Specialty coffee roaster pouring single-origin filter and espresso in a minimalist Prenzlauer Berg space. The house-made cheesecake is the main draw – often paired with a newspaper at one of the outdoor tables.
Latin Quarter bakery serving the region's 2018 prize-winning all-butter croissant. Each is made with organic flour and Charentes-Poitou AOP butter; the queue moves fast.
Working bakery under a Bermondsey railway arch, turning out exceptional French pastries and sourdough. Morning queues are standard for the buttery almond croissants and kouign amann – popular items sell out fast.
Family-run French patisserie with counters piled high with classic viennoiserie and savory tarts. The almond croissant is an essential order, but the generous slices of vegetable quiche are just as good.
Swedish bakery pulling sourdough and pastries from a stone oven. The cardamom and cinnamon buns are the essential order – the rustic shops are small and built for takeaway.
Tiny dessert shop applying French technique to giant American-style cookies with molten centers. The space is strictly grab-and-go – most customers take their warm cookies to nearby Soho Square.
Quiet Pimlico bakery where locals stop for their morning coffee and pastry ritual. The counter is piled high with fresh croissants and cardamom buns – the white chocolate matcha cookies are a local favorite.
French-influenced bakery where the scent of baking hangs heavy in the small, warm room. Classic viennoiseries line the counter – the pistachio and chocolate swirl is a local favorite.
Neighborhood bakery serving French pastries and custom cakes, all made from scratch. The bright, cozy room smells of fresh baking and Monmouth coffee – glass cases display the day's classic tarts and sourdough loaves.
Viennoiserie bakery on the Regent's Canal with an open kitchen turning out classic French pastries. Outdoor tables on the towpath fill up with runners and walkers stopping for coffee.
Railway arch kitchen from a St John alum, reviving the traditional British pie with seasonal, high-quality fillings. The deep-filled pies are sold frozen – a restaurant-quality classic meant for the home oven.
Deli case packed with inventive salads, sandwiches on house-made sourdough, and seasonal pies. The chef-run scratch kitchen has a small dining room and a quiet patio out back.
Gluten-free bakery from a James Beard-winning chef, reinterpreting Vietnamese flavors into modern pastries. The signature is the chewy pandan honeycomb cake, served alongside strong Vietnamese coffee in a bright, minimalist space.
Former laundromat serving hand-rolled bagels by day and Detroit-style pizza at night. Vintage rock posters line the walls, old movies play on the TVs, and the soundtrack is strictly vinyl.
Bustling Venice deli where patrons take a ticket to order from the main event: a long marble counter piled with smoked fish and pastries. Sandwiches are loaded; seating is mostly on the sprawling courtyard patio.
Curated neighborhood grocer stocking pantry staples and seasonal produce from local farms. The espresso bar and sidewalk seating make it a daily stop for coffee and house-baked focaccia.
Pre-order-only bagel spot selling hot dozens for scheduled pickup times. The model is simple: rip-and-dip bagels paired with a rotating weekly menu of inventive cream cheese schmears.
Takeaway bakery dishing up oversized six-ounce cookies, served warm with a gooey center. A boozy bread pudding is another staple, while fluffy brioche cinnamon rolls appear only on weekends.
Specialty bakery crafting bespoke cakes and cupcakes for weddings and milestone birthdays. Bring photos and color swatches to design orders directly with the owner.
Massive Cuban restaurant with ornate, mirrored dining rooms serving classic dishes like lechón asado and ropa vieja. The real heart is La Ventanita, the walk-up window for strong coffee, guava pastries, and political chatter.
Bakery focused on Key lime pie with a signature sea-salt Graham cracker crust and tropical flavor infusions. What started on a bicycle cart now operates from a small storefront shared with a Coconut Grove boutique.
Bakery that turns the classic New York bagel into a self-contained meal, stuffing hand-rolled dough with savory fillings. The tiny Greenwich Village shop is built for takeout – grab a Pastrami Reuben and a coffee from the full espresso bar.
French-inspired bakery built on hand-rolled, slow-fermented croissants. A line forms early for the classics – pistachio, everything, and chocolate almond – and popular items often sell out by noon.
Dessert gallery where pastries are presented as edible art in a clean, minimalist showroom. The meticulously crafted cakes fuse French technique with Korean flavors – think toasted brown rice mousse and pecan sablé.
