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, savoury pies and a small lunch room.
Tip: The country sourdough sells out by 13:00 most days; pies are the under-ordered savoury order.
Address: 208 Concord Ave, Cambridge, MA 02138, Boston
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 to take home since 2002.
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. Sea salt brownies, cupcakes and the all-day bistro menu next door at the same address.
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
Haley House Bakery Cafe on Dade Street in Nubian Square has run as a Roxbury social-enterprise bakery in Boston since 2005. Whole-grain country loaves, sandwiches and a Tuesday open-mic night.
Tip: Lunch sandwiches sell out by 14:00. The non-profit hires from local job-training programmes; the country loaf supports the mission.
Worth the queue: Whole-wheat country loaf
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 the giveaway.
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, the local pick over Mike's.
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. Sticky buns the headline bake.
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
