Keller + Keller 

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

Flour Bakery + Café, Boston

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Joanne Chang’s original bakery in the South End exudes a relaxed, neighborhood feel and draws locals throughout the day. Breakfast items include scones and cinnamon cream brioche; lunch brings sandwiches and savory items like a Tuscan white bean salad with focaccia croutons; and delicate, sweet pastries are always on hand. Three more Boston-area locations mean you’re never too far from a lemon lust tart or triple chocolate mousse cake.

Must-Try Item: The meringue clouds and ginger molasses cookies have proven to be addictive.

America's Best Bakeries

Flour Bakery + Café, Boston

Joanne Chang’s original bakery in the South End exudes a relaxed, neighborhood feel and draws locals throughout the day. Breakfast items include scones and cinnamon cream brioche; lunch brings sandwiches and savory items like a Tuscan white bean salad with focaccia croutons; and delicate, sweet pastries are always on hand. Three more Boston-area locations mean you’re never too far from a lemon lust tart or triple chocolate mousse cake.

Must-Try Item: The meringue clouds and ginger molasses cookies have proven to be addictive.

Keller + Keller 

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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