Courtesy of Sugar Bakeshop

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

Sugar Bakeshop, Charleston, SC

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Owners Bill Bowick and David Bouffard showcase the desserts they ate growing up, such as a Lady Baltimore cupcake of almond cake with sherry-soaked golden raisins and a meringue frosting (a special treat sold only on Thursdays). The duo meticulously restored the 1940s-era stucco building’s concrete flooring and distressed painted walls. Customers will also appreciate the ivy-adorned walled garden, which provides a dose of tranquility on downtown’s Cannon Street.

Must-Try Item: The sweet and tart cupcakes with lemon buttercream frosting and homemade lemon curd filling. sugarbake.com

America's Best Bakeries

Sugar Bakeshop, Charleston, SC

Owners Bill Bowick and David Bouffard showcase the desserts they ate growing up, such as a Lady Baltimore cupcake of almond cake with sherry-soaked golden raisins and a meringue frosting (a special treat sold only on Thursdays). The duo meticulously restored the 1940s-era stucco building’s concrete flooring and distressed painted walls. Customers will also appreciate the ivy-adorned walled garden, which provides a dose of tranquility on downtown’s Cannon Street.

Must-Try Item: The sweet and tart cupcakes with lemon buttercream frosting and homemade lemon curd filling. sugarbake.com

Courtesy of Sugar Bakeshop

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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