What does it take to stand out in a city of sourdough savants? One, and only one, thing: a croissant that’s simultaneously so preposterously flaky it leaves you covered in crumbs, so impossibly tender and buttery on the inside that it tastes like brioche, and so deeply golden that the underside is nearly caramelized.
I love Forno il Magnifico in Siena - Tuscany. Locals love this historic bakery for their pan co’ santi - a rich bread studded with raisins, walnuts, and spiced with red wine and black pepper - and special Easter schiacciata - a raised bread with aniseeds and mint liqueur -, said to be one of the best in the city. You’ll know when the schiacciata season has arrived by the long line outside. At Christmastime their pan co santi is available fresh daily, along with a focaccia made from the same dough, while throughout the rest of the year it’s typically available Fridays only.
Together with classic Sienese Christmas desserts, you’ll also find everyday breads, ciambelloni (donuts), cantucci cookies, and cakes like pinolata, panettone and colombe.
Feb 7, 2022·edited Feb 7, 2022Liked by Andrew Janjigian
In my part of the UK, Woosters Bakery and Pump St Bakery (the former make incredible Scottish batch loaves, croissants and malt loaf, and the latter, Gibassiers flavoured with candied orange peel, anise and orange flower water). I love Bywater Bakery in New Orleans for its colour and exuberance too.
This is tough because access to good bakeries can reduce the incentive to actually bake! That said, in NYC we are lucky to have a lot of them, including She Wolf (the sprouted rye is amazing, as is their gingerbread) and Bien Cuit. I had to pandemic-move to another part of the country for a while, and after I came back, I was interested to see a couple of new (and, as it turns out, very good) ones in my neighborhood (Stuytown-adjacent): Bread Story, started by a veteran of NYC's Maison Kayser outposts, and Le Fournil in the East Village. Maybe my favorite right now though is Lost Bread Co, which I think is based in Philly but sells at the Union Sq Greenmarket (where I also enjoy Runner and Stone baked goods). Lost Bread does a fantastic job with different flours in their breads and cookies, and their sourdough table bread is my go-to when I don't have time to bake. All of these constantly inspire me to try new things with my own bread.
During my pandemic move, I would sometimes drive 40+ miles (I despise driving) to get the spelt loaf and croissants from Field & Fire in Grand Rapids, MI.
Aw, Bagelsaurus may be the cutest bakery name ever! And I'm drooling over the egg tart photos from Breadboard Bakery's Instagram feed.
Like Claire, I'm located in the SF Bay Area, so there are so many I haven't had the opportunity to visit. But some well-known faves in SF proper: b.patisserie, Jane the Bakery, Golden Gate Bakery (if they're open), Napoleon Super Bakery. From elsewhere in the Bay Area: The Sunday Bakeshop, L'epi D'or, Third Culture Bakery, The Cheese Board, Manresa Bread. As you can see, lots of Asian or Asian-influenced bakeries here.
We are lucky to have a fabulous spot just a 3 block walk from home! 1748 Bakehouse is owned by neighbors, they use top notch ingredients and have a number of vegan items too. If you’re ever in Jacksonville, FL you need to go!
I'm extremely fortunate to access She Wolf Bakery every Friday when they post up at my local farmer's market. Wholeheartedly agree, their sprouted rye is incredible. I will trek to Brooklyn for a thick slab of focaccia from Apt. 2 Bread from She Wolf alum/general bread brainiac Carla Finley. I think no trip back to my family in Kansas City is complete without getting a box of flaky kouign amann and almond croissants from Ibis Bakery.
Lost Larson, Middlebrow/Bungalow, Masa Madre, all in Chicago! (& if any Chicagoans have tips for your favorite bagels within the city limits, as a Philly transplant, I would love to know...I am just far away enough from Skokie sans car that I don't get out there much)
and speaking of Philly, if I still lived in the area, I'd be at Korshak's Bagels every day I could. I finally got to try their bagels when I was home over Thanksgiving and they're beyond better than I expected.
My favorite baked treats in Chicago come from Anne at Sauce and Bread Kitchen in Edgewater. They're only open Thursday-Sunday and aside from also being HQ for the amazing Co-op Sauces, their baked treats, breads, and Friday pizza are absolutely phenomenal. They also have an expertly curated little shop, great menu options for dining in/takeout, and the kindest staff on the planet.
In Madison, Wisconsin, I love Origin Breads! They use regionally-grown grains, and their croissants are very special: naturally leavened with sourdough and made with wheat flour.
Arsicault on Arguello - my neighborhood spot!!
From Bon Appetit:
Bakery of the Year: Arsicault
San Francisco
What does it take to stand out in a city of sourdough savants? One, and only one, thing: a croissant that’s simultaneously so preposterously flaky it leaves you covered in crumbs, so impossibly tender and buttery on the inside that it tastes like brioche, and so deeply golden that the underside is nearly caramelized.
Hungry Ghost bread bakery in Northampton MA for sure. And Seven Stars in Providence.
I love Forno il Magnifico in Siena - Tuscany. Locals love this historic bakery for their pan co’ santi - a rich bread studded with raisins, walnuts, and spiced with red wine and black pepper - and special Easter schiacciata - a raised bread with aniseeds and mint liqueur -, said to be one of the best in the city. You’ll know when the schiacciata season has arrived by the long line outside. At Christmastime their pan co santi is available fresh daily, along with a focaccia made from the same dough, while throughout the rest of the year it’s typically available Fridays only.
Together with classic Sienese Christmas desserts, you’ll also find everyday breads, ciambelloni (donuts), cantucci cookies, and cakes like pinolata, panettone and colombe.
Philadelphia, PA:
Mighty Bread Co - an amazing sourdough bakery with great sandwiches
Essen Bakery - another wonderful bakery focusing on Jewish baked goods like babka, bagels, & rugelach
Korshak Bagels - awesome sourdough bagels & schmears
9 Bean Rows Suttons Bay, MI http://www.9beanrows.com/
In my part of the UK, Woosters Bakery and Pump St Bakery (the former make incredible Scottish batch loaves, croissants and malt loaf, and the latter, Gibassiers flavoured with candied orange peel, anise and orange flower water). I love Bywater Bakery in New Orleans for its colour and exuberance too.
This is tough because access to good bakeries can reduce the incentive to actually bake! That said, in NYC we are lucky to have a lot of them, including She Wolf (the sprouted rye is amazing, as is their gingerbread) and Bien Cuit. I had to pandemic-move to another part of the country for a while, and after I came back, I was interested to see a couple of new (and, as it turns out, very good) ones in my neighborhood (Stuytown-adjacent): Bread Story, started by a veteran of NYC's Maison Kayser outposts, and Le Fournil in the East Village. Maybe my favorite right now though is Lost Bread Co, which I think is based in Philly but sells at the Union Sq Greenmarket (where I also enjoy Runner and Stone baked goods). Lost Bread does a fantastic job with different flours in their breads and cookies, and their sourdough table bread is my go-to when I don't have time to bake. All of these constantly inspire me to try new things with my own bread.
During my pandemic move, I would sometimes drive 40+ miles (I despise driving) to get the spelt loaf and croissants from Field & Fire in Grand Rapids, MI.
Aw, Bagelsaurus may be the cutest bakery name ever! And I'm drooling over the egg tart photos from Breadboard Bakery's Instagram feed.
Like Claire, I'm located in the SF Bay Area, so there are so many I haven't had the opportunity to visit. But some well-known faves in SF proper: b.patisserie, Jane the Bakery, Golden Gate Bakery (if they're open), Napoleon Super Bakery. From elsewhere in the Bay Area: The Sunday Bakeshop, L'epi D'or, Third Culture Bakery, The Cheese Board, Manresa Bread. As you can see, lots of Asian or Asian-influenced bakeries here.
We are lucky to have a fabulous spot just a 3 block walk from home! 1748 Bakehouse is owned by neighbors, they use top notch ingredients and have a number of vegan items too. If you’re ever in Jacksonville, FL you need to go!
https://1748bakehouse.com/
Winner here in Brooklyn makes some amazing bread.
I'm extremely fortunate to access She Wolf Bakery every Friday when they post up at my local farmer's market. Wholeheartedly agree, their sprouted rye is incredible. I will trek to Brooklyn for a thick slab of focaccia from Apt. 2 Bread from She Wolf alum/general bread brainiac Carla Finley. I think no trip back to my family in Kansas City is complete without getting a box of flaky kouign amann and almond croissants from Ibis Bakery.
As a fellow Boston-ite, Bagelsaurus is definitely a fave! Exodus Bagels over in Roslindale is a close second though!
Lost Larson, Middlebrow/Bungalow, Masa Madre, all in Chicago! (& if any Chicagoans have tips for your favorite bagels within the city limits, as a Philly transplant, I would love to know...I am just far away enough from Skokie sans car that I don't get out there much)
and speaking of Philly, if I still lived in the area, I'd be at Korshak's Bagels every day I could. I finally got to try their bagels when I was home over Thanksgiving and they're beyond better than I expected.
https://www.lostlarson.com
https://www.middlebrowbeer.com/bungalow
https://hellomasamadre.com
https://korshakbagels.com
Second hungry ghost bakery; rise above bakery in greenfield MA is also great and I love how different it is from
ghost while also so excellent. I appreciate places with strong points of view in addition to good bread.
My favorite baked treats in Chicago come from Anne at Sauce and Bread Kitchen in Edgewater. They're only open Thursday-Sunday and aside from also being HQ for the amazing Co-op Sauces, their baked treats, breads, and Friday pizza are absolutely phenomenal. They also have an expertly curated little shop, great menu options for dining in/takeout, and the kindest staff on the planet.
In Madison, Wisconsin, I love Origin Breads! They use regionally-grown grains, and their croissants are very special: naturally leavened with sourdough and made with wheat flour.
http://www.originbreads.com/