There are two kinds of people in this world: those who walk past a bakery because they have already eaten, and those who smell butter, chocolate and freshly baked bread from 50 metres away and suddenly develop “room.”
This guide is for the second kind.
From historic Portuguese custard tarts and Parisian sourdough to New York cookies, Japanese anpan and Viennese cakes, these are 25 of the best bakeries around the world worth travelling for. Some are centuries old, some are modern legends, and all have one dangerous superpower: making you order “just one more.”
1. Pastéis de Belém — Lisbon, Portugal
History: Founded in 1837, Pastéis de Belém began producing its famous pastries near Lisbon’s Jerónimos Monastery after Portugal’s monasteries were closed. Its original recipe remains famously secret and is still made using traditional methods.
Year Founded: 1837
Address: Rua de Belém 84–92, 1300-085 Lisbon, Portugal
Items Offered: Pastéis de nata, Bolo-Rei, Bolo-Rainha, marmelada, savoury pastries
Flavor Balance: Creamy, eggy, caramelised, gently sweet
Baking Method: Traditional hand-crafted pastry, baked at high heat
Most Iconic Item: Pastéis de Belém
Cost for Two: €8–€15
Chef’s Secret: The closely guarded monastery-inspired custard recipe and precise pastry technique
Instagram: @pasteisdebelem
Website: pasteisdebelem.pt
Pastéis de Belém is less a bakery and more a pilgrimage site for custard enthusiasts. Its flaky tarts arrive warm, blistered and gloriously creamy, with caramelised tops that practically demand cinnamon. The bakery has preserved its historic identity while becoming one of Lisbon’s biggest food attractions. Come hungry, because stopping at one tart is basically wishful thinking disguised as self-control.
2. Hafız Mustafa 1864 — Istanbul, Turkey
History: Hacı İsmail Hakkı Bey founded the business in Istanbul’s Bahçekapı district in 1864. It later passed to Hafız Mustafa, expanding from confectionery into a celebrated Turkish dessert institution.
Year Founded: 1864
Address: Multiple locations in Istanbul; historic Bahçekapı area, Istanbul, Türkiye
Items Offered: Baklava, kadayıf, Turkish delight, puddings, cakes and breakfast dishes
Flavor Balance: Sweet, nutty, buttery and syrup-rich
Baking Method: Layered pastry baking and traditional syrup finishing
Most Iconic Item: Pistachio baklava
Cost for Two: ₺600–₺1,200
Chef’s Secret: Exceptional pistachios, thin pastry layers and disciplined syrup control
Instagram: @hafizmustafa1864
Website: hafizmustafa.com
Hafız Mustafa 1864 brings Istanbul’s sweet tooth to the table with unapologetic enthusiasm. Baklava crackles, syrup glistens and Turkish delight appears in enough colours to make your dessert plate look like a jewellery box. The atmosphere mixes heritage with theatrical presentation, while generations of confectionery knowledge keep the sweets firmly rooted in Turkish tradition. Napkins are optional; restraint is not.
3. Manteigaria — Lisbon, Portugal
History: Manteigaria is a modern Lisbon pastry institution devoted to one of Portugal’s greatest edible exports: the custard tart.
Year Founded: 2014
Address: Rua do Loreto 2, 1200-241 Lisbon, Portugal
Items Offered: Pastéis de nata, coffee and traditional Portuguese pastries
Flavor Balance: Buttery, creamy, caramelised and lightly spiced
Baking Method: Hand-laminated pastry baked at high temperature
Most Iconic Item: Pastel de nata
Cost for Two: €7–€12
Chef’s Secret: Freshly laminated dough and aggressive oven heat
Instagram: @manteigaria.oficial
Website: manteigaria.com
Manteigaria proves that you do not need several hundred years of history to become a pastry celebrity. Watch the bakers work while buttery pastry is filled with silky custard and blasted in a hot oven. The result is crisp, blistered and creamy enough to make your morning coffee feel like an unnecessary supporting actor. One tart becomes three remarkably quickly.
4. Demel — Vienna, Austria
History: Demel traces its origins to 1786, when confectioner Ludwig Dehne opened a confiserie in Vienna. The business later became the famous Demel confectionery and received imperial patronage.
Year Founded: 1786
Address: Kohlmarkt 14, 1010 Vienna, Austria
Items Offered: Sachertorte, strudel, cakes, chocolates, Kaiserschmarrn
Flavor Balance: Rich, chocolatey, buttery and elegantly sweet
Baking Method: Traditional Viennese confectionery and pastry techniques
Most Iconic Item: Sachertorte
Cost for Two: €25–€45
Chef’s Secret: Precision, hand-finishing and classic Viennese pastry craftsmanship
Instagram: @demel_wien
Website: demel.com
Walking into Demel feels like accidentally entering an extremely elegant dessert time machine. Its historic interiors, elaborate cakes and Viennese service make every slice feel ceremonial. The Sachertorte is rich without becoming a chocolate brick, while strudels deliver delicate pastry drama. Demel understands an important Viennese principle: dessert should be sophisticated, but nobody should be expected to share.
5. Poilâne — Paris, France
History: Founded in 1932 by Pierre Poilâne, the family bakery became famous for rustic sourdough baked in wood-fired ovens. Today, third-generation baker Apollonia Poilâne leads the house.
Year Founded: 1932
Address: 8 Rue du Cherche-Midi, 75006 Paris, France
Items Offered: Sourdough bread, biscuits, tarts, sandwiches and pastries
Flavor Balance: Earthy, nutty, mildly tangy and deeply aromatic
Baking Method: Hand-shaped sourdough baked in wood-fired ovens
Most Iconic Item: Poilâne sourdough loaf
Cost for Two: €12–€25
Chef’s Secret: Natural fermentation, wood-fired baking and generations of technique
Instagram: @poilaneparis
Website: poilane.com
Poilâne is where bread stops being a side dish and starts behaving like architecture. Its famous round sourdough has a deeply browned crust, substantial crumb and unmistakable fermented character. The bakery still embraces handcraft and wood-fired baking, giving each loaf personality. Buy one, carry it through Paris like a trophy, then discover that somehow half the loaf disappeared before dinner.
6. Du Pain et des Idées — Paris, France
History: The bakery occupies a historic site first opened in 1875. Christophe Vasseur established Du Pain et des Idées there in 2002, building a reputation around slow fermentation and handmade baking.
Year Founded: 2002
Address: 34 Rue Yves Toudic, 75010 Paris, France
Items Offered: Sourdough breads, viennoiseries, tarts, brioche and pastries
Flavor Balance: Nutty, buttery, fruity and gently sweet
Baking Method: Slow fermentation and entirely handmade preparation
Most Iconic Item: Chocolate-pistachio escargot
Cost for Two: €12–€22
Chef’s Secret: Organic ingredients, long fermentation and minimal industrial processing
Instagram: @dupainetdesidees
Website: dupainetdesidees.com
Du Pain et des Idées treats fermentation like a personality trait. The bakery’s Pain des Amis brings crackly crust and aromatic crumb, while its chocolate-pistachio escargot is the pastry equivalent of getting distracted halfway through a conversation. Historic Parisian surroundings add atmosphere, but the real star remains the dough, carefully fermented, shaped and baked with almost suspicious dedication.
7. Ladurée — Paris, France
History: Founded in Paris in 1862, Ladurée evolved from a bakery into one of France’s most recognisable luxury pastry houses.
Year Founded: 1862
Address: 21 Rue Bonaparte, 75006 Paris, France
Items Offered: Macarons, pastries, cakes, viennoiseries and chocolates
Flavor Balance: Delicate, sweet, creamy and often fruit-forward
Baking Method: Classical French pâtisserie techniques
Most Iconic Item: Assorted macarons
Cost for Two: €25–€50
Chef’s Secret: Fine almond meringue shells paired with precise ganaches and creams
Instagram: @ladureeparis
Website: laduree.fr
Ladurée is what happens when a bakery decides it would also like to be a fashion house. Pastel boxes, jewel-like macarons and elaborate interiors make even a small sweet feel like an event. The macarons balance crisp shells with soft fillings and refined flavours. Yes, they are tiny. No, that does not mean you should order only one.
8. Maison Stohrer — Paris, France
History: Maison Stohrer was founded in 1730 by Nicolas Stohrer, pastry chef to Louis XV and Marie Leszczyńska. It is among Paris’s oldest pastry establishments.
Year Founded: 1730
Address: 51 Rue Montorgueil, 75002 Paris, France
Items Offered: Baba au rhum, éclairs, tarts, cakes and viennoiseries
Flavor Balance: Buttery, creamy, fruity and spirited
Baking Method: Traditional French pâtisserie techniques
Most Iconic Item: Baba au rhum
Cost for Two: €15–€30
Chef’s Secret: Light yeast dough soaked carefully to retain structure
Instagram: @stohrerparis
Website: stohrer.fr
Maison Stohrer has been making Parisians happier with sugar since the eighteenth century, which is frankly impressive job security. Its ornate historic shop feels like a pastry museum where everything is edible. The baba au rhum remains the star: airy yeast cake, fragrant syrup and cream working together without turning the dessert into a boozy sponge accident. History tastes surprisingly delicious.
9. Levain Bakery — New York, USA
History: Levain Bakery was founded in New York in 1995 by friends Pam Weekes and Connie McDonald, initially gaining attention for its enormous, intensely gooey cookies.
Year Founded: 1995
Address: 167 West 74th Street, New York, NY, USA
Items Offered: Cookies, breads, pastries and cakes
Flavor Balance: Rich, buttery, chocolate-heavy and salty-sweet
Baking Method: High-temperature baking for crisp edges and soft centres
Most Iconic Item: Chocolate Chip Walnut Cookie
Cost for Two: $12–$25
Chef’s Secret: Generous dough portions, quality chocolate and carefully controlled baking
Instagram: @levainbakery
Website: levainbakery.com
Levain’s cookies are not really cookies; they are edible boulders with excellent manners. Crispy outside, molten inside and packed with chocolate and walnuts, they became a New York bakery phenomenon for good reason. The original cookie is famously hefty, making it perfectly acceptable to split one with a friend. Or not. We are not here to police your happiness.
10. Dominique Ansel Bakery — New York, USA
History: French pastry chef Dominique Ansel opened his eponymous bakery in New York in 2011. The bakery became globally famous after introducing the Cronut.
Year Founded: 2011
Address: 189 Spring Street, New York, NY, USA
Items Offered: Cronuts, cookies, croissants, cakes and innovative pastries
Flavor Balance: Buttery, creamy, sweet and playful
Baking Method: French laminated pastry techniques combined with modern pastry innovation
Most Iconic Item: Cronut
Cost for Two: $20–$40
Chef’s Secret: Reinventing familiar formats without sacrificing pastry technique
Instagram: @dominiqueansel
Website: dominiqueansel.com
Dominique Ansel Bakery approaches pastry like a scientist who accidentally wandered into a dessert shop and decided to have fun. The Cronut made laminated dough globally famous, combining croissant-style layers with doughnut indulgence. Seasonal creations keep the menu moving, but the bakery’s real charm lies in turning technically demanding pastry into something playful, surprising and dangerously Instagram-friendly.
11. Tartine Bakery — San Francisco, USA
History: Tartine was founded in San Francisco in 2002 by Chad Robertson and Elisabeth Prueitt and became an influential name in America’s artisan bread movement.
Year Founded: 2002
Address: 600 Guerrero Street, San Francisco, CA, USA
Items Offered: Sourdough, croissants, morning buns, cakes and sandwiches
Flavor Balance: Fermented, buttery, caramelised and subtly sweet
Baking Method: Naturally leavened bread and traditional fermentation
Most Iconic Item: Country Bread
Cost for Two: $18–$35
Chef’s Secret: Long fermentation and obsessive attention to dough development
Instagram: @tartinebakery
Website: tartinebakery.com
Tartine helped convince an entire generation that sourdough could be glamorous. Its country bread has a crackling crust, open crumb and deeply fermented flavour, while pastries provide enough butter to make cardiologists nervous. The bakery balances rustic technique with modern Californian sensibility, making it a cornerstone of San Francisco’s food culture and a serious destination for bread obsessives.
12. Magnolia Bakery — New York, USA
History: Magnolia Bakery opened in New York’s West Village in 1996 and became internationally famous for cupcakes and its signature banana pudding.
Year Founded: 1996
Address: 401 Bleecker Street, New York, NY, USA
Items Offered: Banana pudding, cupcakes, cakes, brownies and pies
Flavor Balance: Creamy, sweet, vanilla-rich and nostalgic
Baking Method: Classic American baking and chilled dessert assembly
Most Iconic Item: Classic Banana Pudding
Cost for Two: $15–$30
Chef’s Secret: Homemade-style pudding layered with wafers and ripe bananas
Instagram: @magnoliabakery
Website: magnoliabakery.com
Magnolia Bakery understands that nostalgia is a very profitable ingredient. Its famous banana pudding combines creamy vanilla pudding, bananas and soft wafers into a dessert that disappears far faster than dignity allows. Cupcakes remain popular, but the pudding steals the spotlight. It is sweet, comforting and wonderfully messy—the culinary equivalent of watching your favourite sitcom in sweatpants.
13. Veniero’s Pasticceria — New York, USA
History: Veniero’s was established in New York in 1894 by Michael Veniero and remains a historic Italian-American pastry destination in the East Village.
Year Founded: 1894
Address: 342 East 11th Street, New York, NY, USA
Items Offered: Cannoli, cheesecake, tiramisu, rainbow cookies and Italian pastries
Flavor Balance: Creamy, nutty, chocolatey and moderately sweet
Baking Method: Traditional Italian-American pastry baking
Most Iconic Item: Cannoli
Cost for Two: $18–$35
Chef’s Secret: Fresh fillings and old-school Italian pastry craftsmanship
Instagram: @venieros
Website: venieros.com
Veniero’s is the kind of bakery where the walls appear to have heard several generations order cannoli. Its Italian-American classics remain wonderfully old-school, from crisp pastry shells to creamy ricotta fillings. The atmosphere adds as much charm as the desserts, creating a slice of New York history where espresso, cheesecake and cannoli compete for your attention with absolutely no intention of behaving.
14. Kimuraya Sohonten — Tokyo, Japan
History: Kimuraya traces its origins to 1869 and is credited with helping popularise anpan, a Japanese bread filled with sweet red bean paste. Its Ginza heritage makes it one of Japan’s historic bakeries.
Year Founded: 1869
Address: 4-5-7 Ginza, Chuo City, Tokyo, Japan
Items Offered: Anpan, melon bread, sweet breads and Japanese-Western pastries
Flavor Balance: Mildly sweet, soft, aromatic and bean-rich
Baking Method: Yeast-leavened bread adapted to Japanese tastes
Most Iconic Item: Sakadane Anpan
Cost for Two: ¥1,000–¥2,500
Chef’s Secret: Fermented sakadane starter and carefully balanced red-bean filling
Instagram: @kimuraya_sohonten
Website: kimuraya-sohonten.co.jp
Kimuraya is proof that Japan did not merely adopt bread—it gave bread a cultural makeover. Its anpan pairs soft yeast dough with sweet red bean paste, creating a snack that feels both familiar and unmistakably Japanese. The bakery’s long history gives its products serious heritage credentials, while the gentle sweetness makes them dangerously easy to eat before breakfast has technically begun.
15. Hart Bageri — Copenhagen, Denmark
History: Hart Bakery was founded by Richard Hart, formerly associated with Noma, and became part of Copenhagen’s modern baking renaissance. Copenhagen’s bakery culture has expanded dramatically in recent decades.
Year Founded: 2018
Address: Gammel Kongevej 109, 1850 Copenhagen, Denmark
Items Offered: Sourdough, croissants, cardamom buns, cakes and sandwiches
Flavor Balance: Fermented, buttery, lightly sweet and aromatic
Baking Method: Natural fermentation and European artisan baking
Most Iconic Item: Cardamom bun
Cost for Two: DKK 100–180
Chef’s Secret: Exceptional fermentation combined with precise pastry lamination
Instagram: @hartbageri
Website: hartbageri.com
Hart Bageri brings serious culinary credentials to Copenhagen’s already impressive bread scene. Expect sourdough with character, laminated pastries with dramatic layers and cardamom buns that smell like your entire childhood has been professionally buttered. The bakery’s modern approach respects Scandinavian tradition while pushing technique forward. Basically, it is the sort of place where even crumbs appear suspiciously well considered.
16. Juno the Bakery — Copenhagen, Denmark
History: Juno the Bakery grew from Swedish-born Emil Glaser’s Copenhagen baking project and became known for Scandinavian pastries with meticulous technique.
Year Founded: 2017
Address: Århusgade 48C, 2100 Copenhagen, Denmark
Items Offered: Cardamom buns, sourdough bread, croissants and seasonal pastries
Flavor Balance: Fragrant, buttery, gently sweet and spicy
Baking Method: Naturally fermented dough and laminated pastry
Most Iconic Item: Cardamom bun
Cost for Two: DKK 100–180
Chef’s Secret: Freshly ground cardamom and carefully fermented dough
Instagram: @junothebakery
Website: junothebakery.com
Juno the Bakery keeps things deceptively simple: excellent flour, fermentation, butter and cardamom. Its pastries look modest until you bite into one and discover layers of aromatic dough with just enough sweetness. The cardamom bun is the headline act, delivering Scandinavian comfort without excessive frosting or decoration. Copenhagen walkers have learned one important rule: follow the smell.
17. Brauð & Co — Reykjavík, Iceland
History: Brauð & Co became part of Reykjavík’s modern artisan bakery movement, combining Icelandic ingredients and Nordic baking techniques.
Year Founded: 2016
Address: Multiple locations across Reykjavík, Iceland
Items Offered: Sourdough, cinnamon rolls, pastries and seasonal breads
Flavor Balance: Buttery, aromatic, mildly sweet and grain-forward
Baking Method: Sourdough fermentation and artisan baking
Most Iconic Item: Cinnamon roll
Cost for Two: ISK 2,500–4,500
Chef’s Secret: Long fermentation and generous spice blends
Instagram: @braudogco
Website: braudogco.is
Brauð & Co is Reykjavík’s answer to the question, “What if bread were allowed to become ridiculously cool?” Colourful storefronts, naturally fermented loaves and enormous cinnamon rolls have made it a favourite among locals and travellers. The pastries are deeply aromatic rather than sugar-bomb sweet, while the bread brings serious crust. Iceland may be cold, but this bakery brings heat.
18. Vete-Katten — Stockholm, Sweden
History: Vete-Katten opened in Stockholm in 1928 and became a beloved traditional Swedish café and bakery known for classic fika culture.
Year Founded: 1928
Address: Kungsgatan 55, 111 22 Stockholm, Sweden
Items Offered: Cinnamon buns, princess cake, cookies, cakes and coffee
Flavor Balance: Buttery, sweet, creamy and gently spiced
Baking Method: Traditional Swedish pastry baking
Most Iconic Item: Kanelbulle
Cost for Two: SEK 180–320
Chef’s Secret: Traditional recipes, fresh baking and restrained sweetness
Instagram: @vetekatten1928
Website: vetekatten.se
Vete-Katten is practically a masterclass in Swedish fika, the noble tradition of taking coffee and pastries extremely seriously. Its historic interiors feel wonderfully old-fashioned, while cinnamon buns, cakes and cookies keep the experience deliciously current. Nothing screams for attention; everything simply works. Sit down, order coffee, grab a kanelbulle and understand why Sweden treats pastry breaks almost like constitutional rights.
19. Gerbeaud Café — Budapest, Hungary
History: Gerbeaud dates to 1858 and became one of Budapest’s grandest confectionery institutions, associated with elaborate Central European cakes and café culture.
Year Founded: 1858
Address: Vörösmarty tér 7–8, 1051 Budapest, Hungary
Items Offered: Dobos cake, Esterházy cake, pastries, chocolates and coffee
Flavor Balance: Rich, nutty, chocolatey and elegantly sweet
Baking Method: Traditional Central European pastry techniques
Most Iconic Item: Dobos cake
Cost for Two: HUF 8,000–15,000
Chef’s Secret: Precise layered cakes and caramel finishing
Instagram: @gerbeaud_cafe
Website: gerbeaud.hu
Gerbeaud is where Budapest’s café culture puts on its best suit. Grand interiors, intricate cakes and polished service make an ordinary coffee break feel suspiciously aristocratic. The Dobos cake, with its layered sponge, chocolate buttercream and crisp caramel crown, remains a standout. Visit when you want dessert with history, architecture and just enough elegance to make crumbs feel socially inappropriate.
20. Confeitaria Nacional — Lisbon, Portugal
History: Founded in 1829, Confeitaria Nacional is one of Lisbon’s historic confectioneries and remains strongly associated with traditional Portuguese sweets.
Year Founded: 1829
Address: Praça da Figueira 18B, 1100-241 Lisbon, Portugal
Items Offered: Bolo-Rei, pastries, cakes, biscuits and Portuguese sweets
Flavor Balance: Nutty, fruity, buttery and moderately sweet
Baking Method: Traditional Portuguese confectionery methods
Most Iconic Item: Bolo-Rei
Cost for Two: €12–€25
Chef’s Secret: Traditional recipes and carefully balanced dried fruit and nuts
Instagram: @confeitarianacional
Website: confeitarianacional.com
Confeitaria Nacional has been feeding Lisbon’s sweet tooth since the nineteenth century, so it has had plenty of time to perfect the art. The historic setting adds grandeur, but the traditional pastries provide the real attraction. Its Bolo-Rei combines rich dough, nuts and dried fruit in festive fashion. Think Portuguese Christmas cake, except Lisbon refuses to wait until December.
21. Flurys — Kolkata, India
History: Flurys opened in Kolkata in 1927 and became one of the city’s most enduring European-style confectioneries.
Year Founded: 1927
Address: 18A Park Street, Kolkata, West Bengal, India
Items Offered: Cakes, pastries, sandwiches, tea cakes and chocolates
Flavor Balance: Creamy, buttery, sweet and nostalgic
Baking Method: European-style baking adapted to Indian café culture
Most Iconic Item: Rum Ball and rich cakes
Cost for Two: ₹800–₹1,800
Chef’s Secret: Old-school recipes combined with polished pastry presentation
Instagram: @flurysindia
Website: flurysindia.com
Flurys is Kolkata’s delicious reminder that great bakeries can become part of a city’s identity. Established on Park Street in the 1920s, it grew into a beloved destination for cakes, pastries and leisurely tea. The mood is elegant without becoming stuffy, while its sweets carry a nostalgic richness. Come for cake, stay for the atmosphere and accidentally order tea twice.
22. Bánh Mì Phượng — Hoi An, Vietnam
History: Bánh Mì Phượng became one of Hoi An’s most celebrated sandwich shops, famous for combining Vietnamese bread with intensely flavoured fillings.
Year Founded: Established as a family bakery and sandwich shop in Hoi An; commonly associated with the late twentieth-century development of its famous bánh mì
Address: 2B Phan Chu Trinh, Hoi An, Vietnam
Items Offered: Bánh mì, pâté, grilled meats, vegetables, sauces and pastries
Flavor Balance: Savoury, spicy, tangy, fresh and rich
Baking Method: Vietnamese-style baguette baking
Most Iconic Item: Mixed-meat bánh mì
Cost for Two: VND 100,000–200,000
Chef’s Secret: Fresh baguettes, layered textures and intensely seasoned fillings
Instagram: @banhmiphuonghoian
Website: No dedicated official website consistently maintained
Bánh Mì Phượng proves that a bakery does not need to sell croissants to achieve international fame. Its Vietnamese baguettes become crunchy vessels for pâté, meat, herbs, pickles and sauces, creating a sandwich with more personality than some entire restaurants. The balance of crisp bread, richness, acidity and freshness makes every bite chaotic, satisfying and wonderfully Vietnamese.
23. Panadería Rosetta — Mexico City, Mexico
History: Panadería Rosetta was founded by chef Elena Reygadas and became known for combining Mexican ingredients with European baking techniques.
Year Founded: 2010
Address: Colima 179, Roma Norte, Cuauhtémoc, Mexico City, Mexico
Items Offered: Conchas, croissants, sourdough, pastries and seasonal breads
Flavor Balance: Buttery, floral, earthy, sweet and aromatic
Baking Method: Artisan European-style fermentation and pastry techniques
Most Iconic Item: Cardamom roll
Cost for Two: MXN 180–350
Chef’s Secret: Mexican ingredients woven into carefully fermented doughs
Instagram: @panaderiarosetta
Website: panaderiarosetta.com
Panadería Rosetta makes bakery hopping in Mexico City particularly dangerous because everything looks like breakfast and tastes like dessert. European techniques meet Mexican ingredients, creating pastries with floral, spicy and earthy accents. Its cardamom rolls are particularly memorable, but the real attraction is the bakery’s ability to make familiar bread feel culturally adventurous without turning experimentation into culinary gymnastics.
24. Antico Forno Roscioli — Rome, Italy
History: The Roscioli family’s bakery story in Rome began with Marco Roscioli and his forno on Via dei Chiavari in 1972, later expanding into a broader food and hospitality group.
Year Founded: 1972
Address: Via dei Chiavari 34, 00186 Rome, Italy
Items Offered: Pizza al taglio, bread, pastries, biscuits and Roman baked goods
Flavor Balance: Savoury, wheaty, olive-oil-rich and aromatic
Baking Method: Traditional Roman forno baking
Most Iconic Item: Pizza bianca and pizza al taglio
Cost for Two: €12–€25
Chef’s Secret: High-quality flour, fermentation and generous olive oil
Instagram: @roscioliromani
Website: roscioli.com
Antico Forno Roscioli is the sort of Roman bakery where pizza becomes breakfast, lunch, snack and possibly a personality. Its pizza al taglio comes with crisp edges, airy interiors and toppings ranging from classic to creative. The bakery’s broader family legacy adds credibility, but the simple pleasure remains the same: grab a slice, fold it, eat it while walking and pretend calories are fictional.
25. Boudin Bakery — San Francisco, USA
History: Boudin traces its San Francisco baking heritage to 1849 and is closely associated with the city’s famous sourdough tradition.
Year Founded: 1849
Address: 160 Jefferson Street, San Francisco, CA, USA
Items Offered: Sourdough bread, clam chowder, sandwiches, pastries and baked goods
Flavor Balance: Tangy, salty, wheaty and hearty
Baking Method: Naturally fermented sourdough baking
Most Iconic Item: San Francisco Sourdough Bread Bowl
Cost for Two: $30–$50
Chef’s Secret: Long-fermented sourdough culture and distinctive San Francisco character
Instagram: @boudinbakery
Website: boudinbakery.com
Boudin Bakery turns San Francisco’s sourdough obsession into an edible landmark. Its tangy bread is sturdy enough to become a bowl for clam chowder, because apparently regular bowls were simply too sensible. The bakery’s heritage stretches back to the Gold Rush era, making every loaf part food history. Expect sharp fermentation, chewy crumb, crisp crust and absolutely zero regrets.
Final Verdict: Which Bakery Should You Visit First?
Choosing one bakery from 25 is like choosing one dessert at a buffet: technically possible, emotionally irresponsible.
For history, start with Demel, Maison Stohrer, Pastéis de Belém or Confeitaria Nacional.
For bread nerds, Poilâne, Tartine, Du Pain et des Idées and Boudin Bakery deserve serious attention.
For pastry lovers, go straight to Ladurée, Manteigaria, Dominique Ansel and Juno the Bakery.
For something culturally distinctive, try Kimuraya Sohonten, Bánh Mì Phượng or Panadería Rosetta.
And for the person who believes a cookie can constitute a complete meal, Levain Bakery would like a word.
Ultimately, the best bakeries around the world have one thing in common: they turn flour, butter, fermentation, heat and a little human obsession into something capable of making people cross cities—and sometimes oceans—for one bite.
