The counters in New Orleans worth queuing for: bread, pastry, and the morning ritual.
Bakery counters in New Orleans worth queuing for: levain breads, laminated pastry, regional bakes and the morning ritual.
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.
Worth the queueKing cake (Mardi Gras season)
TipKing cake sales run January 6 to Ash Wednesday only; lines form before opening on weekends.
Willa Jean in New Orleans is Kelly Fields's James Beard winning bakery cafe on O'Keefe Avenue in the CBD, with biscuits, sourdough loaves. At 611 O'Keefe Ave.
Worth the queueChocolate chip cookie with milk
TipThe chocolate-chip cookie with milk is the cult dessert; order it at the bar even outside lunch.
Levee Baking Co in New Orleans is Christina Balzebre's Uptown levain bakery just off Magazine Street at 9th, with sourdough loaves, kouign-amann and a Cuban.
Worth the queueSourdough miche
TipBread sells out by 11:00 on Saturday; pastries hold longer. Cash discount at the register.
Bywater Bakery in New Orleans is Maggie Scales's Dauphine Street corner bakery, with king cakes through Carnival season and a Chantilly cream cake.
Worth the queueChantilly cream cake
TipThe chantilly cream slice is the year-round star; king cakes need a one-day pre-order at Carnival peak.
District Donuts on Magazine in New Orleans is the Lower Garden District doughnut shop on Magazine Street, with scratch-made doughnuts, breakfast sandwiches.
Worth the queueChocolate ganache doughnut
TipDaily doughnut flavours rotate; the Instagram feed announces the morning's drop.
Croissant D'Or in New Orleans is the French Quarter patisserie on Ursulines Avenue, in a 1913 Brocato's ice cream shop space, with classic French pastry.
Worth the queueAlmond croissant
TipThe almond croissant and the apple turnover are the cult orders; the back courtyard is the prize seat.
La Boulangerie in New Orleans is the Donald Link bakery on Magazine Street near Cadiz, with French country breads, pain au chocolat and an Uptown morning.
Worth the queuePain au chocolat
TipThe pain au chocolat sells out by 10:30 on weekends; pre-order loaves on Friday for Saturday pickup.
Leidenheimer in New Orleans is the 1896 Central City wholesale bakery on Simon Bolivar Avenue that bakes the airy French loaf used at almost every po-boy.
Worth the queuePo-boy French loaf
TipNo retail; the bread is at Domilise's, Parkway, Mahony's and most po-boy shops in the city.
Bittersweet Confections in New Orleans is the Magazine Street chocolate, cake and dessert boutique in the Warehouse District, with hand-rolled truffles.
Worth the queueChocolate truffle box
TipThe truffle box is the cult buy; order whole cakes 48 hours ahead for pickup.
Haydel's Bakery just outside New Orleans on Jefferson Highway is the family-run king cake institution since 1959, with traditional cinnamon-braided king.
Worth the queueTraditional king cake
TipOrder online for nationwide shipping in Carnival season; the original Jefferson store also stocks daily.
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