Doughnuts from St John and flaky guava rolls from Rosetta: these are the places turning the bakery scene on its head.
From award-winning tasting menus to sublime sourdough, these scrumptious side hustles, run by the teams behind the world's finest restaurants and hotels, are raising the global standard for baked goods. Whether you're seeking a chef's take on jammy dodgers or refined spandauer, these boulangeries and patisseries deliver, and at a fraction of the price of a gourmet restaurant menu.
Claridge's Bakery, London – from Claridge's
In addition to the minimalist counter at Claridge's Bakery, an open kitchen shows bakers rolling, kneading and dusting dough
The highest-ranking British stay on The World's 50 Best Hotels 2025 list, Claridge's is already running at the top of its game – partly because it never stops innovating. Its newest addition, Claridge's Bakery, is spearheaded by globe-trotting baker Richard Hart, who has brought a fresh, upmarket take on old-school British classics like jammy dodgers, iced fingers and walnut whips. In the savoury stable, look out for Marmite cheese straws, Yorkshire pudding wraps, plus Hart's signature sourdough.
Bouchon Bakery, Yountville – from The French Laundry
Enjoy pastries from Bouchon Bakery in its tree‑shaded courtyard (Image: Deborah Jones)
For more than 20 years, this bakery, just down the road from iconic The French Laundry in Napa Valley – one of only 11 elite Best of the Best restaurants, which have topped the list of The World's 50 Best Restaurants – has turned out sublime Gallic-inspired breads and goodies. Seeking a taste of Thomas Keller's signature precise style, visitors dutifully queue for the immaculate macarons and perfectly flaky almond croissants – not to mention elevated riffs on American flavours. When you're busy hopping between the local wineries, one of the ready-to-go artisanal bread sandwiches is a perfect stomach-liner.
Bricolage Bakery, Tokyo – from L'Effervesence
The warehouse-style interiors of Bricolage Bakery are elevated by high ceilings, grey concrete finishes and timber trims
Tokyo does boulangerie as well as any French city – particularly at Bricolage, overseen by Shinobu Namae, chef-patron at L'Effervesence (No.69 on the extended list of Asia's 50 Best Restaurants 2026) . Whether you choose the branch in cosmopolitan Roppongi or trendy Shibuya, you're primarily here for the bread – whether au natural or served up as a strawberry tartine with cream cheese, white chocolate and pistachios. Unlike many bakeries, Bricolage is open well into the evening; perfect for travellers suffering from jet-lag.
St John Bakery, London – from St John
Yeast-risen doughnuts filled with raspberry jam are among the iconic treats at St John Bakery (Image: Sam Harris)
This spot is all about doughnuts. Born from chef Fergus Henderson's much-loved St John restaurant, the bakery may have first been established to meet a growing demand for sourdough in the early 2000s, but it's the stuffed doughnuts that keep punters coming back again and again today. The original Bermondsey location, opened in 2010, still sells wares on Maltby Street Market on weekends. Or snag the cream, jam and chocolate-filled goodness all-week-long in Borough Market.
Kong Hans Bakery, Copenhagen – from Kong Hans Kaelder
The snegle (meaning 'snail') at Kong Hans Bakery are flaky pastry swirls with seasonal fillings like almond praline
One of the Danish capital's most lauded restaurants – set in a vaulted historic cellar in central Indre By – has been going strong for half a century, but it's only just opened its very own offshoot bakery. Elegant and precise, just like the namesake restaurant, the location in Østerbro combines refined Gallic technique with the hygge-rooted Danish obsession over coffee and cake. Indulge in an ethereal Paris Brest, mango and passion cake – or sugar-laced local spandauer pastry, then snag a Danish ryebread to take away.
A.P Bakery, Sydney – from Ester
Take A.P Bakery's fluffy buttermilk croissant plain or opt for the twice-baked version filled with macadamia, honey and thyme (Image: James Thompson)
Applying the same fastidious sourcing as they do to their intimate Chippendale restaurant Ester, the A.P Bakery team buy their grains direct from farmers and mill it in-house at the Marrickville location. Sydneysiders have been so taken with the bread that there are now eight shopfronts, scattered around New South Wales, and each with varying menus. Wherever you end up, you're guaranteed to get delectable innovations such as buttermilk croissants, smoked brisket pie and focaccia with courgette flower, saltbush and curd.
Tapisserie, Paris – from Septime
The Meyer lemon tart at Tapisserie is available in a single-size serving or to serve four to eight people (Image: Maurine Toussaint)
In a city full of chic patisseries, this spot in the trendy 11th district stands out for its connection to Septime, ranked No.39 on The World's 50 Best Restaurants 2025 list. Translating as 'tapestry', it reflects the seasonally driven, global-inflected and pared back offering of its big brother restaurant. Delights trot from zingy Meyer lemon tart to sweet vernal grass-infused cream puffs and scones laced with feta and za'atar.
Panaderia Rosetta, Mexico City – from Rosetta
Panaderia Rosetta offers seating on its leafy patio, along with a few bar seats overlooking the coffee station (Image: Ana Lorenzana)
Coming in at No.45 on The World's Best Restaurants 2025 list, Rosetta thrills with its creative takes on tacos and dishes that blend Mediterranean traditions (risottos, pastas) with Mexican flavour. Chef Elena Reygadas translated the same philosophy to her bakery when it opened in 2012, showcasing creations such as flaky guava rolls and pastry oozing dulce de leche. Cloaked in greenery and with plenty of outdoor seating, it's a dreamy place to while away a balmy Mexico City morning.
La Mercerie Patisserie, New York City – from La Mercerie
Order the profiteroles au chocolat at La Mercerie Patisserie – airy choux filled with vanilla ice cream, finished tableside with a pour of bittersweet chocolate
Lenox Hill's bakery scene is set to level up this spring when the team behind French-inflected La Mercerie throw doors open to an own-brand bakery in the Madison Ave Breuer building. While details are still hush-hush at the time of writing, given the executive chef Heloïse Fischbach's track record for on-point tarte tatin, chocolate mousse cake and profiteroles, we're fairly certain this is going to be a new Upper East Side go-to.
Discover more fantastic bars, restaurants and hotels with 50 Best Discovery, and start planning your next adventure.
