Rue de Rivoli / Multiple
The 1903 Rue de Rivoli salon — l’Africain hot chocolate and the Mont-Blanc, Proust’s neighborhood indulgence.
Best for L’Africain hot chocolate and Mont-Blanc pastry on Rue de Rivoli
Pâtissiers & Confectioners — Founded 1900–1945
75 stores · curated ORBIS register
Paris's Angelina pairs its Mont-Blanc pastry with L'Africain hot chocolate at the house founded in 1903. In New Orleans, Angelo Brocato Ice Cream draws on Sicilian confectionery through cannoli and spumoni, with biscotti also in its range. The New Orleans business began in 1905, bringing pastries and ice cream into the same shop tradition. Bad Ischl's Bäckerei & Konditorei Nahmer dates to 1936, combining bread and pastry with Baumkuchen among its baked goods.
Visit official site ↗New orleans / United States
A New Orleans tradition since 1905, Angelo Brocato operates its original storefront at 214 N. Carrollton Avenue, serving cannoli, spumoni, and biscotti made in the Sicilian confectionery style. The shop also ships nationwide through Goldbelly for customers who can't make it to the counter in person.
Best for Gelato, Sicilian confectionery, ice cream parlor
Visit official site ↗Bäckerei & Konditorei Nahmer
Hidden GemBad Ischl, Upper Austria
Nahmer has baked white and dark breads and fine pastries in Bad Ischl since 1936, now run by the family's third generation. Known for its Baumkuchen and holiday specialties, it's one of the few local bakeries open seven days a week.
Best for Baumkuchen and daily bread from a third-generation Bad Ischl bakery
Bäckerei & Konditorei Nahmer has operated in the Austrian spa town of Bad Ischl since 1936, a run now in its third generation of family ownership under the motto "Bäckerhandwerk aus Leidenschaft seit 1936" -- baker's craft driven by passion since 1936.
The bakery organizes its output into three traditional categories: Weissbäckerei (white bread baking), Schwarzbäckerei (dark bread baking) and Feinbäckerei (fine pastries), with Baumkuchen -- the layered "tree cake" -- and seasonal holiday specialties as particular specialties. The business frames bread as a fundamental food rather than a commodity, and markets itself on healthy, sustainable production.
Unusually for a bakery of its size, Nahmer stays open all seven days of the week, including Sundays, from its location on Traunkai in Bad Ischl -- a commitment to daily availability that the business treats as central to its identity as a neighborhood bakery.
Visit official site ↗Bäckerei Münzel (Oberstaufen)
Heritage HouseOberstaufen / Germany
Richard and Elisabeth Münzel took over a Silesian bakery in 1927; after wartime displacement the family resettled in Sonthofen, Allgäu, in 1970, and the business is now run by the fourth generation. Its Oberstaufen street-side stand on the Kirchplatz sells fresh bread, rolls, croissants, cakes and pastries baked daily at the Sonthofen site, with heritage grains like einkorn, emmer and spelt.
Best for Fourth-generation Allgäu bakery reviving einkorn, emmer and spelt grains
Richard and Elisabeth Münzel took over a bakery in Waldenburg, in Silesia, in 1927. Postwar expropriation and expulsion displaced the family from that business, and it took more than two decades of rebuilding before the bakery found a permanent home in Sonthofen, in the Allgäu region of southern Germany, in 1970. The business is now run by the fourth generation of the Münzel family.
Around 30 bakers, confectioners and support staff work daily at the Sonthofen production site, supplying branches across the Allgäu, including Oberstdorf, Immenstadt, Kempten and Oberstaufen, where the bakery runs a street-side sales stand on the town's Kirchplatz with outdoor seating, its first retail format of that kind. All baked goods sold across the branches are produced centrally in Sonthofen rather than on-site at each location.
The bakery has built a specialty around heritage grains, offering bread made with einkorn, emmer, spelt and Waldstaudenroggen, an old forest rye variety, while sourcing deli items like cheese and sausage from regional producers and stating explicitly that it does not use insect flour in any product.
Visit official site ↗Bäckerei Schuster
Heritage HouseGlurns / Laatsch, Val Venosta, South Tyrol
Begun as a small village bakery in Laatsch in 1939, Bäckerei Schuster is now run by the fourth generation, shaping the Vinschgau's signature Vinschger Paarl rye flatbread with long, slow fermentation. It keeps a shop in Glurns and holds organic certification for its rye breads.
Best for Vinschger Paarl and regional rye bread
Visit official site ↗Habous, Casablanca
Bennis Habous is a patisserie and catering house described on its Instagram as founded in 1938 and specializing in traditional Moroccan cuisine. Its account has 31.4K followers.
Best for Traditional moroccan pastries
Visit Instagram ↗Lonlay-l'Abbaye / Normandy / Online
Family biscuiterie since 1909 in a Norman abbey village — sablés, galettes, and organic ranges from a village-scale factory.
Best for Norman sablés, galettes, and gift tins.
Visit official site ↗Kyu-Karuizawa, Karuizawa
Boulangerie Asanoya has baked bread in Karuizawa since 1933, a history the company documents on its own site alongside its current stone-oven methods. The bakery sells through its Kyu-Karuizawa storefront and an online shop that ships bread and pastries nationwide.
Best for Stone-oven bread, baking since 1933
Visit official site ↗Britt's Donut Shop
Hidden GemCarolina Beach Boardwalk
Britt's Donut Shop has fried made-from-scratch glazed donuts on the Carolina Beach boardwalk since H.L. Britt opened it in 1939. Run for more than fifty years by Bobby and Maxine Nivens, the seasonal counter draws long summer lines for its single signature donut.
Best for Made-from-scratch glazed donuts
Visit official site ↗Casa Januário
Heritage HousePorto / Portugal
Casa Januario has traded as a fine grocer, confectioner and wine merchant in the heart of Porto since 1926, now run by the third generation of the founding family. Its Rua do Bonjardim shop and online store sell traditional Portuguese sweets, groceries and wines.
Best for Grocery, Delicatessen, Wine
Visit official site ↗Prague / Czech Republic
Chleba a Máslo ("Bread and Butter") occupies a corner bakery in Prague's Letná district that had already been a neighborhood bakery once before: the site operated as a family bakery from 1920 until 1989, then sat closed through the decades that followed.
Best for A reopened 1920s Prague corner bakery running a Šumava grandmother's rye and roll recipes.
Chleba a Máslo ("Bread and Butter") occupies a corner bakery in Prague's Letná district that had already been a neighborhood bakery once before: the site operated as a family bakery from 1920 until 1989, then sat closed through the decades that followed. In 2018, new owners who had themselves grown up in Letná reopened it, explicitly framing the project as restoring the corner bakery to a neighborhood that had gone without one — not a new concept borrowing old atmosphere, but a real reoccupation of a real address with a documented working history.
The recipes are the other half of the continuity claim: the bakery states its rolls and cakes follow family recipes handed down from a grandmother in the Šumava region, the forested area along Czech Republic's border with Bavaria and Austria known for its own rustic baking traditions. Their bread and buttered rolls are described as having a distinctive soft, flavorful structure, alongside sourdough loaves, rye bread, French baguettes, and a gluten-free rice-flour bread baked daily — a range that covers both the traditional Czech table and the dietary needs of a modern city clientele.
Production runs continuously through the day, with the bakery pulling fresh cakes from the oven roughly every ten minutes so customers can buy them warm — a working rhythm the shop describes directly rather than as marketing gloss. Five years into the current ownership's run (as of the bakery's own account), it reads as a genuine, still-operating link between Prague's pre-war neighborhood bakery culture and its present one, rather than a themed recreation of either.
Visit official site ↗Dubidorfweg 1, 3780 Gstaad / Gstaad / Switzerland
Verified Gstaad door for bread, patisserie, pralines and local-recipe baking from a Gstaad family line dating to 1932.
Best for Family baking and Gstaad pastries
Visit official site ↗Choi Yeong-hwa Bread (최영화빵)
Heritage HouseHwango-dong, Bukjeong-ro
Opened in 1937 and now in its fourth generation, Choi Yeong-hwa is a Gyeongju bakery making the city's red-bean gyeongju-ppang. Boxes of twenty or thirty pastries are wrapped fresh at the Hwango-dong shop for visitors to the old Silla capital.
Best for Gyeongju-ppang from the founding bakery
Visit official site ↗Confiserie Temmerman
Heritage HouseKraanlei 79
This shop on the Kraanlei has sold Ghent's purple, cone-shaped cuberdons — the raspberry-gummy 'neuzekes', or little noses — since 1904, alongside gingerbread, pralines and old-fashioned boiled sweets. Hand-labelled jars and wood panelling mark four generations of the Temmerman family's confectionery.
Best for Cuberdons and traditional Belgian sweets
Visit official site ↗Cucchi
Heritage HouseMilano / Corso Genova
1936 patisserie — the Milanese panettone, the Colomba at Easter, and the Corso Genova institution that four generations have kept alive.
Best for 1936, panettone, Colomba, four generations.
Visit official site ↗Davut Selim
Heritage HouseMardin / Türkiye / Online
A Century-Old Brands Association member trading since 1914, Davut Selim stone-grinds its dibek coffee and colors confections with natural plant dyes. Almond sugar, helva and lokum ship nationwide with card payment.
Best for Stone-ground arabica dibek coffee and Mardin almond sugar
Davut Selim is a member of Turkey's Century-Old Brands Association, a designation tied to continuous operation under one name for over a hundred years, and the business dates its own founding to 1914 in Mardin. Its coffee is stone-ground rather than machine-milled, an older processing method the business highlights specifically for its arabica dibek coffee, alongside the almond sugar, badem şekeri, that uses locally grown Mardin almonds as its base. The confectionery line also leans on natural, plant-based colorings rather than synthetic dyes, a detail that matters for a category, Turkish delight and colored sugar candy, that commonly relies on artificial color. Beyond the stone-ground coffee and almond sugar, the shop makes helva and lokum from the same regional repertoire, sold through an online store with card payment and a consulting hotline staffed from nine in the morning to nine at night. No individual founder is named on the site itself, an omission that stands out given the business's own emphasis on its century-plus continuity, though the Century-Old Brands membership functions as outside corroboration of the 1914 date rather than the company's claim standing alone.
Visit official site ↗Dolle's Candyland
Heritage HouseOcean City Md / United States
A fourth-generation Ocean City institution since 1910, Dolle's Candyland still makes its salt water taffy, buttery caramel popcorn, fudge and caramels on the corner of Wicomico Street and the Boardwalk. Four shops across Ocean City and Berlin sell the sweets, which also ship year-round from the direct online store.
Best for Confectionery, saltwater taffy, caramel popcorn, fudge, candy
Visit official site ↗Promenade 70, 3780 Gstaad / Gstaad / Switzerland
Verified Gstaad door for regional bakery products from a company stating a 1910 origin and year-round fresh production.
Best for Regional bakery goods since 1910
Open city/visitor reference ↗Edgars Bakeri
Hidden GemArendal & Sørlandet, Agder
Edgars Bakeri has baked on the Sørlandet coast since 1906. Its outlets around Arendal turn out traditional breads, pastries and cakes.
Best for Traditional Sørlandet breads and pastries
Visit official site ↗Fairmount Bagel
Heritage HouseMontreal / Canada
Montreal's original bagel bakery, opened by Isadore Shlafman in 1919 and still hand-rolling and wood-firing bagels at 74 Fairmount West in Mile End. The shop sells its bagels fresh over the counter and through local delivery apps.
Best for Hand-rolled, wood-fired bagels from Montreal's original bagel bakery
Visit official site ↗Fitzbillies
Hidden GemTrumpington Street
Fitzbillies has baked its sticky Chelsea buns on Trumpington Street since 1920, drenching the spiralled dough in a signature glaze that draws queues and nationwide mail order. Alongside the buns the cafe turns out sourdough, cakes and cooked breakfasts, with a second branch on Bridge Street.
Best for Chelsea buns and cakes
Visit official site ↗Miyajima, Hiroshima
Fujiiya has made momiji manju since 1925, and its smooth strained red-bean version is registered as one of Hiroshima City's brand products. The maker sells through directly run shops in Miyajima and Hiroshima and offers a sweets-making experience on the island.
Best for Strained red-bean momiji manju and sweets-making
Visit official site ↗Masjed Seyed Street & Sheikh Bahaee Street, Isfahan
Haj Mohammad Ali Seyed Mozaffari opened this confectionery in 1931, and the family still hand-presses pistachio gaz nougat and honey sohan brittle without artificial preservatives. Its Masjed Seyed Street and Sheikh Bahaee Street counters in Isfahan supply the recipes that later carried the name to a Tehran branch as well.
Best for Pistachio gaz nougat and honey sohan brittle
Visit official site ↗Guan Heong Biscuit Shop
Heritage HouseIpoh Old Town, Perak, Malaysia
Guan Heong has baked meat-floss, Hawaiian and salted-bean biscuits in Ipoh since 1918. Its tau sar piah and dried-meat pastries are sold from the original Ipoh premises and a newer Genting Highlands branch.
Best for Meat-floss biscuits
Visit official site ↗Guifaxiang (Eighteenth Street Fried Dough Twists)
Heritage HouseTianjin / China
Guifaxiang has twisted its signature Eighteenth Street fried-dough mahua in Tianjin since 1927, now producing sesame-studded twists, pastries and seasonal gift tins from its factory on Dongting Road. The century-old brand sells through its own Tmall and JD storefronts alongside a network of directly operated Tianjin shops.
Best for Sesame mahua twists, pastries and seasonal gift tins
Visit official site ↗Penang / Online
Descended from the Loong Nam handmade-biscuit shop founded on Penang island in 1928, Ha'ritage sells traditional biscuits alongside granolas and healthier snacks. Its online store ships across Malaysia with free delivery over RM100.
Best for Biscuits, granola, handmade, heritage food
Visit official site ↗Hammond's Pretzels
Heritage HouseLancaster, PA
Hand-rolling, twisting and salting each pretzel individually since 1931, this Lancaster bakery still follows a family recipe dating to the late 1800s. Its own site credits that hand-work for a flavor and texture no machine-stamped pretzel can match.
Best for Hand-rolled Pennsylvania Dutch hard pretzels
Visit official site ↗Yamanouchi / Japan
Hatakan Seido has made confections by hand in the Yudanaka-Shibu hot spring district of Yamanouchi since 1927, known for its 90-year-old recipe for koshian (smooth red bean paste) used in manju buns and dorayaki. The shop sells directly from its Nagano storefront, open daily from 8:30am to 6pm.
Best for Manju and dorayaki with a 90-year-old koshian recipe
Visit official site ↗Hwangnam-ppang (황남빵)
Heritage HouseHwangnam-ppang crossroads, Taejong-ro
Baked in Gyeongju since 1939, this shop presses thin dough around sweet red-bean paste to make hwangnam-ppang, the small floral-stamped pastry that travelers carry home by the boxful. The flagship sits at the Hwangnam-ppang crossroads near the Daereungwon royal tombs, still run by the founding family.
Best for Hwangnam-ppang (red-bean pastry)
Visit official site ↗Altstadt (Herrenstraße), Linz
Jindrak has baked from Herrenstraße since 1929, guarding a Linzer Torte built on shortcrust pastry, a spiced redcurrant filling, and a hand-laid lattice top that the family calls the original recipe. The workshop now supplies nine shops across Linz and produces its own pralines, all made by master confectioners trained in the founders' techniques.
Best for Linzer Torte and pralines
Visit official site ↗Kashiho Maruendo
Heritage HouseNakatsu / Japan
Founded in 1927 by Iwao Harada, this Nakatsu, Oita confectioner still makes matcha gateau, uguisu-bean Warai-ekubo, hand-crafted maru-boro cookies and Hokkaido red-bean monaka from its Okinodai shop, three generations later, shipping nationwide through its online store.
Best for Hokkaido red bean, hand-made since 1927 by the Harada family in Nakatsu
Kashiho Maruendo was founded in 1927 by Iwao Harada, the grandfather of the shop's current proprietor, in Nakatsu, Oita Prefecture, and the name itself carries the founding intent: a wish to "round people's hearts" through comfort and deliciousness, spreading small circles of happiness one sweet at a time. Three generations later, the shop still runs from the same Okinodai neighborhood storefront, open six days a week and closed Wednesdays outside holidays. The signature line runs from Matcha Gateau, described as a moist cake balancing the bitterness of green tea against a rich crumb, to Warai-ekubo, bite-sized treats filled with uguisu (warbler) bean paste, hand-crafted maru-boro cookies made by traditional methods, and monaka - wafer shells filled with red bean paste sourced from Hokkaido, one of Japan's most respected regions for the ingredient. That mix of matcha-forward Western-style cake and classic wagashi wafer work reflects a shop making both traditional and creative Japanese and Western sweets rather than specializing narrowly in one register. Orders can be placed in person at the small storefront, which has room for only six parking spaces, or shipped nationwide through the shop's online store - a modest footprint for a confectioner that has now been baking under the same family name for close to a century.
Visit official site ↗Kee Wah Bakery
Heritage HouseHong Kong / Hong Kong
Kee Wah Bakery traces its founding to 1938, when Wong Yip Wing opened a small grocery store on Shanghai Street in Yau Ma Tei, Kowloon.
Best for Mooncakes and Cantonese bridal cakes from a Kowloon bakery operating continuously since 1938.
Kee Wah Bakery traces its founding to 1938, when Wong Yip Wing opened a small grocery store on Shanghai Street in Yau Ma Tei, Kowloon. The bakery's own account of its origin, published on its site, is specific about how the business survived the Second World War: after the grocery closed, an employee began baking pastries in an improvised oven made from an old oil barrel, selling them to the boat-dwelling communities along the harbour. After the war, Kee Wah opened its first proper factory on Shanghai Street with ten staff and added mooncakes and Chinese bridal cakes to its offerings — the products that would come to define it.
The growth that followed is documented in concrete steps rather than vague claims of tradition: a second store on Pei Ho Street in Sham Shui Po in 1962, a switch from wood-fired to electric ovens in 1971, a first overseas bakery in Taipei in 1982, and a first American bakery in Los Angeles in 1984. Its current headquarters and primary production site is a factory in Tai Po that the company states is ISO 22000 and HACCP certified, a level of operational detail a purely nostalgic or defunct brand would not maintain.
Kee Wah remains a family-run business by its own description, and is distinct in kind from the egg-tart specialists already on record for Hong Kong: its identity rests on mooncakes, Chinese bridal cakes, and wider Cantonese pastry rather than a single item. Since 2010 it has held Caring Company status from the Hong Kong Council of Social Services for its community and charitable work, one more marker of a business still actively operating in the city whose baking history it represents.
Visit official site ↗Higashi Chaya District
Kanazawa confectioner since 1934, specializing in kintsuba bean sweets in a restored machiya at the Higashiyama Chayagai geisha district entrance.
Best for Kintsuba bean sweets since 1934
Kintsuba Nakataya represents one of Kanazawa's enduring confectionary traditions, established in 1934 by the Nakada family. The shop occupies a beautifully preserved machiya—a traditional wooden townhouse exemplifying Edo-period architecture—at the gateway to the historic Higashiyama Chayagai geisha district. The first floor operates as a retail store selling the company's wagashi (traditional Japanese sweets), while the second floor houses Wami, a sit-down sweet shop. The signature kintsuba is prepared using high-quality Hokkaido Dainagon azuki beans, which hold their integrity during boiling and carry natural sweetness. Popular items extend beyond classical kintsuba to include cheesecakes featuring these beans and tarts topped with various pulses (chickpeas, green peas, walnuts). The business hours run 9:00–17:00 daily (last orders 16:00), positioning it as a convenient stop for visitors exploring the adjacent historic district.
Visit official site ↗Mangalore / India / Online
A Mangalore sweet-maker trading since 1909, Komal's is the self-styled King of Halwa with dry-fruit, banana and wheat varieties sold by the 250g pack. The direct online store lists priced halwas and corn mixtures and ships them fresh to the doorstep.
Best for Sweet-shop, halwa, mixtures, banana-halwa, heritage-confectionery
Visit official site ↗Königsallee, Düsseldorf
A family confectioner founded in 1932 and known since 1968 for champagne truffles filled with fresh champagne cream, alongside Baumkuchen and the house Herrentorte. The Düsseldorf cafés on and near the Königsallee anchor a small regional group of pâtisseries.
Best for Champagne truffles, pralines, café pâtisserie
Visit official site ↗Kopenacamos
Hidden GemBaiona, Nigrán, Pontevedra
Josefa Copena and Alfonso Valverde founded Kopenacamos in Nigran's Camos parish in 1920. The family bakery still hand-bakes its signature roscón sweet bread additive-free, a reputation that by the 1970s drew orders from across Spain.
Best for Century-old roscón sweet bread from a Val Miñor family bakery
Kopenacamos was founded in 1920 by Josefa Copena and her husband Alfonso Valverde in the parish of Camos, part of Nigran in Galicia's Val Miñor region. The bakery has stayed in family hands across generations since, with the current team describing its work as honoring "the essential values of the first recipes."
Its signature product is the roscon, a traditional sweet ring bread the bakery credits with an "incomparable texture and flavor," made without additives or dough improvers alongside a wider range of artisanal breads, pastries and cakes. By the 1970s the bakery's reputation had outgrown its home region, with tourists placing mail orders for its products from across Spain.
More than a century after its founding, Kopenacamos still operates from two locations in Nigran and Baiona, on separate winter and summer schedules, and supplies restaurants and specialty shops in addition to retail and home delivery.
Visit official site ↗Aix-en-Provence, France
La Confiserie du Roy René has made Aix's signature calissons, of almond and candied melon, since 1920. Its factory-boutique, La Fabrique des Calissons, is a landmark of Provençal gastronomy.
Best for Calissons d'Aix and Provençal confectionery
Visit official site ↗Dunkirk / North of France / Online
Northern French pastry house since 1904 — pure butter thin waffles and almond thins using the original century-old recipe and traditional ovens from Dunkirk's pastry tradition.
Best for Dunkirk gaufrette wafers and palet biscuits
La Dunkerquoise was founded in 1904 by Louis Preneel, a pastry maker from Malo-Les-Bains in Dunkirk, northern France. Preneel created thin biscuits and pure butter waffles so exceptional that people would travel distances on Sundays specifically to purchase them. The company specializes in artisanal production of pure butter thin waffles, with a recipe that has remained unchanged for over 120 years. La Dunkerquoise uses the same recipe and oven to ensure authenticity of this French specialty. The biscuit factory offers a diverse range beyond their signature waffles, including filled waffles in various flavors, traditional almond bread, fine biscuits, and savory waffles for aperitifs. All products maintain the ingredient standards and craftsmanship established at the brand's founding, making La Dunkerquoise a living example of French artisanal food production maintained through generations.
Visit official site ↗La Peladilla
Heritage HouseMurcia / Spain
Founded in 1902 by José Lorca in San Javier and now run by third-generation owner Fran Pardo in central Murcia, La Peladilla is famed for its trademarked pastel de cierva, a savory-sweet chicken and egg pastry created around 1920. The shop bakes tartas, croissants and pastries daily, hand-wraps its century-old Holy Week bergamot caramels, and has won regional honors including the 1999 Guinda de Oro.
Best for Century-old trademarked pastel de cierva and hand-wrapped Holy Week caramels
José Lorca founded La Peladilla in San Javier in 1902; the confitería is now run by third-generation owner Fran Pardo from a shop in central Murcia, with his own children expected to eventually take over. Its best-known creation, the pastel de cierva, a savory-sweet pastry filled with chicken and hard-boiled egg, dates to around 1920 and is protected as a registered trademark, alongside the La Peladilla name itself.
The confitería also hand-wraps bergamot caramels for Holy Week from a recipe it describes as a century old, and bakes tartas, croissants and other pastries fresh daily, staying open every day of the year including holidays. Its Roscón de Reyes marks the Three Kings season alongside custom fondant cakes for other celebrations.
The shop has collected regional recognition over the decades, including the Chamber of Commerce's Mercurio Prize and the Guinda de Oro from the regional pastry artisans' association, both in 1999, a Solete Guide Repsol listing in 2024, and a 2012 diploma recognizing a collaboration honoring King Felipe VI.
Visit official site ↗Miraflores, Lima
Historic Swiss-founded cafe and pastry shop at Av. Larco 111 on the Miraflores oval in Lima, Peru, open since 1936; still family-run, known for pastries, fondue and a mention in Mario Vargas Llosa's fiction.
Best for Swiss-Peruvian café, pastries and Miraflores history since 1936.
Visit Facebook ↗Aix-en-Provence / Online
Provencal confectioner founded in Aix-en-Provence in 1920 by Ernest Guillet; his son Rene built the calisson business from 1947. Makes the diamond-shaped almond-and-candied-melon calisson d'Aix, plus nougats and fruit pastes, from a factory and museum outside the city.
Best for Aix almond-and-melon calisson lozenges
Le Roy Rene was founded in Aix-en-Provence in 1920 by Ernest Guillet, and it was his son Rene who, from 1947 onward, built calisson production into the core of the business. The calisson itself is much older: legend traces the almond-and-candied-melon sweet to the 1454 wedding of King Rene of Anjou to Jeanne de Laval. Le Roy Rene still makes its calissons d'Aix, along with white and black Provencal nougats, fruit pastes, caramels and chocolates, at a factory and museum just outside Aix-en-Provence that the company opens to visitors.
Leesungdang (이성당)
Heritage HouseGunsan / South Korea
Leesungdang, in the port city of Gunsan, traces to a shop opened in the 1920s. Renamed by its Korean staff after 1945, it remains known for its yachae-ppang and danpat-ppang breads.
Best for South Korea's oldest working bakery, baking in Gunsan since 1945
Leesungdang, in the southwestern port city of Gunsan, is South Korea's oldest continuously operating bakery. Its site traces to a Japanese-run shop opened in the 1920s during the colonial period; when Korea was liberated in 1945, the shop's Korean staff took it over and renamed it Leesungdang, and the bakery has run under that name from the same city ever since.
The shop is known specifically for two items that have anchored its menu for decades: yachae-ppang, a savory vegetable-filled bread, and danpat-ppang, a bun filled with sweetened red bean paste. Business was not always secure — foot traffic through Gunsan declined through the 1990s and strained the shop — but word-of-mouth interest through the 2010s turned Leesungdang into a genuine bread-pilgrimage destination, according to Korean food and travel press covering its turnaround.
The bakery has stayed a family business throughout: by 2019 it was run by the founder's daughter-in-law, and a third generation now operates its Seoul branch, sold under the related name Haetssalmaru. As of 2024 Leesungdang operates its Gunsan flagship at 177 Jungang-ro plus branches in Seoul, Yongin, Hwaseong, and a Gimpo Airport counter that opened in April 2020 — expansion built entirely on a menu that has barely changed since 1945.
Visit official site ↗Les Craquelins de Saint-Malo
Hidden Gem1 rue de la Grassinais, Saint-Malo
Since 1923 this maker has produced the craquelin, the light 'petit pain soufflé' biscuit that is a Saint-Malo specialty. It carries the Produit en Bretagne and Entreprise du Patrimoine Vivant labels.
Best for Craquelins, Breton toasts, palets, jams and caramels
Visit official site ↗Central Linköping
Linds Bageri has baked in central Linköping since 1925, when founders Jakob and Agnes Lind ran the shop with their five sons upstairs. Now spanning six locations across Östergötland from a main bakery in Hackefors, it bakes bread, pastry and custom cakes.
Best for Century-old Linköping bread and custom cakes
Visit official site ↗20 Chi Lăng, Gia Hội, Hue
Thiên Hương has made mè xửng sesame candy from the same Gia Hội street address since 1940, running the chewy, crispy, and "mirror" (gương) versions alongside peanut, black-sesame, and betel candies from recipes passed within one family. Its factory storefront still doubles as the retail shop.
Best for Traditional Hue sesame candy (mè xửng) straight from an 80-plus-year family maker
Visit official site ↗Obernai / France
Founded in 1933 as a family pain d'épices maker, the house was taken over by Mireille Oster in 1997, who diversified its recipes with ingredients gathered from her travels, from ginger and lemon to dates and goji berries. Named an Ambassadrice d'Alsace, she now offers more than 40 varieties from three Alsace shops in Obernai, Colmar and Strasbourg.
Best for 40+ globally-inspired pain d'épices recipes from a 1933 Alsace house
The house was founded in 1933 as a family pain d'épices maker; Mireille Oster took over the business in 1997 and set about diversifying its recipes rather than simply preserving them as they were. An Ambassadrice d'Alsace, she draws on ingredients gathered during her travels, ginger, lemon, dates and goji berries among them, folding them into a spice-bread tradition built on flour, honey, spices and butter.
That diversification has produced more than 40 varieties of pain d'épices, sold from three shops across Alsace: the original in Obernai on Rue du Marché, a second in Colmar, and a third in Strasbourg, the most recent addition to the network. All three keep matching hours, open into the evening seven days a week.
The result is a business that keeps one foot in a regional tradition, Alsatian pain d'épices, while using a single owner's global travel as its main source of new recipes, an unusual combination for a category most often associated with strictly traditional, unchanging formulas.
Visit official site ↗Corfu Town
Papagiorgis has made sweets in Corfu Town since 1924, and its counter on Nikiforou Theotoki runs from almond confections and tarts to house-made ice cream. Traditional Corfiot specialities, including kumquat sweets, sit alongside the pastries.
Best for Almond sweets and ice cream
Visit official site ↗Alcubierre, Huesca
Now in its third generation, this bakery on Alcubierre's main square has made turrón and traditional pastries since 1922, roughly midway between Huesca and Zaragoza. Its almond, chocolate-praline, and marzipan turrones sit alongside caracolas and trenzas baked to the same recipes the shop opened with.
Best for Handmade turrón and traditional pastry from a bakery running since 1922
Visit official site ↗Centro, Mexico City
The grand bakery — a 1927 institution with a multi-story hall of wedding cakes, pan de muerto, rosca de reyes, and every Mexican pastry imaginable.
Best for The cake showroom, the 1927 heritage, and the Mexican pastry encyclopedia.
Visit official site ↗Padua
Graziati has been a landmark Padua pasticceria since 1919, on Piazza della Frutta by the Palazzo della Ragione, famed for its hand-layered millefoglie and the local pazientina. Its cakes and panettoni are sold in the shop and through an online store.
Best for Pastry, millefoglie, panettone, cakes
Visit official site ↗Verona / Italy
Pasticceria Perlini has made traditional Veronese pastries, chocolates and savory bites from its Via Tombetta shop in the Borgo Roma district since 1929. It's known locally for nadalin and panettone during the holidays, and also takes custom cake and catering orders for events.
Best for Century-old Verona pasticceria known for nadalin and panettone
Visit official site ↗Italy
Run by the Gronchi family since 1927, this pastry shop on Via Roma has been the official maker of the Torta dei Fieschi since 1949, baking the dessert each year for the medieval Fieschi reenactment in Piazza dei Fieschi on August 14th. Its signature Carugetti pair hazelnut meringue with dark chocolate alongside a case of traditional Ligurian sweets and brioche.
Best for Torta dei Fieschi and Carugetti pastries
Visit official site ↗Parma / Italy
Baking in Parma since 1902, Provinciali turns out artisan gelato, colombe, panettoni and the city's classic Duchessa and Violetta di Parma sweets. Its Montanara premises on Via Carmignani pair the pastry counter with a cafe and cocktail bar.
Best for Pastry, gelato, panettone, Parma sweets
Visit official site ↗Piekarnia Kuźmiuk
Heritage HouseLublin / Poland
Piekarnia Kuźmiuk has baked on Furmańska Street in Lublin's Old Town since 1944, run continuously by one family on its own rye sourdough starter with no additives or preservatives. Its shop sells breads, cebularz flatbreads, challahs and pastries unchanged for nearly 80 years.
Best for Continuous family bakery since 1944
Piekarnia Kuźmiuk has baked at 4 Furmańska Street in Lublin's Old Town, 150 metres from Castle Square, since 1944. The business describes itself as the oldest artisan bakery in Lublin and one of the oldest in Poland still run continuously by a single family, a claim tied to nearly 80 unbroken years at the same address.
The bakery keeps its own rye sourdough starter and states it uses no baking additives, bread improvers, preservatives or ready-made mixes, sourcing ingredients instead from a local, family-run mill. Recipes are described as unchanged for years, covering a range of rye flours from light through wholemeal alongside wheat and spelt breads.
Beyond bread, the shop makes cebularz — Lublin's onion-topped flatbread — along with challah, rolls, pastries, cakes, croissants and bagels. Operating through Poland's postwar decades and the transition out of communism without a change of family ownership is, on its own, most of what the bakery leans on: continuity, not reinvention, as the selling point.
Visit official site ↗Poilâne
Heritage HouseSaint-Germain / Paris
Paris bakery founded in 1932 by Pierre Poilane at 8 Rue du Cherche-Midi in Saint-Germain-des-Pres; still family-run, now led by his granddaughter Apollonia, baking the wood-fired sourdough miche stamped with a P.
Best for Pierre Poilâne's 1932 P-scored miche, baked in wood-fired ovens
Poilane is a Paris bakery founded in 1932 by Pierre Poilane, a native of Normandy, at 8 Rue du Cherche-Midi in the 6th arrondissement. At a time when Paris was moving toward white baguettes, Poilane baked large round sourdough loaves from stoneground, unprocessed flour in wood-fired ovens; each miche is scored with a P. Pierre's son Lionel began taking over the business in 1973 and expanded it internationally. Since Lionel's death in 2002, the bakery has been run by his daughter Apollonia Poilane, continuing the same wood-fired sourdough method across three generations.
Visit official site ↗Primrose Candy Company
Hidden GemWest Side
Frank and Mae Puch started this Chicago confectioner in 1928, and four generations later it still makes family-recipe candies including Hunky Dorey, a caramel corn studded with pecans and almonds. The factory turns out chewy caramels, hard candies, and sugar-free sweets from its longtime West Side plant.
Best for Caramel corn and old-recipe candy
Visit official site ↗Printenbäckerei Klein
Hidden GemAachen (Germany)
Family-run since 1912, Printenbäckerei Klein hand-bakes hard and soft Aachener Printen, Spitzkuchen and Moppen from a secret recipe at its Franzstrasse shop. Its own Printenmuseum next door gives guided tours of the craft's history.
Best for Hand-baked Aachener Printen and a working Printen museum
Printenbäckerei Klein traces its roots to 1912, giving the family more than a century in Aachen's Printen trade -- the city's dense, spiced gingerbread, sold hard or soft depending on how long it's kept. The bakery still operates from its historic base near Franzstrasse, in the heart of Aachen's old town, and describes its recipe as a closely held "Printen Geheimrezept" passed down within the family.
Beyond the standard hard and soft varieties, Klein bakes regional specialties including Spitzkuchen and Moppen, and offers vegan and lactose-free versions alongside seasonal Christmas and Easter ranges. Products are sold through the shop, gift boxes and wooden crates, and an online store with home delivery.
What sets Klein apart from Aachen's other Printen bakeries is its attached Printenmuseum, where guided tours walk visitors through the history and production methods behind the craft -- pairing the retail bakery with a standing exhibit on the trade itself.
Visit official site ↗Ridgewood, Queens
Rudy's opened in Ridgewood, Queens in 1934 as the neighborhood's German bakery. Ralph DiFonzo bought the shop in 1980 with his niece Antonetta Binanti, a Naples-born immigrant, who kept traditional strudel, Bienenstich, and Linzer tart recipes alive.
Best for German-recipe strudel and Bienenstich cake, baked in Ridgewood since 1934.
Visit official site ↗Sam Berg
Hidden GemArendal & Grimstad, Agder
Samuel Berg opened this Grimstad bakery in 1924; three generations later, Sam Berg Nærbakst bakes more than 25 bread varieties daily, including the signature Grimstadbrødet, plus custom celebration cakes. It now also serves Arendal and supplies regional grocers and hotels.
Best for Grimstadbrødet and celebration cakes since 1924
Samuel Berg opened the first Sam Berg bakery in Grimstad, on Norway's southern coast, in 1924. The business has stayed in family hands through three generations since, evolving from a single neighborhood bakery into a modern artisanal operation registered today as Sam Berg Naerbakst AS.
The bakery's daily output runs to more than 25 bread varieties, headlined by its own Grimstadbrodet, alongside homemade crackers and a full line of custom celebration cakes made to order. A second retail location now serves the nearby town of Arendal, and beyond its own shop counters, Sam Berg supplies bread and baked goods wholesale to grocery stores, canteens and hotels across the region.
A century after Samuel Berg's first loaves, the company still frames its identity around local tradition and knowledge passed down through the family, even as its customer base has grown well past its original Grimstad neighborhood.
Visit official site ↗San Roque
Hidden GemLambayeque (Chiclayo metro area)
San Roque began in 1920 when Lambayecan women baked traditional sweets for charity, and by 1933 it had registered the King Kong, a layered alfajor of shortbread, manjar blanco, and fruit jams named for the film gorilla. From its Lambayeque factory near Chiclayo it now makes more than thirty confections, including pineapple and chirimoya versions of the giant alfajor.
Best for King Kong alfajor and Lambayecan sweets
Visit official site ↗Scaturchio (1905)
Heritage HouseHistoric & Traditional Shops, Naples / Online
Scaturchio has made pastries in Naples' Piazza San Domenico since 1905, becoming a landmark of the city's confectionery. The shop is best known for its sfogliatelle and ministeriale pastries, sold from that same historic square.
Best for Sfogliatelle from the source.
Two Scaturchio brothers opened a pastry shop on via Toledo in Naples at the start of the twentieth century. They brought the almond-paste tradition of Calabria with them and later added a chocolate factory. The younger brother, Giovanni, returned from the First World War with an Austrian wife and a daughter named Ivanka. He opened the Pasticceria on Piazza San Domenico Maggiore. Strudel and Sacher joined the Neapolitan repertoire, and he perfected the Brioche del Danubio in sweet and savoury versions. In the 1930s the house created the Ministeriale, a chocolate pastry whose preservation method is still kept secret. Francesco Cannatiello arrived from Calabria in the same decade and married Ivanka. After the war Francesco ran the workshop as a cake decorator. Ivanka kept the till and the books, and her brother Mario handled public relations. In 1994 the house made the Baba Vesuvio for the G7 summit in Naples, a baba shaped like the volcano that still fills the window. The historic shop at Piazza San Domenico Maggiore 19 hosts a sfogliatella workshop for visitors. Casa Scaturchio upstairs occupies the palazzo of the Dukes of Casa Calenda and was renovated by architect Giuliano Andrea Dell'Uva for private events. Further shops trade at Piazza Amedeo and on Via Luca Giordano in Vomero. Others stand inside Napoli Centrale station and Roma Termini.
Visit official site ↗Tanukikoji, Sapporo
A Sapporo confectionery shop selling Japanese and Western-style sweets from its city-center main store. Senshu-an was established in 1921.
Best for Japanese and Western-style sweets from a Sapporo confectioner established in 1921
Visit official site ↗Humboldt Park
Dinah Grossman's Humboldt Park soda fountain and pie shop, built around a salvaged 1928 marble soda-fountain bar from Milwaukee's Sangor Drug, her grandmother's old hangout.
Best for House-made pie, ice cream and soda
Spinning J opened in Chicago's Humboldt Park in 2015, founded by chef and baker Dinah Grossman. It grew out of Cheap Tart Bakery, a pie-delivery business Grossman had run out of a commissary kitchen since 2010, before she found a Humboldt Park storefront to open a full soda fountain and bakery.
The shop's centerpiece is a 1928 marble soda-fountain bar, complete with its original stools and brass foot rail, which Grossman found and bought while equipment-hunting at a Masonic lodge outside Milwaukee slated for demolition. She later realized the bar had come from Sangor Drug in Milwaukee — the same drugstore counter where her grandmother, Ethel, used to spend time. The shop's name, 'Spinning J,' is a double reference: to 'spinning jenny,' the folk name for winged maple-tree seeds, and to a spinning-jenny silver necklace that was her grandmother's signature piece of jewelry.
The menu centers on house-made sodas and phosphates served at the vintage counter alongside seasonal pies and pastries carried over from the Cheap Tart days — giving the shop a documented personal and object history behind what would otherwise read as a generic soda-fountain description.
Visit official site ↗Saint-Michel-Chef-Chef / Loire-Atlantique / Online
Biscuit maker since 1905 from Saint-Michel-Chef-Chef — galettes, madeleines, and sablés with sel de Guérande, baked in France.
Best for Galettes, madeleines, and everyday French biscuits.
Visit official site ↗Nakasu-Kawabata, Hakata, Fukuoka
Suzukake has made Hakata wagashi since 1923, working from the teachings of first-generation master Saburo Nakaoka. The Nakasu-Kawabata main shop pairs a confectionery counter with a tearoom serving seasonal sweets that rotate monthly.
Best for Seasonal Hakata wagashi and a tearoom
Visit official site ↗Rue Théodore Stéfani 3, 3963 Crans-Montana / Crans-Montana / Switzerland
On Rue Théodore Stéfani. The smell of bread before you reach the till. Continuous family bakery since 1943 — not a chain corner. The morning run for croissants is still a local errand. Walk it early if you want the bread still warm.
Best for Bread and pastry — continuous family bakery since 1943
Visit official site ↗Melk / Austria
Trading on Wienerstrasse in Melk since 1912 and run by the Teufner family since 1971, this bakery sells handmade regional breads and pastries over its backshop counter. A cafe and lunch service accompany the daily-changing pastry case.
Best for Handmade regional breads and pastries from this Melk bakery, family-run since 1971
Visit official site ↗Janpath, New Delhi
In-house patisserie of The Imperial, the heritage hotel on Janpath conceived by architect Blomfield in 1934 and opened by Lord Willingdon in 1936; makes pastries, chocolates and wedding cakes for the hotel's dining rooms and banquets.
Best for Fine chocolates, pastries, and wedding cakes in Delhi
The Imperial Patisserie operates inside The Imperial hotel on Janpath (formerly Queensway) in New Delhi's Connaught Place district. The hotel itself was conceived in 1934 by the architect Blomfield and inaugurated in 1936 by Lord Willingdon, making it one of the first hotels built in the new capital. Its eight-acre grounds are lined by twenty-four royal palms said to have witnessed the construction of New Delhi, and its public rooms hold a collection of more than 5,000 works of art from the 17th and 18th centuries. During the years leading up to Partition, the hotel served as a meeting ground for Jawaharlal Nehru, Mahatma Gandhi, Muhammad Ali Jinnah and Lord Mountbatten, who held some of their discussions on its verandahs. The patisserie is part of the hotel's dining operation, producing pastries, chocolates and wedding cakes alongside The Imperial's other restaurants and bars. Current hotel materials refer to this operation as 'Haute Pâtisserie' rather than 'The Imperial Patisserie,' though both describe the same in-house bakery and confectionery counter serving hotel guests and Delhi residents ordering cakes and sweets for private occasions.
Visit official site ↗Titay's
Hidden GemLiloan
Margarita 'Titay' Frasco began baking ring-shaped cookies in Liloan in 1907, and a visiting governor is said to have christened them rosquillos. Still family-run past its centennial, the bakery makes rosquillos alongside torta, ensaimada and other Cebuano pasalubong.
Best for Rosquillos and Cebuano pasalubong
Visit official site ↗Münster / Germany
Theodor Tollkötter founded this Münster bakery in 1905; today more than 60 bakers turn out some fifty breads and thirty roll varieties a day, including its DLG-certified Hausbrot. The bakery mills heritage grains like emmer on its own stones, selling from six city branches, market stalls and its Brotversand mail-order service.
Best for DLG-certified Hausbrot and heritage-grain breads milled in-house
Theodor Tollkötter founded this Münster bakery in 1905 on Ewaldistraße; what began as a small family shop has grown into a mid-sized operation employing more than 60 trained bakers and pastry specialists. The bakery now turns out roughly fifty bread varieties and thirty kinds of rolls each day, including its popular Knüfchen.
Its signature loaf, the Hausbrot, was created by baker Johannes Bungardt: a seven-pound sourdough rye-wheat loaf with a thick, crackling crust, distinguished by continuous DLG quality certification. The bakery mills its own grain on natural millstones at its production site, and has built a specialty around reviving heritage varieties like emmer, an ancient grain cultivated for some 8,000 years, sourced from local growers for its higher mineral content.
Tollkötter sells through six retail branches across Münster and its weekly farmers' market stalls, and ships bread nationally through its Brotversand mail-order service, extending a century-old recipe well beyond the city where it started.
Visit official site ↗Tong Heng
Heritage HouseSingapore / Singapore
Tong Heng was founded in 1935 by Cantonese emigre Fong Chee Heng, who had sold snacks from a pushcart in Singapore's Chinatown before opening a shop on Smith Street. Now run by fourth-generation owner Ana Fong from South Bridge Road, the bakery still hand-bakes its trademarked diamond-shaped egg tarts daily.
Best for Trademarked diamond-shaped egg tarts, hand-baked since 1935
Tong Heng traces to the 1920s, when Cantonese emigre Fong Chee Heng arrived in Singapore from Guangdong and began selling drinks and snacks from a pushcart in Chinatown. In 1935 he opened a proper shop, Tong Heng Tea Room, at 33 Smith Street, introducing the bakery's signature egg tart and a traditional omelette toast.
When the Singapore government acquired Smith Street in the late 1970s, the bakery relocated to South Bridge Road, where its Chinatown shop still stands today. Its egg tarts have gone through several shapes over the decades and settled on the trademarked diamond form the bakery is now best known for, alongside other handmade Cantonese pastries, coconut and charcoal egg tarts, kaya, heritage cookies and mooncakes.
Tong Heng is now led by fourth-generation owner Ana Fong, who has worked to modernize the nearly century-old family bakery while keeping its hand-crafted production methods. The bakery operates two Singapore locations, in Chinatown and at Jurong Point, plus an online storefront on Shopee.
Visit official site ↗Hakata, Fukuoka
Toundo has baked Niwaka-senpei since 1906, crisp egg biscuits shaped like the half-mask of Hakata Niwaka street comedy. The family firm sells the senpei boxed with a paper mask from its Hakata base.
Best for Niwaka-senpei egg crackers
Visit official site ↗Pont-Aven / Brittany / Online
Pont-Aven’s 1920 biscuiterie — "good things" in Breton; Gauguin-adorned tins of pur-beurre palets and galettes, now shopped under the Gavottes group roof.
Best for Breton butter galettes and painted tins.
Visit official site ↗Kungsgatan 55, Stockholm
Stockholm bakery since 1928 — kanelbullar (cinnamon buns), princess cake, and Swedish pastries in an Art Deco setting.
Best for Kanelbullar, princess cake and Swedish pastries
Visit official site ↗Wittamer
Hidden GemPlace du Grand Sablon / Online
Founded on the Place du Grand Sablon in 1910, this family house makes pralines, macarons, viennoiserie and celebration cakes on the premises. It holds a warrant to the Belgian royal court and still runs its original Sablon boutique alongside a second shop in Uccle.
Best for Tarragon praline, patisserie, ice cream
Visit official site ↗Curated ORBIS register · official links shown where recorded