Cisco's Bakery in Austin is Rudy Cisneros's East 6th counter since 1948, paired with the Tex-Mex breakfast room and running pan dulce, Mexican coffee cake and cinnamon rolls.
Tip: The bakery counter runs alongside the breakfast room; ask for the pan dulce trays at the back to take home.
Address: 1511 E 6th St, Austin, TX 78702
Easy Tiger in Austin is the South Lamar bake shop and beer garden under MML Hospitality, the second location of the East 6th original with a larger beer-garden patio.
Tip: The South Lamar yard is the larger patio of the two; bread loaves run from 8am with the same recipe.
Worth the queue: Country sourdough loaf
Fonda San Miguel in Austin is Tom Gilliland's 1975 interior-Mexican dining room on North Loop, with a Sunday hacienda brunch buffet that anchors a pan dulce pastry station.
Tip: The pan dulce station is buffet-only on Sunday; book the brunch a week ahead and arrive at 11.
Worth the queue: Conchas
Easy Tiger in Austin is the East 6th Street bake shop and beer garden under MML Hospitality, a downstairs counter for Old World hearth breads, pretzels and pastries.
Tip: Buy the loaves at 8am for first-crust; the pretzel and beer happy hour runs upstairs 5 to 7pm.
Worth the queue: House soft pretzel with smoked-sausage plate
Quack's 43rd Street Bakery in Austin is the Hyde Park coffeehouse and bakery since 1983, a from-scratch counter of pies, cakes, croissants, muffins and decorated cookies.
Tip: Whole-cake orders need 48-hours notice; the cookie counter has the highest turnover and freshest output.
Worth the queue: Coconut macaroon
Texas French Bread in Austin is Murph Wilcott and Carissa Ries's West Campus farm-to-table bakery since 1981, rebuilding on Rio Grande Street after a 2022 fire.
Tip: The Airstream trailer pop-up runs while the rebuild finishes; check social for the trailer's daily window.
Worth the queue: Country loaf and pain au chocolat
Bakery Lorraine in Austin is the Domain Northside outpost of the San Antonio-born French patisserie, a sit-down cafe with macarons, croissants and bistro plates by Anne Ng.
Tip: Croissants come out at 8am; macaron flavours rotate seasonally and sell out by 2pm on weekends.
Worth the queue: Pistachio-rose macaron
