824 in Milan's Centro Storico is the city's oldest surviving pasticceria, founded in 1824 and now owned by Prada. Booking recommended.
Pasticceria Cappello ★ 4.8
Pasticceria Cappello on Via Colonna Rotta in Palermo has run since 1950 under AMPI master pastry chef Salvatore Cappello, home of the Sicilian Setteveli.
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.
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.
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.
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.
Pasteis de Belem ★ 4.8
Pasteis de Belem in Lisbon's Belem riverside: the original pastel de nata, made by hand from a Jeronimos-monastery recipe held in secret since 1837.
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.
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.
Martina de Zuricalday ★ 4.8
Martina de Zuricalday in Bilbao since 1830 is Euskadi's oldest artisanal patisserie, with the bollo suizo the signature bake on Calle Ercilla.
Panic ★ 4.8
Panic on Calle Conde Duque in Madrid's Malasana is the city's reference sourdough bakery since 2015 by chef Javier Marca, with 24-hour fermented breads.
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.
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.
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.
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.
İmam Çağdaş ★ 4.8
İmam Çağdaş rolls its own baklava beside the kebab grill on Uzun Çarşı, and the havuç dilimi wedge is the one Gaziantep queues at the counter for it.
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.
Twelve Triangles ★ 4.8
Rachel Morgan and Emily Cuddeford's Brunswick Street bakery in Edinburgh, opened 2015, the city's reference sourdough kitchen and the most-loved doughnut.
Lannan Bakery ★ 4.8
Darcie Maher's Lannan Bakery on Hamilton Place in Stockbridge Edinburgh, opened July 2023 and expanded in 2025, a scratch-made viennoiserie counter.
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.
Bosque Baking Company ★ 4.8
Bosque Baking Company on Coal Avenue in Albuquerque's Barelas is the artisan bakery since 2011, with sourdough loaves and empanadas Wednesday to Saturday.
OWL Bakery ★ 4.8
OWL Bakery (Old World Levain) on Haywood Road in West Asheville is the city's flagship sourdough and laminated pastry bakery, open Tuesday to Sunday.
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.
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.
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.
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).
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.
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.
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.
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.
Republique Bakery ★ 4.8
Margarita Manzke's pastry counter inside Republique, Los Angeles bakes the city's reference kouign-amann, plus laminated croissants from a 1928 commissary.
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.
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.
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.
Dong Phuong Oriental Bakery ★ 4.8
Dong Phuong in New Orleans is the James Beard America's Classics Vietnamese bakery on Chef Menteur Highway in New Orleans East, with the city's most-demanded.
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.
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.
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.
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.
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.
Ginger Elizabeth Chocolates ★ 4.8
Ginger Elizabeth Hahn's chocolate and macaron counter on J Street, midtown Sacramento, was named one of the 24 Best Chocolate Shops in America by Eater.
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.
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.
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.
Bay Cities Italian Deli ★ 4.8
Bay Cities Italian Deli, family-owned since 1925, bakes and stacks the Godmother on Lincoln Boulevard in Santa Monica behind hour-long lunchtime queues.
Leopold's Ice Cream ★ 4.8
Founded 1919 by Greek-immigrant brothers George and Peter Leopold, the city's reference ice-cream parlour. On Broughton since 2004 under Stratton Leopold.
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.
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.
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.
Atelier Fuerza ★ 4.7
Palermo flagship of Buenos Aires' sourdough revolution, with branches in Recoleta, Almagro, Nunez and beyond. Slogan: fewer croissants, more medialunas.
Flour & Chocolate Patisserie ★ 4.7
Flour & Chocolate on Wynnum Road in Morningside is the cult Brisbane pastry destination. Queues form early and twice-baked almond croissants sell out fast.
Lune Croissanterie ★ 4.7
Kate and Cam Reid's croissant counter on Barangaroo Avenue, Sydney. Open daily 7:30am-2pm; the twice-baked almond croissant is the menu signature daily.
Flour and Stone ★ 4.7
Nadine Ingram's pastry bench on Riley Street, Woolloomooloo, Sydney. The morning load of panforte slices, lamingtons and brown-butter cakes is gone by 1pm.
Joseph Brot Naglergasse ★ 4.7
Joseph Brot on Naglergasse in Vienna's first district bakes Josef Weghaupt's Waldviertel heritage-grain sourdough by hand without machines. The cinnamon.
The Chocolate Line ★ 4.7
The Chocolate Line on Simon Stevinplein in Bruges is Dominique Persoone's lab, where pralines run from caramelised shrimp-head to tree-to-bar Criollo cacao.
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.
Buregdzinica Sac ★ 4.7
Buregdzinica Sac on Mali Bravadziluk in Sarajevo is the canonical Bosnian buregdzinica, pulling burek under a coal-heated metal sac lid for 200 years.
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.
Beaucoup Bakery ★ 4.7
Beaucoup Bakery on Fir Street is Vancouver's reference French laminated pastry shop since 2012, the gold-standard almond croissant plus daily seating.
Batard Boulangerie ★ 4.7
Batard on West Broadway is Vancouver's reference natural-leavened bread bakery since 2017, the daily baguette pulled hot at 11:00 the city standard.
Kruscic Artisan Bakery ★ 4.7
Kruscic Artisan Bakery just behind Split's Ribarnica fish market makes additive-free baguettes, boules and pastries from French and German recipes.
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.
Andersen & Maillard (Nørrebro) ★ 4.7
Andersen & Maillard on Nørrebrogade in Nørrebro is the original bakery-roastery from former noma pastry chef Milton Abel, with viennoiserie laminated daily.
Sankt Peders Bageri ★ 4.7
Sankt Peders Bageri in the Latin Quarter is Copenhagen's oldest working bakery; the giant Wednesday cinnamon roll, the onsdagssnegl, sells around 4,000 units.
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.
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.
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.
Pralus Presqu'ile ★ 4.7
Pralus Presqu'ile on Rue de Brest in the 2e is the praluline-brioche counter for the Lyon peninsula, with whole loaves of pink-praline brioche from Roanne.
Boulangerie du Palais ★ 4.7
Boulangerie du Palais in Vieux Lyon is the praline-rose specialist run by pastry chef Sebastien Bouillet on Rue du Palais de Justice, with a queue.
Maison Auer ★ 4.7
Maison Auer on Rue Saint Francois de Paule has sold candied fruits and chocolates in Nice since 1820, two centuries under the Auer family and from 2024.
Poilâne ★ 4.7
Poilâne in Paris has baked a signature sourdough miche from a wood-fired oven on Rue du Cherche-Midi since 1932. Booking recommended. Reservations advised.
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.
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.
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.
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.
Kirkor ★ 4.7
Kirkor has baked bougatsa on Lions Square in Heraklion for generations, and is still the first place locals name when you ask them about breakfast.
Bakehouse Quarry Bay ★ 4.7
Bakehouse on King's Road in Quarry Bay is Grégoire Michaud's bakery flagship, plating the sourdough fermented egg tart that made the brand a city wide queue.
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.
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.
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.
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.
Atti ★ 4.7
Atti in Bologna's Quadrilatero is the 1880-founded salumeria-and-pasticceria with two adjoining shops on Via Caprarie, slicing mortadella to order and baking.
Paolo Atti & Figli ★ 4.7
Paolo Atti & Figli in Bologna's Quadrilatero is the 1880-founded sfoglina-and-pasticceria with hand-rolled tortellini sold by weight, plus the certosino di.
Caffe Gilli ★ 4.7
Caffe Gilli in Florence's Piazza della Repubblica is the city's oldest cafe-pasticceria, opened in 1733, with the original baked-on-site cantucci.
Pasticceria Cova ★ 4.7
Pasticceria Cova on Via Montenapoleone has made Milanese confectionery since 1817, the tea room of the fashion-week circuit. Located in Centro Storico.
Davide Longoni Pane ★ 4.7
Davide Longoni Pane in Milan's Porta Romana is the city's most respected bread baker, running nine Milan locations from the Via Tiraboschi original.
Pasticceria Attanasio ★ 4.7
Attanasio near Naples Central Station has fried sfogliatelle since 1930, with riccia and frolla baked all day. Open tue-sun 06:30-19:30, closed monday.
Pasticceria Poppella ★ 4.7
Poppella in Naples' Sanita has run the family pastry counter since 1920, with the fiocco di neve (snow-flake brioche with cream filling) the dish that turned.
I Segreti del Chiostro ★ 4.7
I Segreti del Chiostro inside the Santa Caterina d'Alessandria monastery off Piazza Bellini in Palermo bakes from the 21 historic Palermitan.
Pasticceria Regoli ★ 4.7
Pasticceria Regoli in Rome's Esquilino has baked the city's defining maritozzo con la panna since 1916, with the fluffy bun split and stuffed with whipped.
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.
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.
Pasticceria Tonolo ★ 4.7
Pasticceria Tonolo on Calle San Pantalon in Venice's Dorsoduro has run since 1886, the city's benchmark patisserie for focaccia veneziana and Carnevale.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Nowy Chleb ★ 4.7
Nowy Chleb in Gdańsk Przymorze is Łukasz Stafieja's artisan micro-bakery: own-milled flours, natural starter, wheat and rye sourdoughs to order.
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.
Lukullus (Mokotowska) ★ 4.7
Lukullus on Mokotowska in Warsaw is the third-generation Warsaw patisserie family business since 1946. Open mon-sat 09:00-20:00, sun 09:00-18:00.
Manteigaria Chiado ★ 4.7
Manteigaria's Chiado flagship in Lisbon: an Art Nouveau corner on Rua do Loreto where pastel de nata trays land hot every twenty minutes, 1.50 euros.
Gleba Padaria ★ 4.7
Gleba in Lisbon's Alcantara: Diogo Amorim mills Portuguese heritage grains on site and bakes the city's most-cited sourdough loaves, by the slice.
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.
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.
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.
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.
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.
Casa Mira ★ 4.7
Casa Mira on Carrera de San Jeronimo in Madrid has made the turron de Jijona by hand since 1842, opened by Luis Mira after he moved from Jijona to Madrid.
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.
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.
La Vina (tarta de queso counter) ★ 4.7
La Vina on Calle 31 de Agosto in San Sebastian is the birthplace of the burnt Basque cheesecake (tarta de queso La Vina), invented by Santiago Rivera in 1990.
Confiteria La Campana ★ 4.7
Confiteria La Campana on Calle Sierpes in Seville is the 1885 Modernist patisserie with marble counters, plasterwork ceilings and the city's canonical.
Cafe Husaren ★ 4.7
Cafe Husaren in Haga has served the largest cinnamon bun in Goteborg since 1890, a plate-filling hagabulle that has become the city's most photographed fika.
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.
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.
Confiserie Spruengli ★ 4.7
Founded 1836 on Bahnhofstrasse, 190 years in 2026. Luxemburgerli macarons, handcrafted chocolates, pralines, the canonical Zurich confectionery counter.
Chia Te Bakery ★ 4.7
Chia Te Bakery has been baking pineapple cakes since 1975, winning the 2006 Taipei Pineapple Cake Festival's top prize and shipping global ever since.
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.
Bostock Bakery ★ 4.7
Bostock Bakery on St Stephen Street in Stockbridge Edinburgh, opened 2020 by Hamish Saxton, a sourdough-and-pastry kitchen with daily-changing croissants.
Twelve Triangles Portobello ★ 4.7
Twelve Triangles Portobello on the high street near the beach in Edinburgh, the seaside branch of the Leith bakery that bakes naturally leavened sourdough.
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.
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.
Golden Crown Panaderia ★ 4.7
Golden Crown Panaderia on Mountain Road in Albuquerque is the heritage panaderia since 1972, baking green chile bread and New Mexican biscochitos.
Fire Island Rustic Bakeshop ★ 4.7
Fire Island Rustic Bakeshop opened in 2009 in South Addition and is a 2026 James Beard Award finalist for Outstanding Bakery, with crusty breads and scones.
Mother ★ 4.7
Heidi Bass's Mother on Short Coxe earned a 2025 Michelin Bib Gourmand, one of the few US bakeries to receive the distinction in the inaugural Michelin guide.
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.
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.
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.
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.
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.
Lost Larson ★ 4.7
Lost Larson in Chicago is Bobby Schaffer's Andersonville Scandinavian bakery on Clark, with stone-milled rye and the cardamom bun that pulls the morning.
Kasama (bakery) ★ 4.7
Kasama in Chicago is Tim Flores and Genie Kwon's Ukrainian Village daytime bakery, with the ube cruffin, longanisa breakfast plate and pan de sal at a small.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Moondog Cafe & Bakery ★ 4.7
Moondog Cafe & Bakery backs its 2026 Bib Gourmand kitchen with a Key West bakery case where vegan key lime cheesecake sits beside the charred-meringue pie.
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.
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.
Bub and Grandma's ★ 4.7
Andrew Bernstein's Bub and Grandma's in Glassell Park, Los Angeles bakes the bread for half the city's chef restaurants and runs a Wednesday-Sunday counter.
Friends and Family ★ 4.7
Roxana Jullapat and Daniel Mattern's Friends and Family in East Hollywood, Los Angeles bakes ancient-grain pastry from California-milled flours.
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.
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.
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.
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.
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.
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.
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.
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.
Dozen Bakery ★ 4.7
Claire Menelly's Dozen Bakery in Nashville moved to Grandview Avenue in February 2025, a five-times larger space with full cafe service and a wood-fired oven.
Levee Baking Co ★ 4.7
Levee Baking Co in New Orleans is Christina Balzebre's Uptown levain bakery just off Magazine Street at 9th, with sourdough loaves, kouign-amann and a Cuban.
S&S Cheesecake ★ 4.7
S&S Cheesecake in the Bronx has baked one cake only since 1959 in New York City. Plain, dense, the canonical New York cheesecake, supplied to delis citywide.
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.
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.
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.
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.
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.
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.
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.
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.
Freeport Bakery ★ 4.7
Freeport Bakery on Freeport Boulevard in Land Park, Sacramento, runs a long-standing California cake counter with Lemon Zinger cakes that travel by post.
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.
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.
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.
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.
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.
Neighbor Bakehouse ★ 4.7
Neighbor Bakehouse in San Francisco is Greg Mindel's Dogpatch counter, with the everything croissant and chocolate babka that started a small national.
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.
Auspicious Baking Co. (Sandfly) ★ 4.7
Auspicious Baking on Skidaway in Sandfly turns out laminated croissants and breads locals queue for at opening. Second on Whitemarsh, sister Bread and Butter.