Sophia Malik

From Charleston to L.A., these bakeries put a creative, seasonal twist on cupcakes, pies, and cookies.

Bake Lab, Houston

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Baker Anita Jaisinghani marries French technique with South Indian flavors to whip up inspired pastries like chocolate chili cookies and an award-winning chai pie made with a biscuit-like crust and filled with chai caramel. Classic Indian desserts like berfi (a chickpea fudge) can also be found among the dizzying array that the bakery puts out each morning at 7:30 within her restaurant Pondicheri.

Must-Try Item: Bake Lab’s lighter take on gulab jamun is a spiced donut dipped in rose cardamom syrup then rolled in white poppy seeds, pistachios, and finely chopped rose petals (available only on weekends). pondichericafe.com

America's Best Bakeries

Bake Lab, Houston

Baker Anita Jaisinghani marries French technique with South Indian flavors to whip up inspired pastries like chocolate chili cookies and an award-winning chai pie made with a biscuit-like crust and filled with chai caramel. Classic Indian desserts like berfi (a chickpea fudge) can also be found among the dizzying array that the bakery puts out each morning at 7:30 within her restaurant Pondicheri.

Must-Try Item: Bake Lab’s lighter take on gulab jamun is a spiced donut dipped in rose cardamom syrup then rolled in white poppy seeds, pistachios, and finely chopped rose petals (available only on weekends). pondichericafe.com

Sophia Malik

America's Best Bakeries

Theresa Velazquez’s D.C. bakery business is thriving, yet she has no interest in expansion. “We own this one place, and we really make ourselves part of the neighborhood,” says the co-owner of Baked & Wired in Georgetown, where hazelnut ganache cupcakes are playfully displayed in upside-down coffee beakers.

Many of America’s best bakeries are family-run establishments that take a similar approach and pride in their community. They’re appealing, one-of-a-kind spots where travelers can break to enjoy made-from-scratch pastries that often highlight local ingredients.  

At Standard Baking Co. in Portland, ME, Alison Pray recently debuted Maine miche, an organic whole-wheat bread made with 100 percent single varietal wheat grown by a local farmer. “You couldn’t have imagined this 18 years ago when we started,” she says.

Great bakeries are not afraid to evolve or experiment, reinventing classic desserts as well as offering lesser-known European treats. So on your next trip, head to one of these bakeries for a sweet start to the day—whether an apricot puff pastry tart with almond cream or the gibassier, a French citrus-flavored bread.   

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