6 Fantastic Bakeries In North America
Walking into a bakery and being hit by the aroma of fresh bread and pastries is an experience that many people cherish. In an age of mass produced goods, there are still plenty of places where food lovers can go to buy local, handmade goods. The six bakeries listed here offer everything from decadent desserts to hearty breads in cities across North America. This video was made with Ezvid Wikimaker.
Excellent Bakeries In The U.S. & Canada
| Name | Location |
|---|---|
| Bien Cuit | Brooklyn, NY & Manhattan, NY |
| Origin Bakery | Victoria, BC |
| Bob's Well Bread Bakery | Los Alamos, CA |
| Standard Baking Co. | Portland, ME |
| Persephone Bakery | Jackson, WY & Wilson, WY |
| Blue Oven | Cincinnati, OH |
Popular Goods Sold At Bakeries
- Bread
- Cookies
- Cakes
- Croissants
- Tarts
- Bagels
- Pretzels
- Brownies
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In Depth
If you have a sweet tooth, a bakery can be a favorite and frequent destination. Whether you're craving a traditional French croissant, custom fruit tart, or even a gluten-free treat, there are plenty of pastry shops filled with whatever confection you desire. In no particular order, here are six bake shops in the United States and Canada offering a wide array of pastries, cookies, and more to satisfy your cravings.
Starting off the list at #1 is Bien Cuit, which means, well done, in French. Each dough is mixed in small batches, shaped by hand, and baked daily. The bakery, which has locations in Brooklyn and Manhattan, was named One of the Best Baguettes in America by Bon Appetit, and was a James Beard Awards finalist for Outstanding Baker.
Bien Cuit uses transitional organic flour from the Quebec mill Les Moulins de Soulanges. It offers nationwide shipping on such products as a monthly Bread Subscription, featuring the signature Miche loaf, which combines rye and wheat flours, and a whole grain sourdough starter. You also have a choice of Campagne Sourdough, Sunflower Rye, or Olive Campagne. Other shipping options include samplers of Gourmet Dessert Bars or Cookies.
It offers nationwide shipping on such products as a monthly Bread Subscription, featuring the signature Miche loaf, which combines rye and wheat flours, and a whole grain sourdough starter.
At #2 is Origin Bakery in British Columbia, which specializes in gluten-free products, such as breads, cupcakes, cookies, and pastries. Co-founders and owners, Marion Scott and Tara Black, use a variety of over twenty ingredients to replace traditional wheat flour, such as quinoa, almonds, and chickpeas. It ships such items as Pie Dough, Macarons, and Muffin Mix.
Its most popular menu item, the Vega Bread, was developed as a special recipe for a customer who couldn't have rice. Other featured items include Apple Galette, Lemon Lavender Tart, and Bacon Quiche. Origin Bakery is a regular participant in several local food events such as Culinaire, Brewery & The Beast, and Fernwood Bites.
Entering the list at #3 is Bob's Well Bread Bakery in Los Alamos, California. Founder Bob Oswaks started the company following a career in television marketing, honing his craft at the San Francisco Baking Institute. Named by Travel and Leisure as one of fifteen Amazing Small Town Bakeries, it specializes in making artisan breads by hand in small batches, using only flour, water, salt, and yeast.
Named by Travel and Leisure as one of fifteen Amazing Small Town Bakeries, it specializes in making artisan breads by hand in small batches, using only flour, water, salt, and yeast.
Popular menu items include traditional New York style water bagels, which are boiled before baking, the signature Pain au Levain loaf, and pretzels. The bakery also stocks a wide variety of merchandise, including coffee mugs, t-shirts, baseball caps, and market bags. It has been featured in such media outlets as The Hollywood Reporter and Los Angeles Times.
In the #4 position is Standard Baking Co., a family owned and operated business in Portland, Maine. It focuses on handcrafted artisanal baked goods such as French baguettes, focaccia, and all-organic Miche, made from locally grown and milled whole grains. Other specialities include hand-rolled croissants, shortcake, tarts, and Challah, all prepared in its open production bakery.
Husband and wife team, Alison Pray and Matt James, co-founders of the bakery, have written Standard Baking Co. Pastries, a cookbook tailored for the home baker. It contains more than sixty recipes including brownies, butter cookies, and chocolate bundt cake. The shop has been recognized in the New York Times, the Boston Globe, Time Out, and featured on National Public Radio.
The shop has been recognized in the New York Times, the Boston Globe, Time Out, and featured on National Public Radio.
Coming in at #5 is Persephone Bakery in Jackson, Wyoming. The bakery creates artisanal breads and pastries by employing old world fermentation techniques and baking with the heavy heat of a stone hearth in order to produce French croissants, cookies, and cupcakes. Shipping is also available for such items as honey, preserves, and marshmallows.
To cater to on-the-go lifestyles, sister cafe, Picnic, offers boxed lunches consisting of fresh salads and sandwiches. The eatery also offers breakfast items such as Avocado or Smoked Salmon and Cucumber Toast. There is also a daily Happy Hour menu, which consists of specialty cocktails, beer, and wine by both the glass or in a can. Residents voted the spot as Best New Restaurant and Lunch Spot.
Wrapping up the list at #6 is Blue Oven in Cincinnati, renowned for its breads and pastries, such as Marzipan Cherry and mint Croix Tart. It has been recognized by Slow Food Cincinnati with a Snail of Approval Award for contributions to the quality, authenticity, and sustainability of the city's food supply. Other accolades include being named Best Overall Bakery and Farmers' Market Stall in CityBeat's Best of Cincy Awards.
It has been recognized by Slow Food Cincinnati with a Snail of Approval Award for contributions to the quality, authenticity, and sustainability of the city's food supply.
Blue Oven Farm grows and mills whole-wheat flour for use in its baked goods. In addition, it cultivates fruits, vegetables, and eggs. It also collaborates with Cincinnati-area restaurants to help them create new dishes. Eateries it works with include Boca, Sotto, Brown Dog, and The Pickled Pig. Breads such as English or Wheat Muffins can be shipped around the country.
