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.
Tip: The line on weekends runs 20 minutes; the inside-counter line moves faster than the to-go window. Cash and card both.
Worth the queue: Ricotta cannoli with chocolate chips
Modern Pastry on Hanover Street has filled cannoli to order in Boston's North End since 1930. Chocolate-dipped shells, lighter ricotta cream.
Tip: Locals line up at Modern; tourists at Mike's. The chocolate-dipped shell is the headline item; Italian rum cake is the under-ordered cake.
Worth the queue: Chocolate-dipped cannoli with sweet cream
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.
Tip: Sticky buns sell out by 14:00 weekends. Order ahead online; the South End original is the calmest of the 10 locations on weekdays.
Worth the queue: Sticky bun with pecans and caramel
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.
Tip: Shakshuka books out by 11:00 weekends. The Charles Street and Harvard Square branches keep the strongest pastry selection late.
Worth the queue: Shakshuka with feta and herbs
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.
Tip: The 5kg Francese miche is the showpiece bake; ask for a half-loaf cut. Pastry counter at the front, breads at the back.
Worth the queue: Francese sourdough miche
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.
Tip: Park 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.
Worth the queue: Ginger morning bun and Turkish coffee
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.
Tip: The country sourdough sells out by 13:00 most days; pies are the under-ordered savoury order.
Worth the queue: Country sourdough boule
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.
Tip: Tagliatelle, pappardelle and gnocchi are the daily fresh pastas; closed Monday. Cash and card both.
Worth the queue: Fresh tagliatelle, sold by weight
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.
Tip: The 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.
Worth the queue: Sea salt brownie
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.
Tip: Bread sells out by mid-morning Saturday; arrive before 09:00 for the brown loaf.
Worth the queue: Brown bread and raisin soda bread