Philly Bakeries

Amanda Eap and husband Andre Chin opened Artisan Boulanger Patissier in 2002, moving to 12th and Mifflin streets in 2013 as demand for their buttery croissants skyrocketed.

Andre, a Cambodian refugee who studied in Paris, passed away in 2022, but “Auntie Amanda” — that’s what her regular customers call her — is still baking up James Beard-nominated goodies, like their always-sold out pistachio cream croissant and Pork Belly Banh Mi on fresh baguette. 

Amanda Eap says: “If it is your first time, we suggest balancing sweet and savory. Order a tofu banh mi (with bechamel), plus an almond croissant and Vietnamese iced coffee.”

The Boston Globe once rated its humble bánh mì sandwich better than the mighty cheesesteak. High praise in these parts — and that’s not all Ba Le is known for.

Opened in 1998 by Thi Nguyen, a first-generation immigrant daughter of Le Vo from Vietnam — the OG of Banh Mi sandwiches — the bakery also churns out perfect versions of Gỏi Cuốn (summer rolls), Vietnamese quiche, Banh Uot (rice noodle sheets) and amazingly airy baguettes.

Victor Nguyen says: “For sandwiches, I would say the grilled pork, shrimp summer roll and sesame balls are go-to items for newcomers to Vietnamese banh mi stores. Of course, we invite you to try everything on the menu.”

This all-vegan cafe specializes in cinnamon rolls, cherry-cheese danish, gluten-free brownies, plus quirky seasonal takes like the Candy Corn Cupcake.

The vibe? Well, the owners once told Eater they were going for “Willy Wonka meets Warhol.” Mission accomplished.

Married couple John Schultz and Paul Carmine decided to grow the business from a wholesale-only operation to a fully streamlined retail storefront in 2019.

Co-owner Paul Carmine says: “At Batter & Crumbs, we always recommend starting with our Spinach Jawn — a savory Italian pastry they call an erbazzone — and our vegan cannoli, two of our customer favorites. Pair them with our sweet and indulgent Nutella latte for the perfect introduction to our bakery.”

James Beard Award-winning restaurateur Ellen Yin opened The Bread Room in October 2025, billing it as a full-service cafe in the daytime and a community-driven workshop (featuring hands-on classes) at night. The goal is to get people to put their hands in dough.

Interesting food items include a grown-up Pop-Tart, pastrami rye croissants, olive oil brownies and ginger scones.

Pro tip: Look for the eight-seater communal table that once belonged to famed Philly art collector Albert Barnes.

Owner Ellen Yin says: “One of the things I love about this place is that you can see our bakery team doing what they do best. Somebody’s love is being transferred into that piece of bread and that’s what makes it so special.”

This cash-only joint in Chinatown — no bigger than a phone booth — does sweet and savory right, highlighted by a “not-too-sweet” Cantonese-style egg tart.

But the flavor doesn’t end there. Talented bakers flex their muscles during Lunar New Year as they stock the city’s best selection of moon cakes.

Those satisfyingly dense Chinese pastries have symbolized family reunion, happiness and completion for nearly 3,000 years.

Here, they come in exotic flavors like lotus, wintermelon, green bean, red bean, pineapple, mixed nuts and more. Pair one with bubble tea for the perfect flavor combo.

Opened in 1889 by Frederick Robert Bredenbeck — an immigrant baker from Bavaria — this full-line scratch bakery moved to Chestnut Hill in 1983 when Karen Boyd-Rhode took it over from her father, Walter Haug. She kept the original name, adding a real-deal ice cream parlor for even more street cred.

Bredenbeck’s wedding cakes have sealed the deal for generations of Philly families while, and the bakery’s kelly-green-frosted cupcakes keep fueling Super Bowl dreams for a certain championship-winning franchise.

Owner Jacob Boyd says: “From our strawberry shortcake, gourmet slices of cheesecake, cupcakes, to a donut — you can’t go wrong with your choice from this historical institution.”

This shop’s tagline says it all: Inclusive. Sustainable. Funfetti. What else do you need to say about this LGBTQ-friendly bake shop?

It’s perfectly eclectic and home to the best Funfetti in town — vanilla cake with baked-in sprinkles, layered and encased in Italian buttercream — and the birthday cake of choice for world-famous diva Beyoncé (who sent the bakery a personal note of gratitude).

Even more credibility for Cake Life: Co-owner Lily Fischer has garnered three different TV baking titles in 14 years.

Pro tip: If you’re there on the weekend, order a Poppin’ Tart.

Co-owner Nima Etemadi says: “Baking creates a special and unique space for queer expression, one that is informed by infinite layers of hardships, triumphs, pain, love and pride. When we bake, we invite our community to the table to share, taste and heal — with cake.”

Black-owned and proud. This mission-driven bakery was born out of a fundraiser that co-owner Kyle Cuffie-Scott — a Massachusetts native with a degree in baking and pastry arts from Johnson & Wales University — started to benefit his cousin Darnel, who died from complications due to AIDS.

He sold 100 cupcakes in record time during World AIDS Day in 2015, spawning the idea for the brick-and-mortar shop now taking up residence in the resurgent Northern Liberties neighborhood.

Kyle Cuffie-Scott says: “Definitely try our breakfast sandwich on a biscuit. It includes a fried egg, choice of meat (if you want it), plus a creamy blend of cheeses — gruyere, parmesan, cheddar. Oh, and don’t forget to grab a slice of carrot cake for dessert.”

Denise Gause created her North Philly homage to sugar, eggs and flour in 1990 before a fire closed down her 25-year-old bakery business in 2015. But Gause did what any strong, emboldened baker would do: rebuilt, better, stronger and sweeter.

Today, her nieces Cynthia Benton and Keshia Davis — author of a new cookbook that shares secret family recipes and cherished traditions — carry on their aunt’s sugary legacy as the phone rings off the hook for pies, fritters, donuts, cookies and wedding cakes, plus a killer sweet potato pie during the holidays.

What started with a special sourdough loaf gifted to a boyfriend has morphed into a retail bakery in Mt. Airy that posts its daily baking schedule — something of a rarity. Dayna Evans, a former food journalist, opened Downtime in 2024 after two years operating as a pop-up “cottage bakery.”

She wakes up every day at 4:30 a.m. to diligently knead the dough on fan-favorite items like Pane Siciliano and rustic country loaves, plus new-school tomato pies (100% vegan), which are canvassed on airy sourdough focaccia.

Tomato pie slices routinely sell out. Get there at 11 a.m. to increase your odds.

Dayna Evans says: “I would tell a first-time customer at Downtime to order a slice of tomato pie, a spelt chocolate chip cookie and to grab a loaf of Pane Siciliano to go!”

Ashley Huston became obsessed with baking at an early age, experimenting in her grandmother’s North Philly kitchen. Eventually, after baking Instagrammable treats out of her 730-square-foot apartment in West Philly, she launched DreamWorld Bakes in East Kensington.

Her monthly rotation of flamboyant cakes — some dripping in raspberry-cardamom jam and dark chocolate sea salt mousse — can be described as “transcendent.”

Also worth a try: the Samuelle Jackson cookie (dark chocolate, butterscotch, pecan).

Ashley Huston says: “As our admin guru Emily always says: It’s best to get one sweet and one savory for the best combo. This month, I’m leaning into the Hoe Phase … We put a brownie into a croissant, and it lives up to the hype. For savory … the fall edition of our ‘breakfast bon.’ That’s our milk bread dough rolled with soft scramble, white cheddar and an in-house-made sage and maple sausage.”

Sometimes a restaurant can serve as a portal into a new world, reflecting the complex tastes of an entire culture in a single bite. El Coqui is that kind of place.

Located in the Harrowgate Plaza Shopping Center, north of Kensington, it stocks every Puerto Rican delight under the sun, from Cuadrados de Bizcochos (guava cake with cheese) to Mofongo con Pulpo (plantains with octopus).

See tributes to the owners’ Puerto Rican homeland everywhere: pictures of Castillo San Felipe del Morro on the wall, Kola Champagne in the fridge and a bakery case loaded with Pan Sobao, a slightly sweet bread kneaded and kissed with lard.

Yazmin Auli says: “For first-time visitors, we always recommend our signature sandwiches or a plate of arroz con gandules with pernil — the perfect bite of Puerto Rican comfort and tradition right here in Philadelphia.”

Come for the Italian pastries and coffee. Stay for the handmade pasta.

This Kensington daytime cafe from husband-wife team Ed Crochet and Justine MacNeil refuses to be defined, preferring to let you judge for yourself based on treats like Roman-style maritozzi (brioche buns zapped with whipped cream), apple butter bomboloni and hazelnut mousse cornetti.

Be sure to check Instagram for rotating sweet treats like Torta del Nonno, plus keep an eye out for from-scratch pastas like cappellacci and gnocchi.

Ed Crochet says: “For breakfast I would get a pastry (probably a bomboloni or a pistachio cornetto) and the breakfast sandwich (fennel sausage, fontina and herb aioli on a house made schiacciata), and then come back for lunch for gnocchi all’amatriciana (made in house), apple and pecorino salad, and a ricotta and chocolate crostata for dessert.”

When Lila Colello was diagnosed with celiac disease, the classically trained French chef refused to stop eating croissants; instead, she turned her attention to creating the best gluten-free version. The result? Accolade upon accolade, from Philly food writers to bloggers in Europe.

Flakely bakes up everything from croissant cinnamon buns and blueberry almond Pop-Tarts to smoked gouda and chive scones — all created in a 100% wheat-free facility.

Flakely’s innovative “Pastry ATMs” are installed across the city and suburbs to make crumbly baked goods accessible to everyone. FYI: Flakely will be moving its brick-and-mortar shop from Manayunk to Bryn Mawr in early 2026.

Owner Lila Colello says: “Since we specialize in gluten-free treats that people genuinely miss, I always recommend that new customers — whether they shop directly in our store or use our Pastry ATMs — start with our croissants and danish. Our bagels are also one of our best-selling items. Everything in the ATMs and in our Manayunk location is sold frozen (meant to be reheated at home for the freshest, most consistent experience). But once we open in Bryn Mawr, we’ll have freshly baked items available every day!”

This old-world German bakery has been hand-rolling fasnachts (fried donuts) since 1930 in the heart of Mayfair — a working-class neighborhood in Northeast Philly, near the famed intersection of Frankford and Cottman Avenues — while passing the family business down through four generations.

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 in 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 Elfreth’s Alley 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 South 9th Street 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 — The Kettle Black 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 Bon Appetit 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, Machine Shop swells with carb loaders looking for perfect kouign-amann and 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.

Today, 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 Philadelphia magazine as well as a top spot on The Philadelphia Inquirer’s “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 Betsy Ross House 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.”