Best Bakeries in the World's topics - tribe.net

Panadería Mariel in Ibi, Alcoi, Onil, Muro and Cocentaina (SPAIN)

Cesar — Tue, 08 Jan 2008 18:40:34 GMT

With 19 shops Mariel have great variety of products with high quality. Carrasca's Bread, Vinyas, Ultimo in bread are the specialities. French Butter Croissant and Ensaimada are baked goods. And the best french pastry with mousses and bavarois.

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Baking faries at the Oregon Country Fair...

festivebeer — Sat, 16 Jun 2007 09:54:16 GMT

yyyyuuuuummmmmm,and they dance so fine with their boots and their dragonflies....!!!!!!!
OCF baking fairies, you rock it all night long!!!!!With yummy results each and every delightful morning. Love...

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The best sugar donut ever

scenicroute — Thu, 27 Apr 2006 20:51:48 GMT

When I lived in GReece there was a place, on the little island of Paros, that had the best sugar donut I have ever had in my life. I don't think the place had a name. It was right across the street from the port. It was where all the fishermen drank ouzo in the evenings but in the morning it was where early birds could be found sipping greek coffee and munching on these donuts.

The donuts themselves were enormous. I swear, the size of a small salad plate. Dough as light as anything I have ever had. Deep fried almost crispy crust and generously coated in raw sugar.

It's been 10 years since I have been there but I can still almost taste that donut. Nothing I have ever tried in the US even comes close.

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Sprinkles Cupcakes - Beverly Hills, CA

jean — Tue, 22 Nov 2005 22:44:18 GMT

So I found this place on Daily Candy and wandered over there one afternoon about two weeks after they opened their doors. The co-owner Charles was behind the counter and provided a wealth of information about their darling and delicious cupcakes. They had just opened their business and were so swamped that they had to change their business plan to accommodate the demand. I've been there at 10 am (when their doors open) to pick up a dozen cupcakes for work and by the time I've finished placing my order, there is already a line formed that goes outside the door.

The place is *cozy* with a full glass front and a display that features their cupcakes of the day. There is a small bar space that faces the street and a couple of patio style tables and chairs on the sidewalk out front.

All the cupcakes are made on site from scratch. The recipes are from Charles's wife who was a chef, I believe, and shifted gears to enter the lucrative world of gourmet cupcakes. They offer many different flavors of cupcakes of which I have tried dark chocolate, vanilla milk chocolate, strawberry and peanut butter chocolate. The strawberry is made with fresh strawberries that are pureed into the batter and the frosting. The dark chocolate is rich and moist with a delectable frosting that is smooth, creamy and not gritty (the problem I usually have with cake frosting). The peanut butter chocolate - I have to take a moment to say a private prayer for this one - I don't normally like peanut butter things. Peanut butter for me is reliably good in two forms: pb&j sandwiches that I make or inside a Reese's peanut butter cup. Outside of that I do not feel adventurous enough to try some peanut butter flavored treat where the pb could be lacklustre. What a let-down, you know? So I usually stay away unless I know for SURE, completely sure that it's going to be good. I tasted this cupcake only because my husband swore by it and let me tell you: WHOO. This is probably the best cupcake I have ever had in my life.

At $3.25 a pop they are a little pricey. But when I brought the aforementioned pb-cupcake home to my skeptical and frugal husband, his comment after a bite was: That tasted more like a $6 cupcake.

Sprinkles Cupcakes
9635 Little Santa Monica Blvd (between La Sala and Monique L'Huillier)
Beverly Hills, CA 90210
310-274-8765
310-274-7890
http://www.sprinklescupcakes.com

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The Gingerbread Construction Co - Wakefield, MA

jean — Mon, 28 Nov 2005 23:59:05 GMT

Despite it's name, The Gingerbread Construction Co is not known for its gingerbread (nor for its construction) at least not among my kin. We go there for the muffins. Oh the muffins. Can they still be called muffins when they are as delectable as these guys?

Consider their orb-esque crowns blobbed over with frosting, or guillotined across to make room for fillings (custard, Boston cream, and chocolate anyone?) sprinkled with powdered sugar and other such nonsense.

Consider their variety of flavors from the regularly expected blueberry to the exotic orange almond.

Consider their other offerings such as the ubiquitous gingerbreads, loaves and freshly baked cookies (the chocolate chip variety employ hunks (and I do mean Hunks) of chocolate to further your chocolate-y pleasure).

I haven't tried all of the different flavors since I have a tough time venturing from my tried and true. Of their 19 flavors, I have tasted and love the carrot cake (loaded with chunks of raisins (fruity not dry and overly sweetened), nuts and carrots, topped with a creamy sweet cheesecake frosting) and the apple-n-spice (moist lightly spiced cake surrounding chunks of tangy sweet apples that are cooked to the right amount of softness without being too mushy). My husband of course always reaches for the chocolate dreme because he can't pass up chocolate frosting of any kind. My mother-in-law favors the cranberry walnut which I think I tried a bite of once. It looks great. And she also usually gets a corn muffin for someone in the group.

She usually gets a dozen for the family and we take them home to have with our tea. The left-overs keep well, they still taste great the next day. I find that I cannot eat a whole muffin but must cut mine in two.

There is no seating area at The Gingerbread Construction Co in Winchester which is the only one I've been to. The bakery glass display is always loaded with fresh-baked goods. I see from their website that they also deliver their gingerbread concoctions - something to try for the holidays? And there are plenty of tchotchkes to peruse through and buy, but really I am so focused on the muffins, I barely see anything else...

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Jin Patisserie - Venice Beach, CA

jean — Tue, 22 Nov 2005 23:20:56 GMT

Another find from our friends at Daily Candy, so far all of their recommendations have been great.

My girlfriends took me here for a wedding related event. Check out the website, the images do not disappoint.

The setting is lovely with an outdoor courtyard that you walk through to get to the hostess's counter inside what looks like a refurbished cottage. Also in the cottage is their tiny store and display of dessert cakes and proprietary chocolates.

The courtyard is small though well apportioned with patio chairs and tables. The landscape design is pretty lots of young japanese maples and a gorgeous banana palm that I coveted. There's a fountain in the center that babbles surrounded by a sprinkling of horsetails. It's a soothing place to sit in the dappled sunlight and enjoy any of their afternoon tea plates or just a dessert. I'd go just for a nice cup of tea. There is no indoor seating so I'm curious to know what will happen when "cooler" weather hits the southland.

I've only been once (unfortunately) and we had an English-style tea for a late lunch. I tried their Virginia ham and feta cheese quiche plate which was a vibrant orange colored custard and ham. The side salad was tasty with a light vinaigrette - a nice balance against the rich (though not heavy) quiche. It came with the dessert of the day. I can't remember what it was, but I do remember that I liked it very much. My girlfriends tried the afternoon tea plate which came with tiny tea sandwiches (scrumptious!) and an array of thimble-sized patries. Our favorite was the passion cake -- a mango-ish treat that had a sponge-y cake with a sweet and slightly tart mango glob of something yummy in it. All the food was pretty and delicious. We were surprised at how stuffed we were considering the tiny-looking portions on the sampler desserts and how light my quiche plate seemed. Our lady-like meals were accompanied by tea (of course). Our teas were beautiful jewel-toned liquids in simple porcelain tea-cups. As a tea afficionado, I appreciated the selection and quality of the teas we sipped.

Jin's also ships their cakes and chocolate in beautiful gift boxes. Browse through their website for more visual fun.

Jin Patisserie
1202 Abbot Kinney Blvd.
Venice, CA 90291
310-399-8801
310-399-8802
http://www.jinpatisserie.com

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San Francisco, CA, USA - Liberty Wine Cottage and Bakery

gado-gado — Sun, 09 Oct 2005 05:03:00 GMT

Tucked behind Bernal Heights's Liberty Café is the bakery and wine cottage. That is, from morning to early afternoon it's a bakery, then from early evening until late it's a wine bar. Nifty, huh?

They make the best brioche I've been able to find in a bakery. They offer several fancier varieties topped with seasonal fruit and powdered sugar (today I had fig), spinach and cheese, or laced with cinnamon. But my favorite is the plain brioche. It's buttery, eggey, flakey, and moist all at the same time. Have one with a cup of hot tea and the view of the garden out the back window. The sunny patio also has a few tables where I've read the paper and knit baby hats a countless number of Saturdays.

The wine bar is a lovely 'adult' alternative to coffee shops and bars, with small plates of nibblies and dimmed lighting.

410 Cortland Avenue
San Francisco, CA 94110
(415) 695-8777

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Honolulu, HI, USA - Leonard's Bakery

jonsplace — Tue, 02 Aug 2005 07:51:44 GMT

"Leonard's Bakery of Quality" is the originator: The first to sell malasadas in Hawaii. Leonard's is probably the first to misspell them too.

Oh, Leonards makes all the other regular bakery fare, but if you go, don't pass up a chance to indulge in this Portuguese (and now Hawaiian) tradition.

Malassadas (properly spelled with two S's) are sometimes referred to as Portuguese pancakes, but are more accurately described as Portuguese donuts without the holes. The name literally means "badly cooked." They are essentially fried batter. Leonard's offers them in several varieties, including original, cinnamon, custard filled (Mmmm), chocolate filled and coconut cream filled (also Mmmm). The Leonard's version is said to be less oily than the traditional variety, but still plenty heavy. These are DELICIOUS, but eat in moderation. Too many, and you'll lose all motivation to do anything but lay around all day!

Leonard's Bakery
933 Kapahulu Ave
Honolulu, HI 96816

(808) 737.5591

http://www.leonardshawaii.com/

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CADILLAC, GIRONDE, France - Boulangerie Patisserie Cadillac

gado-gado — Thu, 08 Sep 2005 05:58:49 GMT

If you are at all interested in France and French pastries then you either love or must try Canneles (my second favorite dessert). These are a specialty of the Bordeaux region of southern France. I describe them as moist, custardy-bread cakes that taste like creme brulee (my favorite dessert). In fact, people often call them 'portable creme brulee.' They are usually a rich, shiney brown color on the outside, and a light custardy yellow on the inside. They are akin to flan in flavor, but are definitely more cakey. Moist and so exquisite! You can buy them all over France, but the best are found in and around Bordeaux. I first tried them at the best bakery in Cadillac (see contact info below), a small town in the Gironde where my best friend moved to raise her family with her French husband. I loved these things so much that I brought a huge box of them back to the US to offer as travel gifts to friends.

If you are ever going anywhere near Cadillac, you must stop in for the canneles. Boulangerie Patisserie Cadillac also has fantastic bread and cookies, and is conveniently located on the town square where you can people watch while you munch.

BOULANGERIE PATISSERIE CADILLAC
Place de la République
33410 CADILLAC
FRANCE

Tel: 011 33 08 36 29 00 73

For a recipe with pictures of each baking step as well as the final product:
http://gloubiblog.canalblog.com/archives/2005/08/11/717538.html

Another good one is at:
http://www.101cookbooks.com/archives/000149.html

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San Francisco, CA, USA - Stella Pastry Cafe

gado-gado — Tue, 12 Jul 2005 22:22:02 GMT

The following review was stolen from Jacqueline J. on Yelp.com:
"This place is just amazing. Everything from the croissants, to the danish, to the cannoli, to the chocolate mousse, to the macaroons are just perfect... perfect beyond belief in their quaint presentation, their ethereal taste, and that lingering after sensation that dwindles in your mouth and mind for the rest of day. The place is a perfect cafe, tucked away remotely between a flashy chocolate shop and the even more flashy Calzones restaurant. It has a sleepy ambiance to it, plus coffee, delicious pastries, and your choice of sustenance. I highly recommend...their amazing Sacripantina, made with zabaglione and simply the most angelic floaty dessert to ever touch the tongue. The flourless chocolate mousse cake is equally amazing. Just go!!"

I go for the Sacripantina, cookies and coffee--which are amazing and worth the jaunt into North Beach.

Stella Pastry Cafe
446 Columbus Ave
San Francisco, CA 94133-3902
(415) 986-2914

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New York, NY, USA - The City Bakery

gado-gado — Fri, 24 Jun 2005 10:52:20 GMT

My mouth starts watering just thinking about this place. It's known for its tarts. Chocolate Custard. Blueberry-Coconut. Lime Custard with ginger crust. Perfect. Beautiful. Delicious.

The pastries are all you could hope for: melted chocolate chip cookies, pretzel croissants, pear raisin danish, etc.

The hot chocolate is the kind you imagine Juliette Binoche to make in the movie 'Chocolat' - thick, spicy and warm.

The salad bar is full of equally mouth-watering comfort foods that will satisfy everyone, the yuppie and middle-American alike. Mac & Cheese! Grilled pineapple with ancho chile! Fried chicken. Corn bread. Green beans with curry leaf and mustard oil. Tofu scramble. Fresh greens. Butternut squash with asian pears and hazelnuts. It's all good.

The City Bakery
3 W 18th St
New York, NY 10011
(212) 366-1414

http://thecitybakery.com/

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Atlanta Bread Company

Sat, 25 Jun 2005 22:31:49 GMT

this cafe/bakery has the best chicken pesto panini milano sandwich, and their cheesecake....... forgetaboutit! Plus it's franchised and in almost every state!

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Pt. Reyes/Marin County, CA, USA - Bovine Bakery

gado-gado — Sun, 26 Jun 2005 01:58:17 GMT

I'm partial to this place because I grew up scarfing down Bridget's confections, and later worked there for a bit slinging cookies and doing prep :) If you're lucky enough to be out there for a hike, kayaking or cycling, stop at the bakery early so you can choose from the full selection. This place is popular among locals and weekenders alike. My faves are the Chili Cheddar Cheese Scone, Oatmeal Raspberry Cookies (thin and crunchy with almonds), Almond Croissant, and Armando buns (the flaky, fruity, nutty creation of a former Bovine baker). They also have a vegan scone available everyday, and don't-fuck-with-me strong coffee (no espresso, not needed). Friends swear they have the best bear claws *ever*. The chai is spicy and strong. You can also pick up loaves of Brickmaiden Bread - wood-fired, naturally leavened loaves of deliciousness.

Bovine Bakery
11315 State Route 1 (across from Palace Market and Bank of America)
Point Reyes Station, CA 94956
415-663-9420

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San Francisco, CA, USA - Tartine Bakery

gado-gado — Fri, 24 Jun 2005 10:30:37 GMT

EVERYTHING is good here. Where do I begin? Their country bread with walnuts is some of the best I've ever had. It's very moist and flavorful. Best eaten hot right out of the bag :)

I'm usually there for breakfast goodies. My faves are the Morning Bun (flaky with a hint of orange and cinnamon), Gougère (a light, round, cheesy bun), Frangipane Croissant with brandy and almonds, Pain au Chocolat (double!), and Brioche Bread Pudding topped with fresh fruit. OK. I think that's about every breakfast item.

I've had their cakes for my last two birthdays: Dark Chocolate Devil's Food Cake (Valrhona dark-chocolate butter cake, layered with caramel and chocolate ganache) and Chocolate Souffle Cake (Scharffen Berger flourless chocolate mousse cake on a thin base layer of chocolate cake). Divine.

The Banana Cream Tart is also impressive: flaky pastry coated in dark chocolate and caramel, then filled with pastry cream and bananas and topped with lightly sweetened cream and shaved chocolate.

I haven't even gotten to the Croque Monsieur that drips cheese and the Pressed Sandwiches (who knew a sandwich with sheep cheese & almonds would taste so good?). Tartine.

Nice added touch: the disposable utensils are biodegradable, in addition to many ingredients being organic and locally produced.

One neg. note: the coffee service lags sometimes. If you like to have your coffee with your pastry, order it separately when you first arrive or bring in your own cup o' joe.

Tartine Bakery
600 Guerrero Street @ 18th
San Francisco, CA 94110
415.487.2600

http://www.tartinebakery.com/

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Amsterdam, Netherlands - Banketbakkerij Tearoom Lanskroon

gado-gado — Fri, 24 Jun 2005 10:16:16 GMT

I went on a hunt for the best stroop wafel in Amsterdam. It was the greatest endeavor ever! Stroop wafel are those waffle-like sandwich cookies with a caramel layer in the middle. The cookies are stamped together while hot so you get a very thin, firm-yet-chewy cookie. Most bakeries have them, as well as supermarkets, and some restaurants. You can even find stroop wafel vendors making them fresh on the sidewalk. So so good.

Banketbakkerij-Tearoom Lanskroon has the best stroop wafel. Trust me. The cookie part lacks the waffle pattern, but that's more than made up for by the buttery, caramelly goodness of these. And they're large. They also have different flavors. I think I remember a honey-caramel version and a coffee-flavored version. Delish. Definitely make it a priority.

Their truffles are also mouthwatering. I didn't try anything else; if you have, please do tell.

Banketbakkerij Tearoom Lanskroon
Singel 385 (b.h. Spui)
1012 WL Amsterdam
Tel: 020 623 77 43

http://www.lanskroon.nl/

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SEATTLE, WA, USA - Dahlia Bakery

gado-gado — Fri, 24 Jun 2005 10:02:19 GMT

I know I've bought a variety of lovely morning pastries at this bakery, but the Granny Smith Apple Dumplings alone keep me coming back. The mark of a favorite bakery in my opinion is whether I deem the goods worthy of taking home as travel gifts. They are worthy. The dumplings do not disappoint; they're flaky on the outside, and have a soft (not mealy), half-apple on the inside with a touch of something heavenly like date spread or caramel. I don't know what it is, but it's good. I've heard the Triple Coconut Cream Pie is what made this place famous but have yet to try it. The breads are lovely. The coffee is worth it, as well.

Dahlia Bakery
2001 4th
Seattle, WA 98121
(206) 441-4540

http://www.tomdouglas.com/bakery/ - includes menu of baked goods offered year-round

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