Fouri Philly

Amanda Eap ak mari li Andre Chin te louvri Atizan Boulann Patisye an 2002, epi yo te deplase nan lari 12yèm ak Mifflin an 2013, paske demann pou kwasan bè yo te monte an flèch.

Andre, yon refijye Kanbòdjyen ki te etidye Pari, te mouri an 2022, men “Tant Amanda” — se konsa kliyan regilye li yo rele l — ap kontinye ap kwit Nomine pou James Beard bon bagay, tankou kwasan krèm pistach yo a ki toujou vann nèt la ak Banh Mi Pork Belly sou yon bagèt frèch. 

Amanda Eap di: “Si se premye fwa ou, nou sijere ou balanse sa ki dous ak sa ki sale. Kòmande yon banh mi tofu (ak bèchamèl), plis yon kwoasant zanmann ak yon kafe glas Vyetnamyen.”

Glòb Boston yon fwa te klase senp sandwich bánh mì li a pi bon pase cheesesteak la ki pisan. Anpil lwanj nan zòn sa yo — e se pa tout Ba Le li konnen pou.

Li te louvri an 1998 pa Thi Nguyen, pitit fi Le Vo ki soti Vyetnam, yon imigran premye jenerasyon — manman fondatris sandwich Banh Mi yo — boulanjri a pwodui tou vèsyon pafè Gỏi Cuốn (roulo lete), kich Vyetnamyen, Banh Uot (fèy nouy diri), ak bagèt ki etonanman lejè.

Victor Nguyen di: “Pou sandwich yo, mwen ta di ke vyann kochon griye, woulo lete ak kribich ak boul sesame se atik moun ki fèk rive nan boutik banh mi Vyetnamyen yo toujou chwazi. Natirèlman, nou envite w eseye tout sa ki sou meni an.”

Sa a kafe totalman vejetalyen Li espesyalize nan pen ak kannèl, pen danwa ak seriz ak fwomaj, brownie san gluten, ansanm ak lòt varyasyon sezonye ki dwòl tankou Kèk an Kandi Mayi.

Anbyans lan? Byen, pwopriyetè yo te di Eater yon fwa ke yo t ap chèche “Willy Wonka rankontre Warhol.” Misyon akonpli.

Koup marye John Schultz ak Paul Carmine te deside devlope biznis la, soti nan yon operasyon an gwo sèlman, pou l tounen yon magazen an detay ki byen òganize an 2019.

Kokwòwn Paul Carmine di: “Nan Batter & Crumbs, nou toujou rekòmande pou kòmanse ak Spinach Jawn nou an — yon patisri Italyen sale yo rele yon èbazòn — ak cannoli vejetalyen nou an, de nan sa kliyan nou yo pi renmen. Mete yo ansanm ak latte Nutella dous e rafine nou an pou yon entwodiksyon pafè nan boulanjri nou an.”

Ellen Yin, pwopriyetè restoran ki genyen yon Pri James Beard, te louvri Sal Pen an Nan mwa Oktòb 2025, yo prezante l kòm yon kafe ki bay tout sèvis pandan lajounen epi yon atelye kominotè (ki gen klas pratik) nan aswè. Objektif la se fè moun mete men yo nan pat la.

Manje enteresan yo enkli yon Pop-Tart pou granmoun, kwoasan rye ak pastrami, brownies ak lwil oliv ak scones jenjanm.

Konsèy pwofesyonèl: Chèche tab kominotè ki gen plas pou uit moun ki te yon fwa posede pa renome koleksyonè atizay Philly Albert Barnes.

Pwopriyetè Ellen Yin di: “Youn nan bagay mwen renmen nan plas sa a se ke ou ka wè ekip boulanjri nou an ap fè sa yo fè pi byen. Lanmou yon moun ap transfere nan moso pen sa a, e se sa ki fè li tèlman espesyal.”

Sa a Jwenti kach sèlman nan Chinatown — ki pa pi gwo pase yon kabin telefòn — fè dous ak sale byen, ak yon tat ze stil Kantonè ki “pa twò dous” kòm pwen fò li.

Men gou a pa fini la. Pandan Nouvèl Ane Lalin nan, boulanje ki gen talan yo montre kapasite yo lè yo ranpli vil la ak pi bon seleksyon gato lalin yo.

Patisri Chinwa sa yo ki dans e ki bay satisfaksyon te senbolize reyinyon fanmi, kè kontan ak konpleksite depi prèske 3,000 ane.

Isit la, yo vini ak gou ekzotik tankou lotus, melon ivè, pwa vèt, pwa wouj, anana, nwa melanje ak plis ankò. Mete youn ansanm ak bubble tea pou konbinezon gou pafè.

Ouvè an 1889 pa Frederick Robert Bredenbeck — yon boulanje imigran ki soti Bavière — bakri sa a ki fè tout patisri li depi nan zero te deplase nan Chestnut Hill Nan 1983, lè Karen Boyd-Rhode pran biznis la nan men papa li, Walter Haug. Li te kenbe non orijinal la epi ajoute yon vrè salon krèm glase pou plis kredibilite sou lari a.

Gato maryaj Bredenbeck yo te sele kontra a pou jenerasyon fanmi Philly pandan, epi cupcakes ki glase an vèt kelly nan boulanjri a ap kontinye alimante rèv Super Bowl pou yon franchiz ki te genyen chanpyona.

Pwopriyetè Jacob Boyd di: “Soti nan gato frèz nou an, tranch fromaj goumè, ti gato ak kèk donut — ou pa ka fè erè ak chwa ou nan enstitisyon istorik sa a.”

Slogan boutik sa a di tout bagay: Enklizif. Dirab. Funfetti. Ki lòt bagay ou bezwen di sou boutik patisri sa a ki zanmi LGBTQ?

Li totalman eklektik e se lakay pi bon Funfetti nan vil la — gato vaniy ak sprinkles kwit ladan l, an kouch epi kouvri ak krèm bè Italyen — epi Gato anivèsè chwa diva mondyalman selèb Beyoncé (ki te voye yon nòt pèsonèl pou remèsye patisri a).

Men plis kredibilite pou Gato Lavi: Ko-pwopriyetè Lily Fischer ranpòte twa tit diferan nan konkou patisri sou televizyon nan 14 ane.

Konsèy pwofesyonèl: Si w la nan wikenn nan, kòmande yon Poppin’ Tart.

Kokwò Nima Etemadi di: “Fè gato kreye yon espas espesyal ak inik pou ekspresyon queer, yon espas ki enfòme pa kouch enfini difikilte, viktwa, doulè, lanmou ak fyète. Lè nou fè gato, nou envite kominote nou an bò tab la pou pataje, goute epi geri — ak gato.”

Pwopriyete nwa e fyè. Boulangeri sa a ki gen yon misyon Li te fèt apati yon kanpay pou ranmase lajan ke ko-pwopriyetè Kyle Cuffie-Scott — yon natif natal Massachusetts ki gen yon diplòm nan atizay patisri ak boulanjri nan Inivèsite Johnson & Wales — te lanse pou ede kouzen li Darnel, ki te mouri akoz konplikasyon SIDA.

Li vann 100 cupcakes nan yon tan rekò pandan Jounen Mondyal SIDA an 2015, sa ki te fè nesans lide pou boutik fizik la ki kounye a ap pran plas li nan zòn k ap renesans lan. Northern Liberties katye.

Kyle Cuffie-Scott di: “Definitivman eseye sandwich dejene nou an sou yon biskwit. Li gen ladan yon ze fri, chwa vyann (si ou vle), plis yon melanj krèm fwomaj — gruyère, parmesan, cheddar. Ah, epi pa bliye pran yon tranch gato kawòt pou desè.”

Denise Gause te kreye Omaj li pou North Philly Li te pase nan sik, ze ak farin an 1990 anvan yon dife te fèmen biznis boulanjri li ki te gen 25 an nan 2015. Men Gause te fè sa nenpòt boulanje fò e odasye ta fè: li rebati, pi bon, pi fò e pi dous.

Jodi a, nyès li yo, Cynthia Benton ak Keshia Davis — otè yon nouvo liv resèt ki pataje resèt fanmi sekrè ak tradisyon yo pi cheri — yo pote avanti eritaj dous matant yo pandan telefòn nan pa sispann sonnen pou mande tat, fritè, donèt, biskwit ak gato maryaj, plis yon tat patat dous ki pa gen parèy pandan fèt yo.

Sa k te kòmanse ak yon pen mayi espesyal yo te ofri yon mennaj tounen yon boulanjri komèsyal nan Mòn Ayri ki pibliye orè kwit manje li chak jou — yon bagay ki ra. Dayna Evans, yon ansyen jounalis gastronomi, louvri Tan kanpe nan 2024 apre dezan ap fonksyone kòm yon boulanjri pop-up nan yon ti kay.“

Li leve chak jou a 4:30 nan maten pou l brase pat la ak dilijans sou atik fanatik yo renmen tankou Pane Siciliano ak pen rustik peyizan, plis nouvo stil tat tomat (100% vejetalyen), ki kouvri sou fokatsya ak pat sourdough ki lejè.

Tranch tat tomat yo toujou vann nèt. Rive a 11è nan maten pou ogmante chans ou.

Dayna Evans di: “Mwen ta di yon kliyan ki fèk vin nan Downtime pou l kòmande yon tranch tat tomat, yon biskwit espelta ak moso chokola, epi pou l pran yon pen Pane Siciliano pou l pote ale!”

Ashley Huston te vin obsede ak fè patisri depi li te piti, li t ap fè eksperyans nan kwizin grann li nan North Philly. Finalman, apre li te kwit ti goute ki bèl pou Instagram nan apatman li ki gen 730 pye kare nan West Philly, li lanse DreamWorld ap kwit gato nan East Kensington.

Rotasyon chak mwa gato flamboyan li yo — kèk k ap koule ak konfiti frambwaz-kadamon ak mous chokola fonse ak sèl lanmè — ka dekri kòm “transandantal.”

Li vo eseye tou: biskwit Samuelle Jackson (chokola nwa, butterscotch, pekan).

Ashley Huston di: “Kòm guru administrasyon nou an, Emily, toujou di: Li pi bon pou w pran youn dous ak youn sale pou pi bon konbinezon. Mwa sa a, m ap antre nan Faz Hoe … Nou mete yon brownie nan yon croissant, e li merite tout bri a. Pou sale… edisyon otòn ‘breakfast bon’ nou an. Se pat pen lèt nou an woule ak ze brase mou, cheddar blan ak sosis sòj ak siwo erab nou fè lakay.”

Pafwa yon restoran ka sèvi kòm yon pòtay ki mennen nan yon nouvo mond, ki reflete gou konplèks yon kilti antye nan yon sèl mòde. El Coqui Se yon kote konsa.

Ki chita nan Sant Komèsyal Harrowgate Plaza, nan nò Kensington, li genyen tout delis Pòtoriken anba solèy la, soti nan Cuadrados de Bizcochos (gato goyav ak fwomaj) rive nan Mofongo con Pulpo (plantain ak poulp).

Gade omaj pou peyi natal pwopriyetè yo nan Pòtoriko toupatou: foto Castillo San Felipe del Morro sou miray la, Kola Champagne nan frijidè a ak yon vitrin boulanjri chaje ak Pan Sobao, yon pen yon ti jan dous ki paté epi bo ak grès kochon.

Yazmin Auli di: “Pou moun k ap vizite pou premye fwa, nou toujou rekòmande sandwich espesyal nou yo oswa yon plat diri ak pwa vèt ak vyann kochon sèk — yon mòde pafè nan konfò ak tradisyon Pòtoriken, la menm nan Filadèlfi.”

Vini pou patisri Italyen yo ak kafe a. Rete pou pasta ki fèt a la men.

Sa a Kensington kafe lajounen Ekip mari-fanm Ed Crochet ak Justine MacNeil refize kite moun defini yo, yo pito kite w jije pou tèt ou ak goute tankou maritozzi stil Women (ti pen briyòch ki gen krèm fouete ladan yo), bomboloni bè pòm ak kònèt mous nwa-liz.

Asire w Tcheke Instagram pou goute dous ki chanje tankou Torta del Nonno, epitou pa rate pasta ki fèt depi nan kòmansman tankou cappellacci ak gnocchi.

Ed Crochet di: “Pou dejene, mwen ta pran yon patisri (pwobableman yon bombawo oswa yon kònèt pistach) ak sandwich dejene a (sosis fenouy, fwomaj fontina ak aioli zèb sou yon pen ki fèt lakay skwatcha), epi retounen pou manje midi pou gnocchi all'amatriciana (fè lakay), salad pòm ak pecorino, epi yon crostata rikota ak chokola pou desè.”

Lè yo te dyagnostike Lila Colello ak maladi selyak, chef franse ki te resevwa fòmasyon klasik la te refize sispann manje kwoasant; olye de sa, li konsantre sou kreye pi bon vèsyon san gluten. Rezilta a? Prim apre prim, soti nan ekriven gastronomik Philly rive nan Blogè an Ewòp.

Flakely Yo kwit tout bagay, soti nan pen-sinen kanèl ak Pop-Tarts ble ak zanmann rive nan skòn gouda fimen ak siv — tout fèt nan yon etablisman ki pa gen ble ditou.

Inovatè Flakely “Distribitè otomatik patisri” yo enstale atravè vil la ak banlye yo pou fè patisri fri ki kroustiyan disponib pou tout moun. Pou enfòmasyon ou: Flakely pral deplase boutik fizik li a soti nan Manayunk nan Bryn Mawr nan kòmansman ane 2026.

Pwopriyetè Lila Colello di: “Kòm nou espesyalize nan ti goute san gluten ke moun vrèman sonje, mwen toujou rekòmande nouvo kliyan yo — kit yo achte dirèkteman nan magazen nou an oswa itilize ATM patisri nou yo — pou yo kòmanse ak kwoasant ak danwa nou yo. Bagel nou yo se youn nan atik ki pi vann. Tout sa ki nan ATM yo ak nan lokal Manayunk nou an vann frizé (yo fèt pou rechofe lakay pou yon eksperyans ki pi fre ak pi konsistan). Men, yon fwa nou louvri nan Bryn Mawr, n ap gen atik ki fèk kwit disponib chak jou!”

Sa a Boulangeri Alman tradisyonèl ap woule ak men fasnachts (beye fri) depi 1930 nan kè Mei Fè — yon katye klas ouvriye nan Northeast Philly, toupre selèb kafou Frankford ak Cottman Avenues — pandan biznis fanmi an t ap pase de men an men atravè kat jenerasyon.

Melt-in-your-mouth cream donuts remain the top seller but the jelly sticks — addictive twisty pastries filled with raspberry jelly — are a close second. Haegele’s really lets its creativity shine during the holidays, breaking out the stollen (fruit bread), pfeffernüsse (spice cookies) and springerle (biscuit cookies).

It’s a Bavarian dream.

Cheryl Haegele says: “Cream donuts are our No. 1 best seller — pillows of love, stuffed with homemade sweet cream. Since we are an authentic German bakery, we suggest ordering jelly sticks and Black Forest cake — and bienenstich, which means ‘bee sting’ in German. These sweet cakes, topped with honey glaze and almonds, are only available on weekends, so get here early.”

Named after one-time home baker Michael Han’s wife, Ici — double meaning: the French word for “here” is “Ici” — this sweet shop nan Old City has built a sterling reputation on doing two things exceptionally well: butter croissants and sugary macarons.

Ici always stocks at least 27 different flavors of macarons, with folks flocking from all over the region to try bold recipes like Japanese yuzu, coffee mocha, cranberry apple or pink grapefruit. There’s no better Philly experience for sweet-tooths than walking down the historic cobblestones at nearby Ale Elfreth with a beautifully delicate macaron in hand.

Michael Han says: “You have to try the macarons — look out for the rose champagne ones around Valentine’s Day, with champagne jelly and white chocolate. Everything we do is made in house, from the peanut butter in our peanut butter croissant to the vanilla syrup in our vanilla latte.”

This is where Rocky Balboa (probably) got his pastries. Nestled under a green awning in the Ri 9yèm Sid Italian Market since 1904, Isgro Pastries is considered by many in the know to have Philly’s best cannoli.

Here, the famed Sicilian dessert gets a twist as bakers adhere to a secret family recipe that pipes whipped mascarpone into a golden brown shell before getting dipped in chocolate on both ends.

Be warned: The line to get one never stops. Grab a number. There’s a good reason why Isgro has been in business for 121 years. Pro tip: Preorder their Italian Rum Cake — Genoise sponge cake soaked in homemade almond-and-orange infused rum — for your next family gathering.

Gus Isgro says: “Our most popular items are our cannoli and ricotta cookies. That’s what I would tell the customers to start with. The cannoli are our family recipe unchanged in over 120 years and recipient of ‘Best of Philly’ cannoli numerous times.”

Jezabel Careaga spent her childhood shopping for groceries and cooking with her grandmother, Julia, in her native northwest Argentina. Their go-to lunch? Flaky beef empanadas.

So, it’s not surprising that Jezabel decided to open a modern bakery deeply rooted in Argentine tradition — one serving some of the best (and flakiest) empanadas in Philly, expertly rolled by hand every day.

These baked, wheat-based empanadas come in a variety of meat, vegetarian and vegan options.

Pro tip: Add a seasonal soup or an alfajor to make it a meal.

Owner Jezabel Careaga says: “Alfajores are the Argentine version of an Oreo, a melt-in-your-mouth sandwich cookie filled with silky dulce de leche, made completely from scratch and served two ways, traditional or coated in chocolate and sprinkled with rose petals … Don’t skip a delicate empanada or a buttery medialuna, a classic Argentine croissant.”

Helmed by Claire Ogilvie and Marc-Andre Basile — the husband-wife baking team who fell in love with sourdough while living in France — Chodyè Nwa a routinely has a line stretching down 2nd Street in Northern Liberties.

An impressive feat considering neither went to culinary school. The bakery’s name comes from the self-taught duo’s use of activated black charcoal, including in its perennially sold-out black everything bagels.

Also: Keep a keen eye out for limited-edition “Bird Gang” pretzel bagel, a sweet and savory treat that is dyed green, then topped with long hots and provolone cheese

It’s hard being part of the CookNSolo empire of restaurants when demanding food writers are constantly raving about Zahav. K’Far understood the assignment, though.

Opened in 2019, this all-day cafe in Rittenhouse Square is always crowded with people clamoring for pistachio sticky buns, walnut cinnamon babka and Jerusalem bagels.

Those skinny seeded bagels were called a “thing of textural beauty” by Bòn apeti after K’Far turned it into a jiggly breakfast sandwich, aided by a soft-scrambled egg and Cooper sharp cheese, zinged with a zesty shot of Schug and Za’atar seasoning.

General Manager Michelle Cudia says: “We always recommend our egg & cheese on Jerusalem bagel, pistachio sticky bun, and a Yemenite latte with our custom blend of warming spices that include ginger, cardamom and cinnamon. These day-one K’Far delicacies are longtime favorites for both our guests and dedicated staff.”

Remember those Little Debbie Cosmic Brownies? Yes, you do. ACME has stocked them for years. Kelsey Bush loved them so much that she modeled her Constellation Brownie after them.

Loretta’s, named after her grandmother, is her retro-themed bakery in Headhouse Square.

Another showstopper: The other-worldly Fluffernutter danish with peanut butter pastry cream and apricot jam.

Owner Kelsey Bush says: “My first-time recommendation is a combination of the following orders: Get a sweet treat: cinnamon roll or white chocolate pistachio danish. They are classics for a reason. Get a savory: piggies in a blanket; you can’t go wrong. And get a drink: salted maple latte, which has a hint of sweetness from the addition of salted maple syrup.”

The 76ers aren’t the only team in town to “trust the process.” The bakers at Lost Bread do too. They source local grain and mill flour on their New American Stone Mill to make their heavenly bread.

They even repurpose excess bread to keep it out of the landfill. Known for pushing the boundaries of bread through science, thanks largely to owner Alex Bois’ biochemistry degree, this spot stocks inventive loaves on the regular, like Japanese Milk Bread, Homadama, Buckwheat Cherry, Malted Rye and Seeded Loaves.

Fun fact: The name Lost Bread is a direct translation of le pain perdu, or “lost bread” in French.

Chef-owner Emily Riddell can’t stop winning awards. Her French-inspired creations have earned a James Beard Award nomination, plus sensational shout-outs from the New York Times, Eater and Food & Wine.

The latter named her flaky, golden, buttery croissant one of the “few perfect croissants in the world.” Wow, okay.

Tucked inside the first floor of the Bok Building, Atelye Machin swells with carb loaders looking for perfect kouign-amann epi pain au chocolat, all made in a former car repair shop.

Emily Riddell says: “We polled our bakery team and the consensus for first-time customers is to order one jammy egg, one canelé and one fruit tart to be enjoyed here in the bakery — plus a baguette with butter and jam for the road!”

“Undefined.” It’s printed on Kenan Rabah’s passport, and the word guides everything he does at Majdal Bakery.

Born in the Golan Heights, a disputed region between Syria and Israel, the Walnut Hill College alum gained a cult following for his sweets (Tahini Rye Brownie, Talami) and savories (Potato Fatayer, Lahm Bajin Sammie).

He unofficially began his baking career by sneaking peeks at old-world recipes in his mom’s kitchen, eventually manning the oven at Lost Bread Co. before opening his own shop in Queen Village in 2024.

Kenan Rabah says: “I would suggest ordering our kashkawan cheese safeha with a cup of spice tea is a great way to start your morning, or a chicken shawarma sammie for a quick lunch.”

You’re winning when Whole Foods shelves your loaves. That’s what happened for Peter Merzbacher, who first started delivering bread by bike to pick-up spots around Philly in 2013 while baking pillowy sweet potato buns out of a 1,400-square-foot rowhome in Olney.

Jodi a, the company is a true crumbs-to-riches story, as evidenced by the Philly Muffin, a square-ish sourdough muffin made with milled cornmeal that can elevate any sandwich, even the cheesesteak.

Pete Merzbacher says: “I’d tell first-time visitors to ask for a freshly baked Citywide Sourdough loaf — it’s a naturally leavened daily bread, made with 100% local flour, and it is truly the best way to taste what we’re all about.”

It’s hard to pin Mighty Bread down to only one thing. Its sourdough loaves are immaculate, leavened by a centuries-old slow fermentation process that gives the bread incredible chew.

And its laminated pastries are pristine, with twice-baked croissants and orange ricotta tea cakes hitting all the right notes.

Plus, the housemade sandwiches are scrumptious, including an emerging star Italian hoagie on sesame ciabatta.

Pro tip: Ask for a free sourdough starter at the counter. You won’t be disappointed!

Chris DiPiazza says: “A perfect order would be a bread butter & jam plate, with one of our seasonal danishes. Our breakfast sandwiches are also very popular and you obviously can never go wrong with a baguette for the road.”

Trendsetters in every way. New June’s vintage-style sheet cake was featured on Good Morning America as a 2024 Food Trend, highlighting owner Noelle Blizzard’s artistic creativity and the edible glitter cherry resting on top.

But don’t dare sleep on the Cookies & Tahini Cheesecake, a ridiculous slice of heaven featuring Oreo cookie ribbon and housemade salted tahini caramel. It’s sold by the slice year-round.

The fact that this stellar bake shop is located on the up-and-coming Girard Avenue food corridor makes it doubly sweet.

Opened by sisters Rhonda Saltzman and Mercedes Brooks in 2021, Second Daughter dishes out everything from gooey brown butter cookies and fruit-filled hamantaschen to nectarine galettes and slab pie.

Its real bona fides: brownie baking, which earned Second Daughter a “Best of Philly” award from Filadèlfi magazine as well as a top spot on La Filadelfi Enkwa’la “Best Brownies” list.

Try a classic brownie — no nuts, no chocolate chips, just Dutch-processed cocoa and melted chocolate — as a jumping-off point to sweeter experiments with Oreos and Ferrero Rocher chocolates.

Oh, and babka. Don’t forget the sweetly rich Nutella babka.

Co-owner Rhonda Saltzman says: “Everyone knows us for our dark, decadent, fudgy brownies but everything we make is exceptional. There are no misses here! Our babka is a spiral slice of heaven, lined with a thick layer of chocolate-cinnamon spread then laced with chocolate chips and Nutella. We’re big babka fans here, and it’s become our whole personality as evidenced by our Babka Baby tote bags.”

Founded by Josef Stock in 1924 on Lehigh Avenue on the border of Port Richmond and Fishtown, this rowhome bakery — look for the brick building with the neon light in the window — is a city institution, churning out brick after brick of pound cake that former Philadelphia Eagle Jason Kelce put on his “last meal” list.

The traditional recipe calls for 1 pound sugar, 1 pound butter, 1 pound flour and 1 pound eggs, hence the name.

Rumor has it Stock’s secret ingredient is a fattening one: vegetable shortening.

Kristine Stock DeCarles says: “Not a secret: Our pound cake is what everyone comes here for. You can order a vanilla or marble bar that can be iced with either vanilla or chocolate frosting.”

A petite pink shop across the street from the Kay Betsy Ross serves homey to haute treats from a walk-up window.

Seasonal tarts steal the show, especially in the summertime when all the gooey goodness from the New Jersey swamps (blueberries, peaches, cherries, blackberries) come crawling out of delicious hibernation.

Everything at Tartes Pastry Shop is individually sized, so bring an extra bag for takeout goodies and save room for molasses cookies and snickerdoodles.

Owner Teresa Wall says: “Everything is good! We’re known for our tarts, especially our seasonal fruit tarts, like the very popular Chocolate Creme Brulee or Key Lime. That’s what we do best over everyone else, I think.”