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.