Photo Courtesy Misha Hettie for Bakery Lorraine

3. Le Marais | San Francisco, CA

After moving to the U.S. for business school, Patrick Ascaso pined for the pastries of France. Two decades later, he hired a head baker and a pastry chef and opened up shop in San Francisco, where the team has won endless accolades for their naturally leavened bread made with locally milled organic flour, and their levain-based viennoiserie, painstakingly crafted from countless layers of fermented dough, cultured butter, and air.

4. Cannelle Patisserie | Queens, NY

One of NYC’s most impressive pâtisseries is tucked away in a strip mall in East Elmhurst, Queens. Former Waldorf-Astoria pastry chefs Jean Claude Perennou and Gnanasampanthan Sabaratratnam paired up to pursue a mutual passion for regional French sweets like buttery Gâteau Breton, Pear Bourdaloue, Saint Honoré, and Paris-Brest, to the great delight of the nearby expat community and utter devotion of the not-as-locals who work up an appetite on the long walk from the subway.


  1. I would also highly recommend Nathaniel Reid Bakery in Maplewood, MO (St Louis) He is classically trained at the Paris Cordon Bleu and he is an amazing talent. His bakery has a web site and a Facebook page . And here’s the link to a preview opening article. I spend several weeks in Paris every year and his chocolate Sambava is the best chocolate pastry I’ve had anywhere. Thank you for taking a look at his work.

  2. For years I have been lamenting the lack of real French bakeries where I live in North Texas. We have a chain called La Madeleine, but the past few years, the quality of the baked goods is what I’d call “meh – prepared for the masses.” I’m glad to know that a great French bakery is only a 4-1/2 hour drive/1 hour plane ride away. 😉 I do wish I’d known this before we were at The Pearl last spring break, tho!

    Fortunately, we do have a great place nearby to get macarons called Chelle’s, but a girl needs a St. Honore every now and again,too!


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