Bedoy's Bakery is a bakery in Tobin Hill, San Antonio.
Bedoy's Bakery is a long-running Tobin Hill family panaderia where conchas and empanadas are the staples, cash-friendly and busy through the morning rush.
Tip: A long-running family panaderia; the conchas and empanadas are the staples. Cash-friendly and busy in the morning.
Address: 803 W Hildebrand Ave, San Antonio, TX 78212
El Folklor Bakery on the South Side is a good-value panaderia for a shared tray of pan dulce, with conchas and a tres leches cake among the orders to make.
Tip: The tres leches cake and conchas are the orders. A good-value panaderia for a tray of pan dulce to share.
Worth the queue: Conchas and tres leches cake
Nadler's Bakery & Deli on Babcock Road is a long-running European-style bakery and deli, with strudel, rugelach, and Central European pastries plus a deli.
Tip: The European pastries like strudel and rugelach set it apart from the panaderia scene. The deli does a good sandwich.
Worth the queue: Strudel and rugelach
CommonWealth Coffeehouse & Bakery on the South Side bakes French viennoiserie, with the kouign-amann the standout pastry to pair with an in-house espresso.
Tip: The kouign-amann is the standout laminated pastry. Pair it with the in-house espresso for a French-style breakfast.
Worth the queue: Kouign-amann and croissants
Kolache Stop on Huebner Road bakes Czech-Texan kolaches and klobasniky, the sausage-stuffed pastries that immigrant communities brought to Texas.
Tip: The sausage-and-cheese klobasniky is the Texan-Czech classic. Go early; the popular fillings sell out.
Worth the queue: Sausage-and-cheese klobasniky
The Guenther House in King William bakes Southern goods with Pioneer Flour from the historic mill next door, with sweet-cream biscuits and cinnamon rolls.
Tip: The sweet-cream biscuits use the mill's own flour. The store sells baking mixes to take the recipes home.
Worth the queue: Sweet-cream biscuits and cinnamon rolls
Nicosi at Pullman Market is a 20-seat dessert-only dining room from Esquire's 2024 Pastry Chef of the Year, Tavel Bristol-Joseph, with a plated tasting menu.
Tip: This is desserts as fine dining, not a counter; book the dessert tasting ahead. The savoury-leaning plates surprise.
Worth the queue: Plated dessert courses
