21 editor picks in San Antonio.
21 bakeries in San Antonio, editor-picked for bakeries open sunday. Bakeries baking on sundays. All bakeries in San Antonio.
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.
TipThis is desserts as fine dining, not a counter; book the dessert tasting ahead. The savoury-leaning plates surprise.
La Panaderia's downtown flagship near the River Walk is famous for conchas and its croissant-concha hybrid, a Mexican-French bakery worth the queue.
TipThe conchas are famous; the croissant-concha hybrid is the showpiece. The downtown flagship is steps from the River Walk.
Bakery Lorraine at the Pearl is the French patisserie locals queue for, with macarons as the calling card and a kouign-amann among the laminated pastries.
TipThe macarons are the calling card; the kouign-amann is the laminated-pastry pick. Expect a queue on market mornings.
Mi Tierra's 24-hour panaderia at Market Square turns out traditional pan dulce around the clock, from everyday conchas to Day of the Dead pan de muerto.
TipOpen 24 hours, so pan dulce is available any time. The conchas and seasonal pan de muerto are the classics.
Panifico Bake Shop on the West Side makes scratch Mexican pan dulce, with pig-shaped marranitos and raisin-topped piedras the picks; go early for the bake.
TipThe marranitos (pig-shaped cookies) and raisin-topped piedras are the picks. Go early for the freshest bake.
La Panaderia's Broadway location near the airport carries the Caceres brothers' Mexican-French bread programme north of downtown, with sourdough, conchas.
TipA handy uptown branch of the downtown flagship. The sourdough and the conchas are both worth the stop.
Bird Bakery on Broadway, founded by Elizabeth Chambers in 2012, turns out from-scratch layer cakes, cupcakes, and pastries from a cheerful room near Alamo.
TipThe layer cakes and cupcakes are the draw; grab a box to go. A good Alamo Heights coffee-and-cake stop.
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.
TipA long-running family panaderia; the conchas and empanadas are the staples. Cash-friendly and busy in the morning.
CommonWealth Coffeehouse & Bakery on the South Side bakes French viennoiserie, with the kouign-amann the standout pastry to pair with an in-house espresso.
TipThe kouign-amann is the standout laminated pastry. Pair it with the in-house espresso for a French-style breakfast.
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.
TipThe sweet-cream biscuits use the mill's own flour. The store sells baking mixes to take the recipes home.
Bakery Lorraine's La Cantera branch brings its macarons, tarts, and viennoiserie to the far-northwest shopping district, a handy north-side patisserie stop.
TipA convenient north-side branch of the Pearl original. The macarons and seasonal tarts are the picks.
Panifico's Bandera shop on the West Side bakes scratch Mexican pan dulce, with the moustache-shaped bigote and the conchas the orders to watch fill the case.
TipWatch the case fill in the early morning. The bigote and conchas are the orders; everything is scratch-made.
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.
TipThe tres leches cake and conchas are the orders. A good-value panaderia for a tray of pan dulce to share.
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.
TipThe European pastries like strudel and rugelach set it apart from the panaderia scene. The deli does a good sandwich.
Kolache Stop on Huebner Road bakes Czech-Texan kolaches and klobasniky, the sausage-stuffed pastries that immigrant communities brought to Texas.
TipThe sausage-and-cheese klobasniky is the Texan-Czech classic. Go early; the popular fillings sell out.
Tlahco Mexican Kitchen on San Pedro folds house-baked conchas into its all-day Mexican breakfast, a kitchen-and-bakery hybrid where the pan dulce is made.
TipOrder a concha alongside the chilaquiles for the full Mexican breakfast. The pan dulce is baked in house.
Vida Mia in Stone Oak is a rare scratch panaderia this far north, where Monterrey-style conchas and a cafe de olla make the breakfast pairing to order.
TipThe Monterrey-style conchas and cafe de olla are the breakfast pairing. A rare scratch panaderia this far north.
Bedoy's Bakery's Hillcrest Drive shop carries the family's secret-recipe pan dulce and donuts to the West Side, a second branch of the longtime panaderia.
TipA second Bedoy's branch with the same secret-recipe pan dulce. The conchas and donuts are the everyday orders.
CommonWealth's Olmos Park branch near Alamo Heights is the handy second location of the South Flores bakery, carrying its French eclairs, tarts and cakes.
TipA handy Alamo Heights branch for the eclairs and seasonal tarts. Pairs a pastry with a careful espresso.
Kolache Factory on the West Side is the drive-through for a quick Texas-Czech breakfast, mixing sweet fruit kolaches with savoury sausage-and-cheese rolls.
TipMix sweet fruit kolaches with savoury sausage-and-cheese for the full spread. Drive-through for a quick breakfast.
El Folklor Bakery's Randolph branch on the north side is the stop for a big tray of pan dulce or a quinceanera cake; grab tongs and load up on conchas.
TipGood for a big tray of pan dulce or a quinceanera cake. Grab a tray and a pair of tongs and load up.
