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.
30 bakeries worth the trip across United States, editor-ranked by TableJourney. All United States guides.
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.
TipPastries land first, breads come out by 11:00. The Charlotte Street second location handles cake orders Thu-Sun.
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.
TipWholesale-leaning; the public retail counter runs Wed to Sat. Phone ahead for whole loaves on Friday and Saturday morning.
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.
TipThe cannoli is filled to order so the shell stays crisp; the lines run late after dinner.
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).
TipWalk-in. Sunday sticky-bun morning runs 09:00 to sell-out; arrive at opening or miss them.
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.
TipFriday morning storefront is the canonical visit; order catering and whole pies through the website the rest of the week.
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.
TipOriginal sugar malasadas are the move; haupia and custard fillings rotate. Lines move quickly even at peak.
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.
TipWednesday to Sunday only; the case sells out of laminated pastries by midday on weekends.
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.
TipThe strawberry shortcake is the signature; the Chinatown branch on Spring Mountain runs shorter hours but is closer to the Strip.
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.
TipWalk-in only. Modjeskas are the city's signature confection: caramel-dipped marshmallow.
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.
TipClosed Sunday through Tuesday. Get there by 11:00 on Saturdays before the favourites sell out.
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.
TipKing cake sales run January 6 to Ash Wednesday only; lines form before opening on weekends.
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.
TipOpen 07:30 daily; the cinnamon-walnut morning bun lot sells out by 11:00, the country sourdough boules around 14:00.
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.
TipThe kalamata olive bread is the room's signature; the cafe upstairs serves sandwiches on house-baked rolls.
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.
TipOrder the Godmother online ahead and skip the queue; it is debit or cash only and closed Monday and Tuesday.
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.
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