The counters in Boston worth queuing for: bread, pastry, and the morning ritual.
Bakery counters in Boston worth queuing for: levain breads, laminated pastry, regional bakes and the morning ritual.
Mike's Pastry on Hanover Street has filled cannoli to order in Boston's North End since 1946. 19 cannoli flavours, cash and card, white string-tied box.
Worth the queueRicotta cannoli with chocolate chips
TipThe line on weekends runs 20 minutes; the inside-counter line moves faster than the to-go window. Cash and card both.
Modern Pastry on Hanover Street has filled cannoli to order in Boston's North End since 1930. Chocolate-dipped shells, lighter ricotta cream.
Worth the queueChocolate-dipped cannoli with sweet cream
TipLocals line up at Modern; tourists at Mike's. The chocolate-dipped shell is the headline item; Italian rum cake is the under-ordered cake.
Joanne Chang opened Flour on Washington Street in Boston's South End in 2000; the city's pastry empire grew to 10 locations across Boston and Cambridge.
Worth the queueSticky bun with pecans and caramel
TipSticky buns sell out by 14:00 weekends. Order ahead online; the South End original is the calmest of the 10 locations on weekdays.
Tzurit Or's Tatte runs an Israeli-style bakery-cafe across Boston and Cambridge since 2007. Located in Beacon Hill. Open daily 07:00-19:00. At 70 Charles St.
Worth the queueShakshuka with feta and herbs
TipShakshuka books out by 11:00 weekends. The Charles Street and Harvard Square branches keep the strongest pastry selection late.
Igor and Ludmilla Ivanovic's Iggy's on Fawcett Street near Fresh Pond has baked hearth breads in Cambridge since 1994. Supplies most Boston-area restaurants.
Worth the queueFrancese sourdough miche
TipThe 5kg Francese miche is the showpiece bake; ask for a half-loaf cut. Pastry counter at the front, breads at the back.
Ana Sortun and Maura Kilpatrick's Sofra on Belmont Street in Huron Village Cambridge has run an Eastern Mediterranean bakery and cafe in Boston since 2008.
Worth the queueGinger morning bun and Turkish coffee
TipPark on a side street; the bakery's car park fills by 09:00. Ginger morning bun and za'atar manaeesh are the two breakfast orders.
Rene Becker's Hi-Rise on Concord Avenue in Huron Village Cambridge has baked hand-mixed levain bread in Boston since 1996. Sandwiches at the counter.
Worth the queueCountry sourdough boule
TipThe country sourdough sells out by 13:00 most days; pies are the under-ordered savoury order.
Frank DePasquale's Bricco Salumeria behind Bricco Ristorante on Hanover Street in Boston's North End hand-cuts fresh pasta and slices imported Italian salumi.
Worth the queueFresh tagliatelle, sold by weight
TipTagliatelle, pappardelle and gnocchi are the daily fresh pastas; closed Monday. Cash and card both.
South End Buttery on Shawmut Avenue has run a bakery counter and cafe in Boston's South End since 2005. Open daily 07:00-21:00. At 314 Shawmut Ave.
Worth the queueSea salt brownie
TipThe bakery counter at the front is the fast take-away; the bistro at the back is the brunch room. Sea salt brownies sell out by 15:00.
Greenhills Traditional Irish Bakery on Adams Street in Dorchester's Adams Village has baked Irish breads and pastries in Boston since 1991. At 780 Adams St.
Worth the queueBrown bread and raisin soda bread
TipBread sells out by mid-morning Saturday; arrive before 09:00 for the brown loaf.
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