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.
Address: 257 Hanover St, Boston, MA 02113
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
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
Tzurit Or's Tatte runs an Israeli-style bakery-cafe across Boston and Cambridge since 2007. Shakshuka, pistachio croissants and the green-shakshuka brunch list; multiple locations citywide.
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; the retail counter is the destination.
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. Pita, meze and Turkish coffee.
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, 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.
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 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
