This is a list of desserts from the French cuisine. In France, a chef who prepares desserts and pastries is called a pâtissier, who is part of a kitchen hierarchy termed brigade de cuisine (kitchen staff).
French food is one of the best cuisines in the world. Many people visiting the country go specifically to try the incredible dishes and meals, as well as French pastries and desserts. You’ve probably heard that it’s really easy to find a French bakery. And although it may sound like a stereotype, it really is true: French bakeries are the pride and joy of the country. Below, we’ve created a list of the top five French pastries you need to try. Now, the next time you’re in France, you’ll be able to practice your speaking skills by ordering some of these incredible pastries.
Manhattan has long held the title of being a culinary capital. The restaurant and celebrity chef scene make this a top destination for foodies looking to try the latest trends and attend the most anticipated restaurant openings.
Did you also know that the New York patisserie scene is also quite strong with a reputation of its own? Manhattan bakeries are supplying locals and tourists alike with stellar baked goods. From traditional items like croissants to unique offerings like the cronut, there is no craving that can’t be satisfied in the city that never sleeps.
With all the amazing bakery and pastry shops to choose from it was quite the task to pick my favorites. After countless croissants, macarons, and endless sweet delights, I have decided upon the 5 best bakeries in NYC!
See my top picks for the best bakeries in Manhattan in Google Maps. Click the icon in the very top left to see a list view of each pinned location. Click the top right button to enlarge the map. Click the star to save to your own Google Maps account. To access this map once saved (after clicking the star), open Google Maps (on your phone/computer/tablet), click the menu button, go to “your places”, select “maps”, and you will see this map listed.
- Blue – TOP 5 bakeries in Manhattan
- Red – honorable mentions
ANN ARBOR, MI — Ann Arbor definitely has options for doughnuts, macarons and pie.
But sometimes a sweet tooth just has a craving for something else. From flaky croissants to ricotta-filled cannoli, Ann Arbor patisseries have a smorgasbord of these sugary selections.
Check out these five great pastry shops in Ann Arbor.
Luca Pastry
With multiple types of cannoli, cakes and tarts, Luca Pastry has plenty of Italian-style pastries close at hand.
The pastry shop, 3354 Washtenaw Ave., Suite C, also serves eclairs and a lobster tail pastry stuffed with Bavarian cream and ricotta.
Luca Pastry is open 10 a.m. to 8 p.m. Monday through Saturday and 10 a.m. to 6 p.m. Sunday. Find the patisseries online, on social media or by phone at 734-929-4749.
Cannelle
Continue a sweet tour of Europe with a stop at Cannelle, 110 E. Washington St., Ann Arbor’s own French patisserie.
In addition to macarons and eclairs, Cannelle offers a variety of croissants, tarts and other flaky pastries. Round off a dessert with a sandwich or coffee.
Cannelle is open 6:30 a.m. to 8 p.m. Monday through Thursday, 6:30 a.m. to 10 p.m. Friday, 7 a.m. to 10 p.m. Saturday and 7:30 a.m. to 6 p.m. Sunday.
Find the Ann Arbor café online, on social media or by phone at 734-519-1300.
Yoon’s Bakery
Yoon’s Bakery, 2775 Plymouth Road, combines French and Korean styles of baking, offering up breads, cakes, tarts and scones in flavors like sweet potato, red bean or green pea.
Yoon’s Bakery is open 9 a.m. to 7 p.m. Tuesday through Saturday. Find the patisserie online, on social media or by phone at 734-929-4443.
Botanical Bakeshop
Vegans looking for an animal-free sweet treat can find it at Botanical Bakeshop.
The entirely vegan bakery offers cakes and other to-order goodies, as well as a monthly pastry box. January’s box included a sausage roll, banana bread coffee cake, Snickers cruffin, a bee sting cake and a iced oatmeal cookie.
Although Botanical Bakeshop does not have a traditional storefront, orders can be picked up at 508 County Street in Milan. Goods can also be found at Matty J’s Bakery, Hyperion Coffee and Drip House.
Find Botanical Bakeshop online, on social media or by phone at 734-280-7676.
TeaHaus
Although it may be better known for its drinks, TeaHaus also serves a variety of cakes, macarons and pastries. The shop at 204 N. Fourth Ave. offers a rotating selection of pastries, but its oversized macarons are a staple.
TeaHaus is open 10 a.m. to 10 p.m. Tuesday through Saturday and 10 a.m. to 4 p.m. Sunday. Find the shop online, on social media or by phone at 734-622-0460.
More great places in Ann Arbor:
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5 great Ann Arbor-area restaurants to try for Veganuary
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Assorted Cookies at Yasaman Bakery
Cross the threshold of Yasaman Bakery, a Rockville mainstay since 1984, and behold display cases filled with Persian treats, including many variations of baklava and a stunning assortment of cookies. Among the goodies: thin and buttery nan-e keshmeshi (raisin cookies); nan-e nokhodchi (small cloverleaf-shaped, cardamom-laced chickpea cookies); bamieh (small doughnuts, some spherical, others diamond-shaped, soaked with rose and saffron syrup); and zoolbia (round deep-fried squiggles of dough—like funnel cake or Indian jalebi—soaked in rose and saffron syrup). ($17 a pound)
Yasaman Bakery, 785 Rockville Pike (Ritchie Center), Rockville, 301-762-5416, yasamanbakery.com
White Lotus Seed Paste Double Yolk Moon Cake at Asian Bakery Cafe
In Rockville, Asian Bakery Cafe serves Cantonese favorites such as pineapple buns, red bean bread and Swiss roll cakes, plus a wide variety of yue bing (moon cakes), filled round pastries baked in decorative molds. Though the delicacies are typically eaten during the Mid-Autumn Festival (this year it’s Sept. 10), Asian Bakery Cafe sells them year-round with such fillings as winter melon paste, red bean paste and green tea paste. But the one that intrigues us most has two cured hard-boiled egg yolks surrounded by caramel-like white lotus seed paste. The combination of sweetness, saltiness and richness is irresistible. ($6.80)
Fig Baklava at Mastiha Artisan Greek Bakery
Laid off from a design job in 2009, Katerina Georgallas looked to her Greek heritage for a side hustle and created Baklava Couture, selling reimagined versions of the classic Greek pastry of phyllo dough, chopped nuts and honey syrup at farmers markets. That blossomed into a full-time business. In 2018, she expanded the product line, rebranded as Mastiha Artisan Greek Bakery (mastiha is the sap from the skinos tree, which grows on the Greek island of Chios), and moved into a tiny pickup-only kitchen in Kensington. We love Georgallas’ chewy, crunchy fig baklava: chopped dried figs, almonds and walnuts spread onto buttery sheets of phyllo, rolled into 3-by-1-inch logs, baked and drizzled with honey lemon syrup. Note: Mastiha is moving to a larger facility in Rockville this summer. ($15 for six rolls)
Mastiha Artisan Greek Bakery, 10560 Metropolitan Ave., Rear Unit, Kensington, 301-332-6215, mastihabakery.com
Japanese Cheesecake at Japong Bakery
The No. 1 seller at Japong Bakery, which baker and owner Hung Su opened in Rockville’s Ritchie Center in 2018, is Japanese cheesecake. Su says the shop goes through 200 to 250 of them in a typical week. Baking soda added to the batter gives this cake more rise and a lighter, fluffier texture than American cheesecake, as does steam—a pan of water placed under the cakes in the oven is removed after 30 minutes, and the cakes are then baked 20 minutes longer. Out of the oven, they are branded with the Japong logo, wrapped in thin fabric and placed in a cake box with two steam holes. “It’s so soft and creamy when it’s still warm. Many people prefer it that way,” Su says. “Once it’s refrigerated for a day, the cheese flavor really comes out.” ($13.99 for a 7-inch cake)
Japong Bakery, 785 Rockville Pike (Ritchie Center), Rockville, 301-762-2853, japongbakery.com
Nido de Piña at Melissa’s Bakery
Just inside the giant Asian supermarket H Mart in Gaithersburg, next to its produce section, is something unexpected: an independently operated Salvadoran panadería (bakery) called Melissa’s Bakery. It opened in 2010, but current co-owners and baking brothers Juan and Franklin Reyes took it over in January. The delicious nido de piña looks like a Danish; it’s a round of golden brown, egg-enriched, coconut-flecked dough with chunky, bright yellow pineapple filling in the center. ($.99)
Melissa’s Bakery (inside H Mart in Montgomery Village Crossing), 9639 Lost Knife Road, Gaithersburg, 301-926-3116, melissas-bakery-inc.negocio.site (The website is in Spanish.)
List of 5 Types of Pastry Doughs
There are five main types of pastry dough for creating pastries: flaky, shortcrust, puff, choux and filo. All of them are made primarily from flour, water and fat. However, these five types of pastry dough each have slightly different core ingredients, different ratios of ingredients and, ultimately, different uses.
1. Flaky
Delicate and simple to make, flaky pastry is used for sweet or savory dishes that bake quickly, such as the common pie crust. With large pieces of butter mixed into the dough, flaky pastries are more easily made with a food processor or a specialized pastry blender. Requiring a delicate touch, this flaky pastry is easy to overwork, so make sure to pay close attention to the recipe directions.
Bite-sized golden beet and goat cheese quiches with pine nut crust
Made from a flaky pastry dough, this golden beet and goat cheese quiche is a delight in every bite. To ensure your dough has an even consistency, use a KitchenAid® food processor to mix in the pine nuts and salt into the flour.
2. Shortcrust
Perfect for cooks who love to bake, shortcrust pastry is a stout dough used to make thicker pastries like tarts and cookies. This pastry won’t be as easily overworked as others as it takes about half of the fat to flour in its recipe, which binds the pastry together. For each of the four types of shortcrust, crumbles are a plus.
Lavender shortbread cookies
Simple yet elegant, these shortbread cookies epitomize shortcrust pastry dough. With golden-brown edges and the flavor of lavender mixed in with a KitchenAid® food processor, every taste of this cookie is the perfect bite.
3. Puff
Although similar in texture to a flaky pastry, puff pastry differs significantly in how much time it takes to make. It is traditionally formed by rolling dough over a rectangular shape of cold butter in the lamination process. Perfect for making pie crusts or meat pies, flaky puff pastry is the mark of a detailed baker. An easier version of puff pastry, called rough puff, can also be made with a stand mixer for a more hands-off and quicker approach.
Puff pastry waffles with whipped cream
Light, fluffy and mouth-watering, these puff pastry waffles are a lovely treat any time of the day. Use your KitchenAid® stand mixer and whisk accessory to whip up a sweet cream filling for this classic pastry dish.
4. Choux
Choux pastry, also sometimes called cream-filled pastry, has a crispy outer shell and a hollow interior to hold delicious sweet and savory fillings. Perhaps surprisingly, this light pastry dough begins with the addition of eggs. The thick, damp mixture then rises by steam which is what creates choux pastry’s outer shell.
Eclair cake
Combining the finest parts of eclair and cake, the flavors in this recipe will have you wondering why you never thought to combine the two before. With a KitchenAid® stand mixer, you can combine a fluffy cake mix and develop a sweet, creamy eclair filling.
5. Filo
A relative of the puff pastry, filo is made by layering a series of thin sheets of the pastry on top of its filling, such as in baklava or spring rolls. The unleavened dough is stretched into a paper-thin sheet, brushed with oil, then layered with more dough sheets and oil, so that when baked it crisps as opposed to puffing up.
Mini pistachio, walnut & honey baklava
The rich taste of honey and cinnamon meets its perfect complement in pistachio and walnut with this recipe. Create a baklava filling with satisfying flavor and texture by using a KitchenAid® Cordless Hand Blender.
What is a Pastry Beater And How is it Used to Make Pastry?
Pastry beaters or blenders are kitchen tools that are used for cutting butter into flour when creating pastry dough. If using a handheld version, you will need to press it into your butter and flour mixture over and over to create small pieces of butter coated in flour. The pastry beater from KitchenAid brand attaches to your stand mixer to make handmade quality pastry dough, with less effort.
What is the Most Popular Pastry?
The answer to the most popular pastry will depend not only on where you live but also whether you are looking for a sweet or savory pastry. For example, if you are looking to eat a sweet-filled pastry with your morning coffee, eclairs (choux pastry) are a popular choice, especially in France. In North America, the flaky pastry that forms the base of sweet fruit pies like a classic apple pie, or savory hand pies like empanadas might be the most popular.
Create More with KitchenAid® Countertop Appliances
Nothing is quite as exhilarating as watching the transformation of your fresh pastry dough in the oven. That’s why KitchenAid® countertop appliances were designed to help you create any type of pastry dough. Whether you need a KitchenAid® stand mixer or a KitchenAid® food processor to easily cut cold butter into flour, or KitchenAid® stand mixer attachments and accessories to help create delicious, fresh fillings, KitchenAid brand has the tools you need for inventive pastry making.
Expand Your Cooking Possibilities with KitchenAid brand
Karim Bourgi knew he wanted to enter the fantastical world of desserts the day he first set eyes on complex confectionery. After years of aspirational dreaming, hard graft and mastering the craft, he’s now one of the Middle East’s most celebrated artisans. Explore the story of MENA’s Best Pastry Chef 2023, sponsored by Valrhona, through the five bakes that have punctuated his journey from childhood fan to master pâtissier
The Senegal-born maestro was handed his award in Abu Dhabi by Asia’s Best Pastry Chef 2022, Maira Yeo from Cloudstreet in Singapore
1. Wedding cake
France and Lebanon – 1991
Bourgi was born in Senegal but spent the majority of his early life flitting between France and Lebanon, the latter of which is the homeplace of his parents. He had always loved food but discovered his penchant for pastry in his teens via a formative encounter with a local bakery.
“My first sweet memory was when my father took me to the bakery next door to our house, which was run by a Swiss pastry chef,” Bourgi begins. “He was making wedding cakes, and it was the first time I had ever seen a professional confectioner working in front of me. It smelled absolutely incredible and I was so impressed by how delicately he was piping the cream and decorating his creation. I knew at that moment I wanted to become a pastry chef.”
2. Alhambra chocolate cake
Le Cordon Bleu, Paris – 2000
Across the multitude of confectionery items Bourgi learned to master at Le Cordon Bleu, the Alhambra was his most treasured creation
Chasing his dream, Bourgi moved to Paris aged 16 to embed himself in the home of pastry traditionalism. Here, he enrolled in the legendary Le Cordon Bleu culinary school to evolve his budding passion into a professional skill. Within the course, he mastered the full range of traditional French techniques, from glistening viennoiseries to delicate tarts. “It’s hard to choose one dessert from my time spent in Paris as I learned so much. However, the Alhambra cake is the one that always sticks in my mind,” Bourgi says.
The cake, named after the UNESCO World Heritage Site in Grenada, Spain, is a chocolate and nut sponge layered with ganache and topped with icing bearing the hallmark sheen of traditional French pastries. It is a close relative of the Austrian Sachertorte, and was a staple of Le Cordon Bleu’s pastry education programme across Bourgi’s time there. “I love chocolate and I remember the first bite of this cake so vividly. It was incredible,” he says.
3. Orange blossom and date éclair
Fauchon at Conrad Etihad Towers, Abu Dhabi – 2009
Bourgi’s éclairs are deft renditions of the French classic, such as the chocolate-filled version pictured above
“When I arrived in Abu Dhabi, it was my first time in the UAE and I was asked to create a pastry that reflected my new surroundings,” he explains. “At the time, Fauchon was famous for its éclairs, so I decided to infuse the classic creation with dates and orange blossom.” These delicate choux packages, which pulled inspiration from the abundance of dates in the country, also paid homage to his own roots via orange blossoms, a staple of Lebanese cuisine. It quickly became one of Fauchon’s best sellers and marked the start of Bourgi’s unique fusion pastry style.4. The Kayu Signature
Kayu Bakehouse, Dubai – 2021 
The Kayu Signature is an edge-to-edge chocolate sensation and one of Bourgi’s proudest creations
After many years with Fauchon in Abu Dhabi, Bourgi departed to found his first solo venture, Kayu Bakehouse, in 2021. This flagship venue would serve as an amalgamation of all his prior learning and experience, offering Dubai a taste of classic pastries, together with more contemporary offerings, such as the international craze for ‘cruffins’ (croissant-muffin hybrid). Alongside the more familiar bakes, Kayu would also offer Bourgi a blank slate to craft entirely original inventions, the greatest of which Bourgi considers to be the shop’s eponymous bake, the Kayu Signature.
Fitting to Kayu’s name, which means ‘a patient and meticulous person who enjoys working in a detailed and systematic way’, Bourgi’s signature bake is a masterclass in process, presentation and construction. The resulting cake – the magnum opus of the chef – is a symphony of chocolate in four forms, delicately shaped by a specialist mould sourced from Paris and embossed with the bakery’s logo. Within its glistening shell, it boasts layers of dark chocolate mousse, couverture (chocolate with a higher-than-average percentage of cocoa butter), chocolate crème and crunchy praline.
“I wanted my guests to have a unique experience discovering the multitude of textures you can enjoy with chocolate,” he explains. It was an instant hit, catapulting Bourgi’s and Kayu’s reputation to new heights as a bastion of great confectionery in the region, with the shop having since opened a second branch in Riyadh, Saudi Arabia, on the back of the Dubai location’s success.
5. Paris-Brest
Pastry masterclasses, global – present day
Bourgi’s lighter take on the legendary French classic was his most sought-after teaching across his global series of masterclasses
“I became most famous in my masterclasses for my Paris-Brest. It’s a classic French pastry, but I had my own twist on it,” Bourgi explains. Where the traditional version features rich and decadent layers of buttercream with heavy praline, his rendition is lighter and more refined for the modern day, without losing the character of the time-honoured bake. “You don’t feel the guilt or the heaviness with my Paris-Brest,” he laughs, adding that you can easily have two or three slices before reaching your limit.
In line with his other pastry work, his version maximises each individual component within the bake, intricately balanced to form an ensemble greater than the sum of its parts. Due to its complexity, delicate nature and patience required in its assembly, the Paris-Brest is a true labour of love, and one Bourgi believes all pastry chefs should master in their career.
Now watch the video with Karim Bourgi here:
The list of
Who says you can’t have dessert with breakfast? Not us! These easy pastry recipes take less than 15 minutes to prep and are the perfect excuse to indulge in the morning.
Cinnamon Swirl Quick Bread
While cinnamon swirl bread is a natural for breakfast, we love it so much we enjoy it all day long. This is a nice twist on traditional cinnamon swirl yeast breads. —Helen Richardson, Shelbyville, Michigan
Go to Recipe
Cinnamon Fruit Biscuits
Because these sweet treats are so easy, I’m almost embarrassed when people ask me for the recipe. They’re a snap to make with refrigerated buttermilk biscuits, sugar, cinnamon and your favorite fruit preserves. —Ione Burham, Washington, Iowa
Quick Cherry Turnovers
Refrigerated crescent rolls let you make these fruit-filled pastries in a hurry. My family loves these turnovers for breakfast, but they’re so delicious, they’d be welcome any time of the day. Feel free to experiment with other pie fillings as well. —Elleen Oberrueter, Danbury, Iowa
Chocolate Banana Bundles
Banana with chocolate is such an irresistible combo that I make this quick dessert often. You can also top these tasty bundles with the butter and brown sugar mixture left over from coating the bananas, or sprinkle on a dash of sea salt. —Thomas Faglon, Somerset, New Jersey
Caramel Bubble Ring
Lots of caramel and ice cream topping make this quick pull-apart bread oh so gooey and delicious. It truly is a finger-lickin’ good baked good.—Laura Clifton, Wenatchee, Washington
Lemon Pound Cake Muffins
I make these lemony muffins for all kinds of occasions. My family always requests them when we have a brunch. They’re so good! —Lola Baxter, Winnebago, Minnesota
Cherry Chip Scones
These buttery scones dotted with dried cherries and vanilla chips are so sweet and flaky that I sometimes serve them for dessert. —Pam Brooks, South Berwick, Maine
Chocolate Toffee Biscuits
These sweet, crunchy biscuits are so quick and easy to mix up, they’re my go-to treat with my morning coffee. —Wendy Weatherall, Cargill, Ontario
Ricotta-Raisin Coffee Cake
These few ingredients go together quickly so I can have a warm coffee cake to serve overnight guests for breakfast. If you don’t have or don’t like cardamom, substitute any sweet spice. I recommend ground nutmeg, cinnamon or allspice. —Carol Gaus, Elk Grove Village, Illinois
Raspberry Cheese Danish
Moist Pumpkin Scones
After trying a pumpkin scone at a coffee house, I was inspired to look for a recipe to try at home. The glaze nicely complements the pumpkin flavor.
Banana Macadamia Muffins
These muffins taste even better the next day, so to save time, I often make them the night before. They stay moist for days. —Stasha Wampler, Clinchport, Virginia
Banana Beignet Bites
When I was a little girl, my grandmother took me aside one day and taught me how to make her famous banana beignets. Although we made them during the holidays, they’re pretty fantastic any time of the year. —Amy Downing, South Riding, Virginia
Berry-Filled Doughnuts
Four ingredients are all you’ll need for this sure-bet breakfast treat. Friends and family will never guess that refrigerated buttermilk biscuits are the base for these golden, jelly-filled doughnuts. —Ginny Watson, Broken Arrow, Oklahoma
Lemon Pull-Apart Coffee Cake
I found this recipe in a newspaper and make it often. I like to bake this coffee cake when unexpected company stops in and I need something speedy to go with a cup of coffee. —Mary Tallman, Arbor Vitae, Wisconsin
Pumpkin Ginger Scones
I made these lovely scones one day when looking for a way to use up leftover pumpkin, and I was so excited with the results. I often use my food processor to stir up the dough just until it comes together. It’s so simple to prepare this way. —Brenda Jackson, Garden City, Kansas
Apricot Cream Biscuits
Melt-in-your-mouth good when warm, these shortcut biscuits with a hint of orange prove that the right mix really can offer homemade taste. —Betty Saint Turner, Attalla, Alabama
Pecan Coffee Cake
My mom serves this nutty coffee cake for Christmas breakfast each year. The simple recipe is a big timesaver on such an event-filled morning. Everyone loves the crunchy topping. —Becky Wax, Tuscola, Illinois
Pumpkin Doughnut Drops
I always have a few special treats handy when the grandchildren visit. These cake doughnuts are one of their favorite snacks. —Beva Staum, Muscoda, Wisconsin
Cranberry Banana Coffee Cake
I make this moist cake for Christmas morning every year. It tastes like banana bread but has a sweet golden topping with a nutty crunch. —Gloria Friesen, Casper, Wyoming
Glazed Doughnut Holes
Here’s a simple recipe to create a colorful and fun breakfast—or snack! For the glaze, use any type of juice you like. —Taste of Home Test Kitchen
Sour Cream Chip Muffins
Take one bite and you’ll see why I think these rich, tender muffins are the best I’ve ever tasted. Mint chocolate chips make them a big hit with my family and friends. —Stephanie Moon, Boise, Idaho
Apple Pear Coffee Cake
A friend gave me this apple pear coffee cake recipe to make for a breakfast I was hosting. The pan was empty before the breakfast was over! It’s one of my most-requested recipes, probably because it’s a bit different. —Joanne Hoschette, Paxton, Massachusetts
Cranberry Nut Muffins
These are delicious, beautiful muffins. I serve them during the holidays or anytime cranberries are available. The leftovers always make good breakfast treats. Through the years I’ve tried many cranberry recipes for bread and muffins, but this remains my family’s all-time favorite! —Flo Burtnett, Gage, Oklahoma
Buttercup Squash Coffee Cake
Cappuccino Muffins
These are my favorite muffins to serve with a cup of coffee or a tall glass of cold milk. Not only are they great for breakfast, they make a tasty dessert or midnight snack. I get lots of recipe requests whenever I serve them. The espresso spread is also super on a bagel. —Janice Schulz, Racine, Wisconsin
Rich Chocolate Chip Coffee Cake
When I was a teacher, this recipe was recommended by one of my student’s parents. I’ve made it so many times, I can’t imagine hosting a brunch without it. Chocolate chips add sweet bursts of flavor to the rich and tender coffee cake. —Michelle Krzmarzick
Torrance, California
Raspberry Breakfast Braid
We also like using blackberries, Marionberries, a mixture of raspberries and blackberries, or all three in this quick and easy pastry. —Tressa Nicholls, Sandy, Oregon
Pecan Pie Mini Muffins
While these are delicious year-round, you could easily turn them into an edible Christmas gift. They look festive on a decorative tray wrapped in red or green cellophane or tucked into a giveaway cookie plate. And don’t forget to include the recipe so your recipient can enjoy this treat over and over again! —Pat Schrand, Enterprise, Alabama
Monkey Bread
Both of my boys really enjoyed helping me make this butterscotch monkey bread when they were young. It seemed to taste twice as good when they helped fix it. It’s one of our favorites for breakfast or as a snack. —Carol Allen, McLeansboro, Illinois
Cherry Almond Streusel Scones
My kids and I love to mix the ingredients together and turn out these delicious scones. The tart cherries and the brown sugar and almond streusel complement the tender scones perfectly. —Teresa Ralston, New Albany, Ohio
Monkey Bread Biscuits
I came up with an easy, savory—instead of sweet—dinner version of monkey bread featuring garlic and Italian seasoning. —Dana Johnson, Scottsdale, Arizona
Cinnamon Doughnut Muffins
Back when my children were youngsters, they loved these doughnut muffins as after-school treats or with Sunday brunch. —Sharon Pullen, Alvinston, Ontario
Lemon Blueberry Drop Scones
I enjoy serving these fruity scones for baby and bridal showers. They’re a bit lower in fat than most other scones, so you can indulge with little guilt. —Jacqueline Hendershot, Orange, California. Check out this drop scones recipe by Queen Elizabeth.
Honorable mention
You’ve probably been debating my opinion/ranking skills since I’ve waited until now to mention the ultra-famous Levain Bakery. Known for their thick, gooey cookies, Levain is where cookie fanatics will want to go. I don’t include them in the TOP 5 because it’s really just cookies that they’re known for.
French pastriesEdit
French dessertsEdit
- Angel wings – Sweet crisp pastry
- Calisson – Traditional candy from Aix-en-Provence
- Charlotte – Icebox cake
- Clafoutis – French dessert
- Coconut cake – Cake with white frosting and covered in coconut flakes[2]
- Crème brûlée – Custard dessert with hard caramel top[3]
-
A profiterole, sometimes referred to as a cream puff in other cultures
-
Tarte Tatin is an upside-down tart in which the fruit (mostly apples) are caramelized in butter and sugar before the tart is baked.
Les chouquettes
Pronunciation: Don’t let the number of vowels scare you! Pronounce this “shoo-kette”.
The next French pastry on our list is chouquettes. If you’re looking for an afternoon snack, this pastry is the ideal sweet treat. They are made with choux pastry, a type of light and airy dough used to make pastries in France. Chouquettes are wonderfully simple French desserts, because they are small, bite-sized desserts made with the choux pastry and topped with pearl sugar. Given their size, it’s very easy to get carried away and eat a mountain of these mouth-watering desserts!
External linksEdit
- Media related to Desserts of France at Wikimedia Commons
Dominique Ansel Bakery
One of the best bakeries in Manhattan to try the “cronut”
Chef Dominique Ansel has quite the reputation in the pastry world. He was named the “World’s Best Pastry Chef” by the World’s 50 Best Restaurant Awards in 2017 and listed as one of Business Insider’s “Most Innovative People Under 40”.
Chef Dominique is the youngest and the only U.S. based chef to be awarded the World’s Best Pastry Chef title. His signature creation is the cronut (a croissant-donut hybrid), which Time Magazine named one of the 25 best inventions in 2013.
Though, his other signature pastry the DKA, outsells the cronut 2 to 1. It’s a caramelized croissant-type treat with a gooey center and the perfect combination of sweet and buttery.
This is one of the best bakeries in Manhattan if you want a variety of options. From almost too pretty to eat delicacies, plain, sweet, or savory croissants, and rotating specials like the chocolate chip cookie shot glass with Tahitian vanilla milk, everyone is sure to find something to keep them happy.
Go on weekdays as the weekends can bring insanely long lines.
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A piece of cake
The next time you’re in France, you can try out all of the French pastries on this list and decide which is your favorite. But it doesn’t have to stop there, French bakeries are filled with dozens of incredible and yummy desserts, so you can shop to your heart’s content. Just remember to practice your French food vocabulary while you’re there.
La religieuse
Pronunciation: This is pretty similar to the English word “religious”, simply add a French touch “re-lee-gieuz”.
Despite the name of this French pastry, the only religious link to la religieuse is the fact that it apparently resembles a nun in a habit! This delightful French dessert is similar to the chouquettes because it uses choux pastry. The traditional recipe is made up of two choux buns filled with crème patissière (pastry cream) and then topped off with some dark chocolate ganache. The final touch is the addition of whipped cream to create a white collar.
Supermoon Bakehouse
ONE OF THE BEST BAKERIES IN Manhattan FOR UNIQUE FLAVOR COMBINATIONS AND INSTAWORTHY DESIGNS
Supermoon Bakehouse entered the Manhattan bakery scene in late 2017 and offers trippy and unique treats. They’re known for their cruffin (a croissant-muffin hybrid) with fillings like vanilla cream and rhubarb, strawberry, and basil.
Their menu changes and includes a mix of flavors. Traditional items like the ham and cheese croissant, spinach pie croissant, and salted caramel donut are offered alongside more unique flavor combinations.
The menu changes weekly, but you’ll find items like a rosemary blueberry croissant, s’mores croissant, rose jelly pistachio cream donut, curry mango donut, and banana split croissant.
Arrive early because they can sell out on busy days and weekends.
A menu mainstay is the Croque Monsieur; a ham and cheese croissant made with thick slices of ham and the perfect blend of gouda, cheddar, and béchamel. Probably my favorite ham and cheese croissant on the planet.
I might even venture to say that Supermoon offers the most delicious croissants in NYC with their traditional and unique offerings. This is absolutely one of the best bakeries in NYC and one I make a point to visit every time I find myself in the city.
See alsoEdit
- Cuisine
- List of desserts
- List of French cheeses
- List of French dishes – common desserts and pastries
- Pâtisserie – a French or Belgian bakery that specializes in pastries and sweets. In both countries it is a legally controlled title that may only be used by bakeries that employ a licensed maître pâtissier (master pastry chef).
- Feuilletine, an ingredient of French confectionery, made from crisped crêpes
Le croissant
Pronunciation: The easiest way to sound like a local French person is to say “kwa-son”.
What better way to begin than with the humble croissant? There’s a reason why it’s the favorite pastry for much of France. This buttery and flaky French pastry has been a staple in the country for centuries, but its origins go back much farther to the 13th century in Austria. The modern-day croissant dates to the early 20th century and can be found in every French bakery across the country. While they may be delicious, they are notoriously difficult to make due to the multi-layer format and baking process.
Pain au chocolat
Pronunciation: It’s a tricky one! We’ll show you how to pronounce it with English words: “pan-o-shaw-cola”.
A pain au chocolat is essentially a croissant with chocolate inside. Another staple of French bakeries, this pastry is a firm favorite amongst children and adults alike. Fun fact: There is a debate in France about whether this pastry should be called a pain au chocolat (the most common term) or a chocolatine (commonly used in the southwest of the country).
Honorable mention
While Abraco may be a coffee shop first and foremost, it deserves an honorable mention for NYC bakeries. Unlike most coffee shops that outsource their baked goods, Abraco makes its pastries and other food items in-house.
A staple is the olive oil cake. Everything else in the display case seems to change based on what ingredients can be currently found at the farmer’s market.
There’s plenty of space to hang for a while and the friendly atmosphere is filled with locals. If you want to hang with the locals, Abraco is where you want to go.
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See my other Dessert and NYC blog posts
Have a suggestion for the best bakeries in NYC that I didn’t include? Let me know in the comments below!
Le Paris-Brest
Pronunciation: It looks like it sounds, but the ‘s’ in Paris is silent!
Let’s round off this list of French pastry names with le Paris-Brest. This dessert was invented by a French pastry chef at the request of Pierre Giffard, the editor-in-chief of a Parisian newspaper who wanted to honor a bike race between Paris and Brest. The chef, Louis Durand, invented this dessert in 1910. As with many other French desserts, it is made with choux pastry, and it is in the shape of a bike wheel. It is filled with heaps of praline cream and topped with crispy almonds. If you are a chocolate and pastry fanaticandwould like to explore the world of French pastries, you can take a look at the French à La Carte blog and learn some useful French pastry and chocolate related vocabulary.
Petit Chou
ONE OF THE BEST BAKERIES IN MANHATTAN for…chou pastries and croissants
Being the avid Great British Baking Show fan that I am, when I found a Manhattan bakery with the name “chou” in it, I just had to investigate. Chou pastries are featured all the time on the GBBS, yet, I rarely find these pastries in the US.
If you’re looking for chou pastries, this NYC bakery is the place to go.
Laduree
One of the best bakeries in Manhattan for macarons in a posh setting
French based Laduree has two bakeries in Manhattan. One in Soho and one on the Upper East Side.
The Madison Avenue location (on the UES) is tiny and best for pastries to go. It does have a claim to fame as this was Laduree’s first North America location.
The Soho location is the better of the two with a full restaurant, tea room, and retail bakery. The interior of this New York patisserie is a series of “salons” decorated in full Parisian flare and makes for a relaxing stop.
Ask for a table on the adorable patio if the weather is nice. Be sure to get a few macarons to go and try the chocolat chaud Laduree (a thick and creamy hot chocolate).
If you want an experience, go for the full afternoon tea!
Laduree is one of the best bakeries in NYC if you want to spoil yourself and glam atmosphere.
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La tarte Tropézienne
Pronunciation: This is a bit easier because la tarte is fairly similar in English. Tropézienne should be pronounced “tro-pe-zi-en”.
La Tarte Tropézienne is, as you can probably guess, a French pastry created in Saint-Tropez. If you head to the south of France, you will come across this dessert in most bakeries. A baker named Alexandre Micka designed this famed pastry as a brioche (a type of French bread) flavored with orange blossom. Typically, you’ll find this pastry filled with vanilla cream and topped with pearl sugar. The name of this French pastry was actually suggested by French actress Brigitte Bardot when she was filming in the town of Saint-Tropez and came across this wonderful dessert.
Honorable mention
While the croissants may not be my favorite, the bread is top-notch. Breads Bakery has, after all, won best baguette in NYC. They bake their bread in small batches throughout the day to ensure freshness. If you’re looking for a NYC bakery for fresh baked loaves and baguettes, this is your spot.
Photos: Levain Bakery
Mille-Feuille Bakery
One of the best bakeries in Manhattan to try the Mille-Feuille
Owner and executive pastry chef Olivier Dessyn trained at the Ritz Cooking School in Paris and offers authentic French pastries using only the finest ingredients with no additives or preservatives.
You can taste the commitment to quality in each pastry!
My favorite item is the signature Mille-Feuille. The puff pastry is perfectly laminated with paper-thin layers. The vanilla cream is thick and smooth with just a hint of sweetness. The salted caramel macarons are pretty awesome too.
This Manhattan bakery is perfect if you want something casual and quick as there usually isn’t a line.
Learn languages at your pace
Clara Avrillier is a writer, linguist and content manager living in the South of France. She loves getting out in nature, doing sport, reading and playing music. She also works with expats looking to move to France. Connect with her on LinkedIn.
ReferencesEdit
- Wells, Patricia (1991). Simply French. New York, N.Y.: William Morrow and Company, Inc. p. 276.
- Le Ru, Christelle; Jones, Vanessa (2005). Simply Irresistible French Desserts. Christelle Le Ru. p. 12. ISBN 0476016533.
- Ayto, John (2012). The Diner’s Dictionary: Word Origins of Food and Drink. Oxford University Press. pp. 103. ISBN 0199640246.
- Wilson, Dede (2011). Baker’s Field Guide to Holiday Candy. Houghton Mifflin Harcourt. pp. 98–99. ISBN 1558326278.
- “une religieuse, un éclair”. Pretty Tasty Cakes. 2008-08-31. Retrieved .
- Montagné, Prosper, Larousse gastronomique: the new American edition of the world’s greatest culinary encyclopedia, Jenifer Harvey Lang, ed., New York: Crown Publishers, 1988, p. 401 ISBN 978-0-517-57032-6