The counters in Atlanta worth queuing for: bread, pastry, and the morning ritual.
Bakery counters in Atlanta worth queuing for: levain breads, laminated pastry, regional bakes and the morning ritual.
Linton Hopkins' Holeman and Finch Bread bakery in Buckhead, Atlanta runs naturally leavened sourdough, viennoiserie and a pastry programme attached.
Tip: Wholesale-leaning; the public retail counter runs Wed to Sat. Phone ahead for whole loaves on Friday and Saturday morning.
Worth the queue: Country sourdough loaf
Henri's Bakery in Buckhead, Atlanta has run since 1929 with French pastries, European cakes and the po'boy sandwich that became the cult lunch order.
Tip: The po'boy with daily-baked French roll is the order; cakes book ahead for celebrations. Counter ordering.
Worth the queue: Po'boy sandwich
Alon Balshan's bakery in Morningside, Atlanta opened 1992 and runs European-style breads, viennoiserie and a prepared-foods counter. Booking recommended.
Tip: The almond croissant is the canonical morning order. Prepared-foods counter does Friday-night roast chicken and sides.
Worth the queue: Almond croissant
Five Daughters Bakery at Ponce City Market in Atlanta runs the Hundred Layer Doughnut, a three-day fusion of croissant and doughnut with 144 buttery layers.
Tip: Top items often sell out by mid-morning Saturday. The classic Hundred Layer Doughnut is the marquee order; rotating seasonal fillings change weekly.
Worth the queue: Hundred Layer Doughnut
Southern Baked Pie Company in Buckhead, Atlanta runs Amanda Wilbanks's Gainesville-born pie line from a chic Peachtree counter: caramel pecan.
Tip: Reserve whole pies 48 hours ahead for Thanksgiving and Christmas. The caramel pecan and original buttermilk are the year-round picks.
Worth the queue: Caramel pecan pie and original buttermilk pie
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.
Tip: Krog Street Market and Decatur sister stalls run the same morning bake. The bostock with bitter orange marmalade is the move.
Worth the queue: Bostock
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.
Tip: Bagels often sell out by 13:00. Reuben and pastrami sandwiches anchor the lunch counter. Buckhead sister location runs same hours.
Worth the queue: Everything bagel with lox
Kamal Grant's Sublime Doughnuts in West Midtown, Atlanta opened 2008 with hand-fried, filled doughnuts. Open daily 07:00-21:00. At 535 10th St NW.
Tip: Open until 21:00 daily. The A-Town Cream is the canonical order; rotating seasonal flavours change weekly.
Worth the queue: A-Town Cream Doughnut
Revolution Doughnuts in Decatur, Atlanta runs scratch-fried doughnuts with both traditional and vegan options. Counter ordering since 2012. Family-friendly.
Tip: The vegan brown butter glaze is the cult order. Sells out by 12:00 weekends. Cash and card.
Worth the queue: Brown butter glazed doughnut
Le Petit Marche in Kirkwood, Atlanta runs a French-leaning bakery and brunch counter with pastries and breakfast sandwiches since 2010. Neighbourhood gem.
Tip: Cash and card. The croissant breakfast sandwich is the cult order. No reservations; line builds Saturday by 09:00.
Worth the queue: Croissant breakfast sandwich