Named for co-owners and chefs Lya and Jeff Becnel’s beloved daughter, La Petite Sophie offers what may be the area’s best croissant selection. Both Becnels bring their extensive training (she: Le Cordon Bleu; he: CIA) and experience in both American and German restaurants to bear on sweet and savory varieties of the French breakfast staple, including chocolate almond, kumquat, ham and cheese, and kouign amann, Brittany’s salted caramel take on the pastry. Also available: sweet buns, quiches, muffins, palmiers, and soft German pretzels. 

Now in its third generation, this family-owned bakery is best known for the tens of thousands of king cakes it produces each Carnival season (many of which are shipped out of state) and its custom designed confections, including wedding cakes. While other bakeries on this list may look to Europe for inspiration, Haydel’s remains firmly rooted in New Orleans and Cajun country with Saints-themed cupcakes and the Cajun Kringle, a praline-filled couronne topped with a caramel glaze and pecans.

Wishing Town has emerged as one of the most exciting bakeries in the area in the last few years, selling show-stopping desserts like green tea, durian, and taro crepe cakes; the playful Wishing Cake; and a gorgeous tiramisu, among other creations — not to mention the incredible dim sum and other savory specialties. A second location is set to open on Nashville Avenue in 2022.

It’s not surprising that many bakeries draw from European influences; however Maple Street Patisserie’s charming master baker and pastry chef Ziggy Chichowski, is, in fact, European. The dedication to craft and traditional Viennese and French goods are evident in Maple Street’s beautifully rendered cakes, pastries, and repertoire of classic breads. A low key but warm spot to grab and cup of coffee and a breakfast treat (sausage biscuits are divine) or a sandwich on house-baked bread. 

Nancy Nguyen’s Uptown bakery flies under the radar, situated in a house set back from the street next to a small shopping center on Magazine, but inside she churns out light-as-a-cloud buttercream cakes. Nguyen is more accommodating than many bakers, often trying to get that last-minute cake ready (and sometimes she has some ready in the case). If committing to a cake is a bit much, be sure to scoop up a few of her lovely petit fours, or organize your visit around lunchtime and leave time to devour the chicken salad on a croissant.

The fact that Gracious now has three locations plus a cafe in NOCHI, the fancy new culinary school, speaks for itself. Word of this upbeat, modern, and light-filled breakfast and lunch spot from pastry chef Megan Forman quickly spread and with good reason: Gracious serves up satisfying sandwiches on homemade bread that won’t leave one in a food coma. The chicken tarragon and meatloaf options are good bets. Gracious also offers a small breakfast menu and outstanding breads and baked goods: baguettes, sourdough boules, and ciabatta; pastries, cookies, whole cakes, and pies.

No shortage of Uptown huff has surrounded this longtime Magazine street bakery since Donald Link and partner Stephen Stryjewski took over from the previous (French) owners in 2015. What is undeniable: La Boulangerie’s impressive selection of hearty breads, among them the splurge-worthy olive fougasse, the blue cheese, and rosemary with sea salt loaves. Sandwiches served all day, including Boulangerie’s uptake on the egg McMuffin. Notable: La Boulangerie uses locally milled whole wheat flour, Louisiana honey, and raw sugar.

This bakery and cafe has found a sweet spot (sorry!) in a pocket of Broad (at one time, it was actually on Laurel Street) that for years was in desperate need of one. Step inside sunny and hip Laurel Street Bakery, and it’s hard not to feel an uptick in good vibes. More than anything, it’s bagels that rule the day with a solid selection including spreads, all made in-house. Schmear options include shallot and bacon, date and honey, pimento olive, and lox. And yes, sweets do abound: cakes, cupcakes, cookies, brownies, rolls — you get the picture.

Norma’s is loved for so many things; its cakes, Central American pastries, and other sweets, the imported market goods, prepared meats, and its guava cream cheese king cake, as well as sandwiches, particularly its standout Cuban.

Mayhew is an absolute delight, located in Bayou St. John by former Brennan’s baker Kelly Mayhew. His creations are endless — sweets like lemon cream cheese brioche, sweet potato cream cheese bars, and pumpkin muffins; breads, croissants, breakfast and baguette sandwiches, German pretzels, and pizza for savory options, including French bread pizza, Detroit-style, round, NY-style pies, and most recently Sicilian.

Link Restaurant Group alum Christina Balzebre opened her own bakery to great fanfare, having gained a following at farmer’s markets and then popping-up for Saturday brunch at Mosquito Supper Club. In addition to Balzebre’s stunning tarts, pastries, cinnamon rolls, and crusty loaves of bread, Levee currenyly offers a few breakfast and lunch items (like a garlic croissant bun with prosciutto and asiago cheesewine).

After selling her beloved bread and bagels at farmers markets, pop-ups, and for home delivery throughout the pandemic, local baker Kate Heller opened her much-anticipated bakery, Leo’s Bread, in Spring 2021. Her bakery cafe offers gorgeous bagels and bagel sandwiches, crusty loaves of daily bread (think semolina, sourdough, and wheat sourdough), croissants, sandwiches on semolina, and a few sweets.

Buttermilk Drop Bakery isn’t just a bakery. The busy no-frills location in Treme serves breakfast and sweets to a non-stop line of hungry locals. If you’ve never had a buttermilk drop, think donut hole on steroids, but even that isn’t quite right. Fried and crispy outside, sweet and yielding at its heart, this is a treat of dreams.

Look down as you enter to see the tiles embedded in the sidewalk from when this French Quarter storefront say “Angelo Brocato.” Indeed, the space once belonged to Angelo Brocato’s, the city most beloved gelato and cannoli maker. Croissant has kept its vintage tiled walls and handsome Italian looks, and the result is a classic breakfast and lunch cafe with a secret courtyard worth seeking out. Aside from tarts and mousses, traditional French baked goods include quiches, and of course, croissants. Sandwiches also available.

After years of overseeing the bakery departments of several dozen Rouse’s supermarkets, owner Chaya Conrad traded the corporate model for this bright red corner spot in the funky Bywater. Breakfast options include egg scrambles or “go cups” made from different classic combinations such as egg, bacon, grits, and cheese; shrimp and grits; tofu scramble; or hot sausage, biscuit and gravy. For lunch, build-your-own salad or hearty sandwich options on house-made bread satisfy. Bonus: Live music often pops up on Saturday or Sunday. 

For years this New Orleans East Vietnamese bakery’s perfectly crisp on the outside, soft on the inside take on french bread has been the undisputed reigning champ of po’ boy loaves. Always worth the drive for its banh mi, the bakery also offers a sampling of Vietnamese sweets such as moon cakes, and in season, some of the most sought-after king cakes in town.