74 stores · curated ORBIS register
Long John pastries give Achenbach's Pastries a named starting point, alongside the pies and bread made in Leola. The Pennsylvania bakery began in 1954, while the Bay Area's Acme Bread Company followed in 1983 with hearth-baked loaves. Long fermentation is part of the latter's breadmaking, which grew from a connection with Chez Panisse. Grenoble's Au Chardon Bleu brings baking and pâtisserie together, using local ingredients that include Label Rouge flour from the Trièves.
Baghdad
A Baghdadi sweets house making baklava, min al-sama, nougat and nut sweets since 1974. It packs them in gift tins sold through its own online shop with international delivery.
Best for Traditional Iraqi baklava and Baghdadi sweets gift tins
Leola, PA
Open in Leola, Pennsylvania since 1954 and marking more than 70 years in business, this bakery calls itself the 'Home of the Long John.' It turns out scratch pies, cakes and wholesome breads alongside its namesake pastry from the same Main Street storefront.
Best for Long Johns and scratch-made pies
Berkeley / USA
Hearth-baked, long-fermented Bay Area bread from the bakery that grew directly out of Chez Panisse's kitchen in 1983.
Best for Hearth-baked, long-fermented Bay Area bread from the bakery that grew
Acme Bread's own account of its founding runs through Chez Panisse. Steve Sullivan was a 22-year-old busboy at the Berkeley restaurant when he became fixated on bread baking after reading Elizabeth David's English Bread and Yeast Cookery on a trip to Europe. He began bringing his own home-baked loaves to the restaurant for feedback; when the kitchen grew dissatisfied with the commercial bread it was buying, Alice Waters asked Sullivan to bake for Chez Panisse directly, a role he held for four years before striking out on his own.
In September 1983, Sullivan and his wife and business partner, Suzie Castello, opened The Acme Bread Company in a building owned by wine merchant Kermit Lynch, with Lynch and Waters both backing the venture. The bakery's founding mission, stated on its own site, was "to improve the quality of bread available in the Bay Area by baking and delivering carefully-made, crusty, long-fermented, hearth-baked bread to restaurants and stores." Acme moved to 100% organic flour in 1999, a commitment it has held since.
Acme sits at a specific point in the Bay Area's bread history: it predates the modern Tartine-style sourdough wave by roughly two decades and represents the direct link between the Chez Panisse-era push for slow-fermented, hearth-baked bread and the artisan-bread market that followed. The company expanded to Mountain View in the mid-1990s and to San Francisco's Ferry Building in 2002, and remains run in part by Sullivan and Castello's daughters, Becca and Rachel, alongside longtime shareholders.
Grenoble, Isère, France
Founded in 1989, this Grenoble institution works as pâtissier, chocolatier, glacier, and baker across six shops, making everything fresh daily in a 500-square-metre lab. It leans on local ingredients, including Label Rouge flour from the Trièves.
Best for Long-standing all-round Grenoble artisan house
Bahnhofstrasse 28 / Zermatt / Switzerland
You smell it before you see the window: butter, yeast, and the particular warmth of a room that has been baking since 1965. Four counters. One family. More than sixty years. Bergführerbrot — mountain-guide bread — won the Bakery Trophy in 2010 as the best bakery product in Switzerland. It is the loaf the hotels and the fondue pots ask for. Matterhörnli are the chocolate peaks filled one by one by hand: gianduja and nougat inside milk couverture, or a winter version in dark Maracaibo with liqueur. Walliser rye under.
Best for Morning bread, the hotel-grade loaf you take back to the apartment, the chocolate mountain that is actually made here
Lützner Straße, Leipzig-Lindenau, Germany
Family-run in Leipzig-Lindenau since 1950, this bakery still hand-works its bread doughs and sources flour from small regional mills for its breads and Saxon stollen. Its specialty is the Original Leipziger Lerche, an almond-shortcrust pastry filled with jam and marzipan.
Best for Original Leipziger Lerchen and hand-worked bread
Kleinert has run its bakery in Leipzig-Lindenau as a family business since 1950, sourcing flour from small mills in Leipzig-Engelsdorf, Niederwiesa and the Erzgebirge region rather than industrial suppliers. Bread dough is still worked by hand — "Alle Brotteige arbeiten wir noch von Hand auf," the bakery states — and each roll is shaped individually before baking.
The bakery's signature is the Original Leipziger Lerche, a shortcrust pastry with a history tied to an actual songbird. Roasted lark was a popular Leipzig delicacy into the 1870s — as many as 400,000 birds were sold in a single year in the early 18th century — until King Albert of Saxony banned lark hunting in 1876 to protect the species. Leipzig's bakers responded with a sweet substitute: a shortcrust shell filled with crushed almonds and a cherry standing in for the bird's heart, topped with a lattice of crossed dough strips recalling the original pastry crust. The name "Leipziger Lerche" has been a protected term of the Saxon bakers' guild since 1998.
Alongside the Lerche, Kleinert bakes Saxon stollen and wedding and celebration cakes, and belongs to the Landesinnungsverband Saxonia, the regional bakers' guild. The business is one of many small Leipzig bakeries carrying a pastry tradition that began, unusually, as a way of replacing a food that was banned rather than one that fell out of fashion.
Hauptstrasse, Bönigen (Interlaken region)
Bäckerei-Konditorei Feuz has baked bread and seasonal pastries in the lakeside village of Bönigen since 1958, sourcing grain grown, milled and processed entirely within the Canton of Bern. Its on-site café serves visitors along Lake Brienz.
Best for Canton Bern grain baked into bread since 1958
Bordeaux / Online
Baillardran has specialised in the canelé since 1988, baking the small fluted cakes with their dark caramelised crust and soft rum-and-vanilla centre in fluted copper moulds. Its boutiques across Bordeaux sell the pastries fresh through the day alongside boxed assortments.
Best for Canelés baked in copper moulds since 1988, sold fresh across Bordeaux boutiques
Central Kolkata
Banchharam Ghosh opened the Central Kolkata sweet shop in 1974, and the house now makes more than 250 Bengali sweets and savouries. Its range includes jal bhara and taalshash alongside ghee-rich traditional confectionery, giving shoppers a broad Kolkata sweet-shop assortment without turning an ingredient promise into an objective quality ranking.
Best for Jal bhara and a wide traditional sweets range
Żebbuġ
Beehive Nougat is a family-run confectioner in Zebbug, established in 1948 and currently led by Robert Caruana. It makes soft white nougat from egg white, sugar and candied fruit, and hard black nougat with almonds, hazelnuts, cashews and sesame seeds.
Best for Soft white and hard black Maltese nougat
Appenzell
Bischofberger in Weissbad specializes in Appenzeller Bärli-Biber, honey-spice gingerbread with almond filling. The family took over the bakery in 1960 and has specialized in Bärli-Biber production since 1963.
Best for Appenzeller Bärli-Biber with almond filling, specialized here since 1963
Afa / Corsica / Online
Corsican biscuit maker founded in 1983 in Appietto, near Ajaccio, by the Fenech brothers, who began making canistrelli — twice-baked Corsican biscuits — in their family garage before growing into a recognized producer of traditional island pastries.
Best for Corsican canistrelli biscuits from the hills above Ajaccio
Biscuiterie d'Afa was founded in 1983 in Appietto, a village in the hills above Ajaccio in Corsica, by the Fenech brothers. They began making canistrelli — the island's traditional twice-baked biscuits, sliced and baked a second time to give them their characteristic crunch — from their family garage, following a traditional Corsican recipe, and made their own early delivery rounds to sell the first batches locally. As demand grew, the brothers refined their recipes, expanded their range and invested in more efficient, modern production equipment while keeping the same base recipes rooted in Corsican tradition. Today the company produces a wider range of canistrelli variations alongside other Corsican specialties, including biscuits made with chestnut flour, clementine, and myrtle liqueur — ingredients tied to the island's own agricultural products. The business remains associated with the Fenech family and is based in Appietto, within the Ajaccio area, where it also runs canistrelli-making workshops for visitors. Biscuiterie d'Afa is now recognized within Corsica's food industry as one of the longer-established producers of canistrelli, having grown from a garage operation into a company with dedicated production facilities while continuing to emphasize handmade technique and local ingredients.
Drôme Provençale / Online
Family biscuit maker based in Saint-Maurice-sur-Eygues, Drome Provencale, rooted in an 1880s almond-trading business; bought the local Croquette de Vinsobres recipe in 1985 and formally became Biscuiterie de Provence in 1995.
Best for Almond-craft regional biscuits from lavender-country Drôme provençale
The Bedouin family's involvement with Provencal almonds dates to 1883, when Joseph Bedouin began supplying herbalists with apricot kernels, cherry stalks, linden flowers and almonds. Over several generations the family's almond trade grew into whole, powdered, slivered and crushed forms sold to bakers, pastry chefs and nougat makers across the region. In 1985 the family acquired the recipe for the Croquette de Vinsobres, a local biscuit tradition, and in 1995 formally founded Biscuiterie de Provence, based in Saint-Maurice-sur-Eygues in the Drome Provencale. In the 2000s, Frank Bedouin took over the business from his father and uncle, continuing it as a family operation. The biscuiterie markets its recipes as free of additives, artificial coloring, preservatives and palm oil, built on almond expertise passed down through six generations.
Seoul / South Korea
Operating in Seoul's Gahoe-dong since 1949, Biwon Tteokjip hand-mixes and steams its rice cakes daily, grinding red-bean fillings and roasting sesame in-house rather than buying premade. The shop sells its royal-court-style tteok and gift sets both from its storefront and through its own online ordering system.
Best for Tteok, Rice cakes
Bonn-Oberkassel
Café Breuer has run a Konditorei and confiserie in Bonn-Oberkassel since 1959, sending cakes, handmade pralines and stone-oven breads to the counter straight from its adjoining manufactory. The family patisserie makes its full range of pastry and chocolate work in house rather than buying it in.
Best for Cakes, pralines and stone-oven bread
Ipoh, Perak, Malaysia
Ching Han Guan has handmade biscuits and soft candy in Ipoh since 1949, when its founder carried family recipes from Chaoyang, China, and went on to pioneer the city's meat-floss biscuit. Two shopfronts, on Jalan Sultan Iskandar and Jalan Yau Tet Shin, still sell those biscuits alongside mooncakes and wedding gift sets.
Best for Meat-floss biscuits and soft candy
Taiping / Malaysia
Chok Kee has hand-made its Taiping kaya puffs since 1947, when the current owners' grandfather opened the small bakery in Kampung Baru Aulong, Perak, using recipes since passed down through three generations. Customers pre-order by phone or WhatsApp for pickup, or buy online through the shop's Shopee storefront.
Best for Three-generation kaya puffs, handmade in small batches since 1947
Chok Kee has made its kaya puffs in Taiping, Malaysia since 1947, when the current owners' grandfather began the business. The pastry — a golden, flaky puff filled with rich, aromatic kaya (coconut-and-egg jam) — has stayed largely the same across more than seven decades and three generations of family bakers.
The bakery still makes its kaya puffs fresh daily in small batches at its shop in Kampung Baru Aulong, following what it describes as time-tested recipes passed down through the family. Because batches are limited, the bakery recommends customers pre-order ahead of pickup rather than relying on walk-in stock.
Orders can be placed by phone or WhatsApp for collection at the Taiping shop, which is open from 9 a.m. to 6 p.m. subject to holiday changes, or bought online through the bakery's Shopee storefront.
Nice / Riviera / Online
Riviera confiseur since 1949 crystallizing flowers and citrus — rose petals, violets, and clémentines confites.
Best for Candied flowers, citrus confits, and Riviera sweets.
Murcia / Spain
Confiteria Maria Jose is a family pastry shop in the Murcian huerta village of Javali Viejo, baking dulces, tartas and savoury pastel de carne by hand since 1987. The counter also carries local wines and beers chosen to pair with the artisan bakes made daily in its obrador.
Best for Pastel de carne, dulces, tartas and Murcian drinks
Burgos
This family confectionery has baked in Burgos since 1972, turning out the flaky palmeras, hojaldres and celebration cakes that fill its glass cases. Everything is made in the house obrador rather than bought in, a point of pride in a city that takes its pastry seriously.
Best for Palmeras and artisan pastries
Poznań / Poland
Cukiernia Jagódka has baked in Poznań since 1988, turning out wedding cakes, traditional Polish pastries and house-made ice cream from its family-run kitchens. It recently opened a new storefront on ul. Piątkowska, adding to its network of shops across the city.
Best for Traditional Polish wedding cakes baked since 1988
Pozna / Poland
Cukiernia Kandulski has made cakes, pastries and the region's traditional Rogal Swietomarcinski from its Poznan bakery since Wojciech Kandulski founded it in 1983, now grown into a network of shops across Poland. The confectionery also offers catering, candy bars and sweets delivery.
Best for Rogal Świętomarciński, cakes and traditional Poznań sweets
Multiple
Piet Hekker opened De Bakkerswinkel in Zoetermeer in 1981; the bakery-café, now over 40 years old, serves scones, croissants, sourdough bread, and savory tarts alongside homemade jams and clotted cream. Its Dorpsstraat shop avoids artificial flavorings and hosts events across six named rooms.
Best for Sourdough bread, savory tarts, and homemade jams since 1981.
Panchgani / India
A Panchgani sweet-maker since 1980, Dhananjay produces chikki and fudge from groundnuts, jaggery, cashews, almonds and pistachios. Its counter on Main Road at Shivaji Chowk sells the ready-to-eat sweets and takes orders for supply.
Best for Chikki, fudge, indian sweets
Eimsbüttel
A family bakery in Eimsbüttel since 1964, baking everything in-house including award-winning Franzbrötchen, breads, cakes and tarts. Four branches sit across the district, from Osterstraße to Langenfelder Damm.
Best for Franzbrötchen and traditional pastries
Seville / Spain
El Torno has sold sweets baked by cloistered nuns from Seville's convents since 1989, operating out of a small shop tucked beside the cathedral in Plaza del Cabildo. The confectionery sells its yemas, pestiños, and holiday sweets both in-store and through its online shop.
Best for Convent sweets, Pastries
Cagliari (plus Quartu Sant'Elena and Elmas)
Working since 1980, Dulcis hand-makes Sardinian dolci and pastries across shops in the Cagliari area using regional ingredients. Its line centres on traditional island sweets and cakes made in-house.
Best for Sardinian dolci and cakes
29 Rajpur Road, Dehradun
Started in 1953 by former army officer Krishan Lal Gulati as a small Rajpur Road shop, Ellora's is known across the Doon Valley for plum cakes, rusks, cream rolls and its long-baked biscuits called stick jaws. The bakery now runs to more than 500 products with additional counters at Jolly Grant Airport and in Mussoorie.
Best for Plum cake, biscuits and bakes
Main Market, Chirawa
Started in 1950 by Ramdhari Ji Halwai and still on Chirawa's Main Market, this shop makes the peda and laddu that carry the town's name across Rajasthan. It supplies sweets to pilgrimage temples including Khatu Shyam Ji and Salasar Balaji, and ships its pedas by post.
Best for Chirawa peda and laddu, temple prasad
Via Ermanno Margheriti
Garzoni has baked pastries and cakes in Brescia since 1967, running a pasticceria and caffetteria on Via Ermanno Margheriti. The kitchen turns out classic Italian dolci alongside an unusually broad range of vegan-friendly cakes and biscuits.
Best for Cakes, pastries and vegan-friendly dolci
No. 223, Sec. 1, Dihua St., Datong Dist., Taipei City 103, Taiwan / Taipei / Taiwan
ShoppingDesign (18 May 2021): 1947 合興糕糰店 line; 2016 Dihua takeaway door by third generation Zheng Kuangyou and Ren Jialun. HouseTube (id SHOW, page dated 2026-08-25): Ren Renchang founded the Nanmen stall in 1947; first Dihua shop 2016; prints 迪化街一段223號.
Best for A Dihua Street pastry shop opened by its third generation in 2016.
Himeji, Hyogo
Founded in the Genroku era as confectioner to Himeji's ruling Sakai clan, Iseya Honten built its name on Tamatsubaki, a pale mochi sweet shaped like a camellia bud that was presented to the Showa Emperor during his 1947 tour of Kansai. The shop still works from Nishi-Nikaimachi in central Himeji, with counters in the city's stations and department stores.
Best for Tamatsubaki and Himeji wagashi
Polignano A Mare / Italy
Michele and Lucrezia Giannoccaro opened this pasticceria on Via Mazzini in Polignano a Mare in 1981, and it remains known locally for almond pastries, cakes and panettone made with carefully sourced ingredients. Customers can browse the full catalogue — biscuits, torte and holiday sweets — online before stopping in.
Best for Pasticceria, Caffetteria, Food & Drink
Downtown Brooklyn
Junior's has served its cream-cheese cheesecake from the corner of Flatbush Avenue Extension since Harry Rosen opened the restaurant in 1950. The Brooklyn bakery still follows the original recipe alongside a full deli and diner menu.
Best for New York cheesecake
Higashinada-ku (Mikage)
Konigs-Krone opened as a Western confectionery in Kobe's Mikage district in 1977, building its name on the custard-filled Crone pastry sold across its Kansai stores. The company still runs a Mikage honten and a hotel of the same name in the neighborhood where it started.
Best for Custard pastry souvenirs
Clock Tower (MDDA Complex), Dehradun
Founded in 1951 by Lala Jethanand, who had run a sweets business in Peshawar before Partition, this Clock Tower shop makes Bengali sweets, kaju katli, mawa burfis, halwas and savoury samosas and kachoris. It now supplies outlets on Rajpur Road and in Premnagar.
Best for Bengali sweets, kaju katli, mawa burfis, and savoury samosas and kachoris since 1951
Namur / Belgium
Rooted in a 1946 Namur chocolaterie, this family business opened La Maison des Desserts as a patisserie and tea room in 1993 and is now run by the third generation from a 17th-century building in the Saint-Loup quarter. Its breads, pastries, chocolates and macarons are sold at the Rue Haute Marcelle shop and for online collection.
Best for Third-generation Namur patisserie and chocolaterie in a 17th-century house
The business traces to 1946, when the founding family opened a chocolaterie on Namur's Rue de Fer; the family itself was made up of professional pastry chefs and chocolatiers, and kept that trade going for decades. In 1993 they expanded into La Maison des Desserts, a patisserie and tea room, without giving up the original chocolate business; the two now operate together under one roof, run today by the third generation.
The current shop sits in a 17th-century building in Namur's historic Saint-Loup quarter, at Rue Haute Marcelle 17, a setting as old as some of the recipes the family still uses. Its range spans all three original trades, boulangerie, patisserie and chocolaterie, producing bread, pastries, chocolates and macarons from the same premises.
The tea room adds a fourth element, serving light meals alongside the baked goods, and the shop takes online orders for collection, closing only Sunday and Monday to keep the rest of the week focused on production.
Città Alta (Colle Aperto)
La Marianna, at Colle Aperto on the edge of Bergamo's Città Alta, is where Enrico Panattoni invented stracciatella gelato in 1961 by folding shards of dark chocolate into fresh cream. Never patented, the recipe made this pasticceria-gelateria the birthplace of a flavor now served worldwide and named Bergamo's official gelato in 2017.
Best for The original stracciatella gelato
Kaysersberg
Patrick Loewert opened La Table Alsacienne in the center of Kaysersberg in 1985, and his son Christophe joined the bakery in 2012 to keep making bredele, coconut macarons and prize-winning jams. Loewert, a double world vice-champion jam maker whose 2022 silver is listed by the Confituriades organizers, later opened a second shop, La Tour Gourmande, in Riquewihr.
Best for Bredele biscuits and award-winning fruit jams
Brittany / Online
Founded in 1955 in La Trinité-sur-Mer by pastry maker Lucien Petit, who invented the rolled butter 'Cigarette' biscuit after a botched batch of dough; son Bernard later built the Saint-Philibert workshop that still produces the line.
Best for Breton butter-biscuit galette tins with lighthouse-label tradition
La Trinitaine began in 1955, when pastry maker Lucien Petit kept a small shop in La Trinité-sur-Mer, on the Brittany coast. By the company's own account, he botched a batch of dough one day and, rather than discard it, baked it anyway and rolled the warm biscuits straight out of the oven, producing what became the Cigarette, a thin biscuit rolled around pure churned butter. The product sold well enough to found a biscuit business around it. Petit's son, Bernard, later built the company's production workshop in the nearby village of Saint-Philibert, which remains the brand's manufacturing base today, with visits offered to the public. The company has since passed through three generations of the same family and expanded from the original Cigarette and galette lines into salted-butter caramels, packaged Breton gift assortments, and a wider range of sweet and savory Breton groceries, while keeping production centered in Morbihan.
Station Road (Opp. Panchayat Samiti), Chirawa
Founded in 1950 and now run by the third generation, this Chirawa halwai makes the town's signature mawa peda alongside kesar peda, mewa laddu and namkeen such as bhujia and chana daal. The family keeps its own cows and buffaloes for milk and packs its pedas with a roughly month-long shelf life for postal orders.
Best for Chirawa mawa peda and mewa laddu
Marszałkowska 66, Warsaw
Founded in 1946 by Jan Dynowski in Warsaw's Praga district, Lukullus has baked cakes, tortes and pastries from home recipes ever since, switching to all-butter production in 2006. Its counters now reach shopping centers across the city, including Arkadia and Zlote Tarasy.
Best for All-butter cakes and pastries from an 80-year Praga confectionery
Cukiernia Lukullus traces back to 1946, when Jan Dynowski opened a confectionery on Warsaw's Praga side, a working-class district on the Vistula's right bank that survived the war's destruction better than the city center. The bakery built its name on traditional Polish cakes, tortes and pastries made to home recipes, without preservatives, flavor enhancers or artificial semi-finished ingredients.
In 2006 the bakery committed to baking exclusively with butter rather than margarine or shortening — a deliberate return to older methods that the business still markets as a point of pride. That craft focus helped it expand well beyond its Praga roots: Lukullus now runs sales points inside several of Warsaw's major shopping centers, among them Arkadia, Zlote Tarasy, Promenada and the Warszawa Wilenska complex, with production centralized at a facility on ulica Lisowska.
Eighty years on, the business remains identified with its founding family's name and its original Praga neighborhood, even as its reach has grown citywide.
Carpentras / Provence / Online
Provençal pâtisserie founded in Nîmes in 1948 by Gilbert and Lisette Jouvaud before moving to Carpentras; now run by third-generation Pierre and Jeanne-Marie Jouvaud, making papalines d'Avignon, calissons, candied fruit and chocolates exported to Japan.
Best for Papaline chocolates and candied fruits from Carpentras's Vaucluse sweet-making tradition.
La Maison Jouvaud was founded in 1948 in Nîmes by Gilbert and Lisette Jouvaud, who soon moved their pâtisserie to their home region, the Comtat Venaissin, settling in Carpentras on Place du Colonel Mouret before relocating to rue de l'Évêché in 1968. Their children, Frédéric and Nicole, took over the business from the late 1970s until 2010, when it passed to a third generation, Pierre and Jeanne-Marie Jouvaud, who built a new production site and shop on avenue Saint-Roch outside the town center. The house is a member of Relais Desserts International, a group of independent pastry houses, and exports its confections as far as Japan, where a Jouvaud pâtisserie has operated since 2004. Its range centers on Provençal specialties: candied fruit, meringues, calissons, chocolates and cakes, alongside papalines d'Avignon — small chocolate shells filled with origan liqueur from the Comtat, traditionally colored pink as a nod to cardinals' robes — sold in its Carpentras, Avignon and L'Isle-sur-la-Sorgue shops.
Lecce, Puglia, Italy
The Natale family has run its pasticceria in Lecce since 1978, turning out pasticciotto leccese - the custard-filled shortcrust pastry native to the city - alongside the wider Salento repertoire of gelato and cakes. The shop keeps locations in both Lecce and nearby San Cesario di Lecce.
Best for Pasticciotto leccese, the city's signature pastry
Lake George, New York
Nina's has scooped frozen custard on Canada Street since 1956, still making its caramel corn from that year's original recipe and sourcing ice cream from Gifford's of Maine and Perry's of New York. It's Lake George's only frozen custard shop.
Best for Frozen custard and 1956-recipe caramel corn
Nina's has operated on Canada Street in Lake George since 1956, and its caramel corn is still made from the shop's original recipe from that year — a nearly seventy-year run without a recipe change, by the company's own account. Rather than making its own base ice cream, Nina's sources from two established regional creameries, describing itself as pairing "Gifford's of Maine & Perry's of New York — two legendary creameries, one legendary shop on Canada Street," which the shop turns into more than 35 daily flavors alongside frozen custard made fresh in-house. Frozen custard is a narrower category than soft-serve or hard ice cream, and Nina's states it is the only shop in Lake George offering it, distinguishing the counter from the town's other ice cream stops. The signature ice cream sandwich pairs two soft cookies with whipped cream and a dusting of cinnamon, with a strawberry version singled out as the shop's classic. Beyond frozen desserts, Nina's makes hand-cut fudge, truffles, and chocolates in small batches on-site, and pours espresso and bakes its own donuts and cookies — a wider bakery-and-confectionery operation built around the frozen custard and ice cream counter rather than a single-product stand. The shop states it has been "voted best ice cream in the village," a locally sourced distinction rather than a national award.
Multiple locations, Vienna
Viennese confectionery chain founded in 1974 by Vinzenz Bauerle, known for traditional Austrian tortes, cakes and hot chocolate, with several patisserie locations across Vienna including near Kurpark Oberlaa.
Best for Viennese cakes, tortes, and hot chocolate at reasonable prices
Konditorei Oberlaa was founded in 1974 by pastry chef Vinzenz Bauerle, initially beside the Kurpark Oberlaa spa gardens in Vienna's Oberlaa district. The bakery expanded over the decades, converting and reopening its original shop in 1993, opening a confectionery near Wien Mitte station in 1996, and adding locations at prominent addresses across the city since. The business is known for preserving traditional Viennese patisserie techniques, offering tortes, cakes and hot chocolate at multiple central locations.
Barichara, Santander
Panaderia Barichara has baked in the Santander town of Barichara since 1954, known locally for its Palitroques, cheese and coffee crackers, and tongue-shaped Lenguas cookies. Seventy years on, it still ships its snacks and tostadas nationwide.
Best for Palitroques and Lenguas snacks baked since 1954
Panaderia Barichara has operated in the colonial town of Barichara, in Colombia's Santander department, since 1954 -- seventy years of continuous baking that the business marks with the line "desde hace 70 anos dia a dia hemos horneado momentos juntos," for 70 years we have baked moments together daily.
Its product line centers on two categories distinct from standard bread: savory snacks including Palitroques, cheese crackers (galletas con cuajada), coffee crackers (galletas con cafe) and tongue-shaped Lenguas cookies, alongside a range of tostadas in butter, whole wheat, fine-herb and garlic styles.
The bakery has moved beyond its original storefront to nationwide shipping and a virtual store, extending a small-town Santander bakery's reach across Colombia while keeping its original Barichara base and its emphasis on what it calls "autenticos sabores," authentic flavors.
Chiavari
Panificio e Pasticceria Barbieri has baked in Chiavari since 1968, producing focaccia, bread and Ligurian pastries from its artisan ovens. The shop also makes cakes and seasonal sweets to regional recipes.
Best for Artisan bread, focaccia and cakes
Siena / Italy
Panificio Il Magnifico has baked Sienese specialties like panforte, ricciarelli and cavallucci from its shop near Piazza del Campo since 1952, now run by third-generation baker Lorenzo. Lorenzo inherited the family's sourdough starter and techniques from his father Giorgio, and still bakes everything by hand in a traditional wood-stick oven.
Best for Hand-kneaded panforte baked in a wood-fired oven since 1952
Panificio Il Magnifico has operated from a historic palazzo near Siena's Piazza del Campo and Duomo since 1952, baking traditional Sienese sweets across three generations of the same family of bakers.
Lorenzo, the bakery's current baker, took over from his father Giorgio and uncle Silvio in 1980, learning the craft from childhood and inheriting the family's sourdough starter along with its techniques. Everything is still hand-kneaded and baked in a traditional wood-stick oven, including panforte, ricciarelli — an almond confection dating to the 14th century — cantuccini, cavallucci and seasonal items such as pan co' santi, panpepato, colomba pasquale, schiacciata di pasqua and panettone.
The bakery remains a single storefront on Via dei Pellegrini in Siena's historic center, selling its handmade sweets daily to locals and visitors passing through the city's medieval heart, just steps from the piazza and cathedral.
Palencia / Spain
Rigodón has run in central Palencia since 1978, its founders bringing lifetimes in the trade to a shop on Avenida de Madrid making Castilian cakes, pastries and breads fresh each day in its own obrador. The counter turns seasonal with Holy Week, Christmas, All Saints' and Candlemas specialties, alongside custom tortas for celebrations.
Best for Daily-made Castilian pastries and seasonal Holy Week and Christmas sweets
Lima / Peru
Pastelería San Antonio's own history page states it plainly: "En 1959 Don Pepe y Don Emilio, junto a un equipo de maestros artesanos peruanos, abrieron las puertas de la Pastelería San Antonio" — in 1959, Don Pepe and Don Emilio, with a team of Peruvian master artisans, opened its doors.
Best for Lima's institutional panadería-pastelería, tracing continuously back to its 1959 founding in Magdalena.
Pastelería San Antonio's own history page states it plainly: "En 1959 Don Pepe y Don Emilio, junto a un equipo de maestros artesanos peruanos, abrieron las puertas de la Pastelería San Antonio" — in 1959, Don Pepe and Don Emilio, with a team of Peruvian master artisans, opened its doors. The two founders, Spanish immigrants José Villa and Emilio Fernández Santa María, became partners in 1957 and formally opened the bakery-pastry shop two years later in the Magdalena district, working from what had been a small grocery, Bodega El Pacífico, previously run by Chinese immigrants.
The founders built the bakery around Peruvian master bakers rather than importing a foreign template wholesale, and the shop's name was chosen deliberately: San Antonio, reflecting the founders' stated faith and their commitment to work that generated, in their own framing, dignified and creative employment. Through the 1960s the business grew on the strength of its bread and pastry sales, moving from a single storefront into a name recognized across Lima.
More than six decades on, San Antonio has expanded into a multi-location bakery-pastry chain across the city, still tracing its identity back to the 1959 Magdalena original. Its through-line is longevity under continuous local ownership — a mid-century immigrant partnership and a Peruvian baking crew that turned one converted bodega into an institution, rather than a recent artisan revival built to fit current bakery trends.
Minori / Italy
Founded in 1963, Pasticceria Gambardella carries the pastry and liqueur traditions of the Amalfi Coast from its shop on Corso Vittorio Emanuele in Minori. It bakes biscotti, casatielli, savoiardi, and candied citrus and makes limoncello, all available in the shop and through its online store.
Best for Pastry, Confectionery, Limoncello
Milano / Porta Lodovica
Pasticceria Gattullo has worked from Piazzale di Porta Lodovica 2 in Milan since 1 May 1961, when Giuseppe Gattullo, called Peppino, opened it after years in the city's pastry houses. Beppe Viola, Enzo Jannacci and Renato Pozzetto were evening regulars. The shop holds Negozio Storico and Bottega Storica status and is now run by the founder's grandson Giuseppe. Wedding cakes can be ordered in advance, and courier shipping is offered.
Best for Torta rosa, brioche, 1961, local secret.
Pasticceria Gattullo opened its laboratory at Piazzale di Porta Lodovica 2 in Milan on 1 May 1961. Its founder Giuseppe Gattullo, known to everyone as Peppino, had arrived in the city in 1926 from Ruvo di Puglia. He trained in the large pastry houses of Milan, among them San Babila, Sant'Ambroeus and Besana. The new shop quickly drew artists and singers. Domenico Gattullo, his son, recalls Beppe Viola, Enzo Jannacci and Renato Pozzetto coming in the evenings before the derby. They came for cannoncini and bignè that his father made on the spot. Recognition followed: the Ambrogino from the city of Milan in 1980, a gold medal diploma from the Chamber of Commerce in 1988 and the Premio Milano Produttiva in 2008. The Chamber of Commerce also lists the house for traditional Milanese artisan panettone. Domenico was made Cavaliere della Repubblica in 2009, and the shop holds the titles Negozio Storico from 2015 and Bottega Storica from 2017. Corriere della Sera marked the sixtieth anniversary in 2021 and listed later regulars from Diego Abatantuono to Jerry Scotti. Domenico and his wife Lella gave their working lives to the counter, and management now rests with their son Giuseppe. Every brioche is treated as a single creation, and wedding cakes can be ordered and shipped by courier.
Marrakech
A Marrakech patisserie since 1986 — French-Moroccan pastries, mille-feuille, cornes de gazelle, macarons.
Best for French-Moroccan pastries, mille-feuille, cornes de gazelle, and macarons since 1986
Madurai
A family sweet shop opposite Madurai Junction since 1954, Prema Vilas is known for its wheat halwa and prepares sweets and savouries fresh each day without added preservatives. Its single Town Hall Road outlet is complemented by an online store that ships across India.
Best for Halwa, sweets, savouries
Salisbury, Wilton, Wiltshire
Harold Reeve founded this craft bakery in 1952, and it still bakes bread, cakes and pastries fresh each day at the Wilton Bakery. Several Salisbury shops carry the range, along with made-to-order sandwiches and catering.
Best for Traditional bread, cakes and pastries
Via Garibaldi
Handcrafting focaccia and Ligurian pastries since 1964, this third-generation Camogli bakery is known for its classic and cheese-filled focaccia and the crisp 'croccantina,' plus seasonal pandolce and colomba. The family ships its specialties online and runs harbor boat tours with sunset aperitivi built around its baking.
Best for Focaccia and Ligurian pastries
Tanukikoji, Sapporo
A Japanese confectionery shop making and selling dango, mochi sweets, and wagashi using Hokkaido-grown beans and wheat. The Sapporo business was established in 1960 as an offshoot of Otaru Niikuraya.
Best for Dango, mochi, and wagashi made with Hokkaido-grown beans and wheat, since 1960
Mapusa, Goa
Joao Cardozo and his mother Simonia started this Goan bakery in Mapusa in 1963, adding sweets like bebinca and dodol when Joao's wife Maria joined in 1972. Now run by the third generation, Assis and Jessie Cardozo, it operates three shops in Mapusa, Porvorim and Candolim.
Best for Bebinca and traditional Goan sweets
Joao Cardozo and his mother, Simonia Ritinha Cardozo, started this bakery in Mapusa in 1963 with a small range of baked goods. The business grew slowly: its Municipal Market shop dates to 1969, and traditional Goan sweets weren't added to the lineup until 1972, when Joao's wife Maria Caetana introduced them.
Those sweets — bebinca, dodol, bolinhas, pinagr and gram doce among them — sit alongside more conventional bakery staples like fruit cakes, biscuits, toasts and bread. The layered, coconut-and-egg bebinca, baked in many thin layers, has become the shop's best-known item alongside the others.
By 2013 the family had marked more than fifty years in business, and Simonia's now runs three shops — in Mapusa, Porvorim and Candolim — under the third generation, Assis and Jessie Cardozo, with Joao and Maria still involved. Four names across three generations is a fairly literal record of how the business grew, from a mother-and-son bakery counter to a small chain.
Manchester / United Kingdom
Bernard and Margaret Slattery opened this Whitefield bakery in 1967; it is now run by the third generation, still baking fresh bread and hand-piped celebration cakes on the premises alongside handmade chocolates. The ground-floor shop sells confectionery and build-your-own chocolate bars, while the upstairs Masons dining room serves breakfast through afternoon tea.
Best for Third-generation daily-baked bread, wedding cakes and handmade chocolate
Bernard and Margaret Slattery opened their Whitefield bakery in 1967; more than half a century later it remains family-run, now in its third generation. The business grew into a combined bakery and chocolatier, producing fresh bread daily alongside hand-piped celebration cakes and handmade chocolates, all made on the premises rather than bought in.
The ground-floor shop sells that full range, confectionery, gift hampers and build-your-own chocolate bar kits, while upstairs, the Masons dining room serves breakfast, lunch and afternoon tea in the same historic Whitefield building the family has occupied since the business began. Slattery describes itself as award-winning, though it does not itemize which awards on its site.
The chocolate side of the business is seasonal in practice: during warm weather the bakery holds internet chocolate orders rather than risk shipping products that could melt in transit, a small operational detail that underscores how much of what Slattery sells is still made and handled by hand rather than mass-produced.
Madison / United States
Founded in 1988 by Max Harn Sr. and now run by his daughter Jennifer, Stella's traces its signature hot and spicy cheese bread to a failed empanada dough that baker Coralia Harn recovered by mixing the filling straight into bread dough. Sold from its Regent Street café and still anchored by the Dane County Farmers' Market, the bread now ships nationwide via Goldbelly.
Best for Wisconsin hot and spicy cheese bread
Max Harn Sr. founded Stella's Bakery in Madison in 1988; his daughter Jennifer now runs the business, which has built its reputation on a single accidental invention. Coralia Harn, working the bakery's ovens, was attempting to make an empanada when the dough gave her trouble; rather than start over, she mixed the filling directly into bread dough and sold the result the next day at the Dane County Farmers' Market.
That bread became Stella's hot and spicy cheese bread, now considered a Wisconsin food landmark. The farmers' market remains central to the business; by the bakery's own account, roughly 95 percent of its income still comes from Saturday mornings during market season, even after decades of growth.
The bakery has since moved its storefront to Regent Street, where it now operates as a café serving pastries, sandwiches and coffee alongside its bread. Beyond Madison, the cheese bread ships nationwide through Goldbelly, with a particular following in the Chicago area.
Dresden
A third-generation Dresden bakery, baking since 1951, whose Dresdner Christstollen follows a grandfather's recipe at its Lilienthalstrasse workshop. Alongside almond, poppy-seed and vegan stollen it turns out Baumkuchen and gingerbread, shipping worldwide.
Best for Dresdner Christstollen
Multiple locations, Vienna
Baker Johann Ströck opened his first Vienna shop in 1970 after relocating from Kittsee, Burgenland; son Gerhard took over in 1977 after Johann's stroke. Now run by the third generation, Ströck operates roughly 70 branches and two production facilities across Vienna.
Best for Third-generation family bakery chain with roughly 70 Vienna branches
Johann Ströck, a baker from the apricot-growing town of Kittsee in Burgenland, moved his family to Vienna in 1970 and opened a bakery on Langobardenstrasse in the city's 22nd district. It was a modest start: after a stroke forced Johann to step back in 1977, his son Gerhard took over the business with just ten employees, helped by his mother Hilda, and was soon joined by his brother Robert.
Under that second generation, Ströck expanded well beyond a single shop, building the production capacity to deliver frozen baked goods to branches for on-site baking and to supply Viennese supermarkets directly. The company opened its first dedicated production facility in 1989 and a second a decade later, in 1999, scaling well past its original ten-employee footprint.
Ströck is now led by two married couples from the family's third generation, Gabriele and Gerhard Ströck alongside Robert and Irene Ströck, who have continued expanding the branch network since 1991. More than fifty years after Johann Ströck's single Vienna shop, the company operates roughly 70 branches and two production sites, supplying not just its own stores but hospitals, schools, and kindergartens across the city.
Nampally, Hyderabad
Syed Khader Sahab opened Subhan Bakery in Nampally in 1951, and it was the Osmania and fruit biscuits baked here through the 1970s that spread its name across the old city. The bakery still turns out dum ke roat and crescent-shaped chand biscuits from the same Nampally kitchen.
Best for Osmania biscuits and dum ke roat
Jung-gu (Daejeon Station / Eunhaeng-dong)
Founded in 1956 as a small steamed-bun stand in front of Daejeon Station, this Catholic family bakery grew into the city's defining bread house, known for its fried soboro buns and chive-and-red-bean pastries. The company operates only within Daejeon, running its Eunhaeng-dong flagship, cake boutiques, cultural centers and an online mall under the family-owned Rosso group.
Best for Daejeon's signature soboro and red-bean breads
Taichung / Taiwan
Tae Yeon Don has baked its malt-syrup-filled sun cakes on Ziyou Road in Taichung since 1989, when founder Lin Yi-feng opened it as the street's second sun cake shop, 40 years after the original 1949 location. It's now the oldest continuously operating shop among the many that later adopted the "Sun Cake Old Shop" name.
Best for Malt-syrup sun cakes from the street's oldest surviving shop
Tae Yeon Don opened on Taichung's Ziyou Road in 1989, founded by Lin Yi-feng, who set out to maintain the cake-making traditions of the original Sun Cake shop that had opened on the same street 40 years earlier, in 1949. Decades on, Tae Yeon Don is now the oldest continuously operating shop of the many that eventually took the "Sun Cake Old Shop" name in Taichung.
The bakery makes its sun cakes — originally known as malt cakes — from premium flour, malt sugar, milk powder, honey and seasonings, aiming for what its proprietress describes as the mark of a quality sun cake: thin, crispy skin, balanced filling, and lower sugar and oil content than more heavily sweetened versions.
The shop still operates from its original Ziyou Road storefront, selling sun cakes alongside seasonal mooncakes, and takes orders in person or by phone.
Seoul / South Korea
Taegeukdang opened in 1946 in Myeong-dong, in the first year after Korea's liberation, and its name and logo were built around the taegeuk symbol at the center of the national flag — a deliberate choice at a moment when many competing bakeries were reaching for Western-sounding names instead.
Best for Castella and Monaca ice cream sandwiches from Seoul's oldest working bakery, baking since 1946.
Taegeukdang opened in 1946 in Myeong-dong, in the first year after Korea's liberation, and its name and logo were built around the taegeuk symbol at the center of the national flag — a deliberate choice at a moment when many competing bakeries were reaching for Western-sounding names instead. The shop moved to its present main location in Jangchung-dong in 1973, where it still operates as the flagship store today. It is widely described as the oldest continuously active bakery in Seoul and carries the city government's Oraegage designation for historic, long-established businesses.
The bakery's own site confirms it under the description "Seoul's oldest bakery, since 1946," and lists a working network of branches beyond the Jangchung-dong flagship: an Insa-dong shop, a counter inside the Mondrian Hotel, and outlets at The Hyundai Seoul, Seoul Station, the Seoul Station plaza, Hyundai Pangyo (two locations), and Hyundai Daegu. That spread reflects a real operating business, not a single nostalgia storefront — Taegeukdang had seven branches at its 1970s peak, contracted through the 1980s as newer bakery chains expanded, and was rebuilt by the third generation of the founding family after they took over around 2011–2012, followed by a 2015 renovation of the flagship.
Its best-known items are old enough to be part of the story themselves: Monaca ice cream sandwiches, introduced in 1947, castella sponge cake, and jeonbyeong, a traditional sweet pancake. Together with the branch list and the Oraegage recognition, these give Taegeukdang a documented, verifiable identity distinct from Seoul's newer wave of Instagram-driven dessert cafes — a working bakery with an eighty-year paper trail rather than a recently opened storefront riding a trend.
O'Bryonville
Open in Cincinnati's O'Bryonville neighborhood since 1983, The BonBonerie is known for its chocolate-chip Opera Cream Torte, served only at room temperature, alongside buttercream layer cakes, tarts and a full afternoon tea service, Monday-Saturday.
Best for Opera Cream Torte, a chocolate-chip-studded scratch cake served at room temperature
The BonBonerie has run as a scratch French-style patisserie and tea room in Cincinnati's O'Bryonville neighborhood since 1983, working out of its Madison Road storefront for more than four decades. Its signature is the Opera Cream Torte, a dense cake studded with chocolate chips that the bakery insists be served at room temperature rather than chilled -- refrigeration firms up the filling and dulls the flavor, so the torte is meant to sit out before it's cut. Alongside the torte, the kitchen turns out buttercream layer cakes, cookies, tarts and almond-glazed pastries made to order, plus custom cakes and cupcakes for events. The attached cafe runs a proper afternoon tea service on top of its regular counter menu, giving the shop a dual identity as both a scratch bakery for takeaway treats and a sit-down tea room. Hours are limited by design -- Monday through Saturday, 10am to 4pm, closed Sundays -- keeping the operation focused on baking and service. More than forty years on the same street corner, with one torte recipe still doing the heaviest lifting for the shop's reputation, The BonBonerie reads as a bakery that built its name on getting one thing exactly right before expanding the rest of the menu around it.
Banff Avenue, Banff
The Fudgery has made its fudge and treats on-site on Banff Avenue since 1976. The confectioner remains a long-standing downtown sweet stop.
Best for Handmade fudge and confectionery
Gandhi Nagar, Adyar, Chennai
Trading in Adyar since 1982, this South Indian sweet house makes mysore pak, adhirasam and murukku alongside a rotating counter of savoury snacks. It is known for greeting every customer with a free thayir vadai and for the bottled pickles and podis carried across the diaspora.
Best for South Indian sweets, savouries, pickles and podis
Little Italy, Baltimore
A family-owned Italian pastry shop founded in Baltimore's Little Italy in 1956. Cannoli, Italian cookies and gelato fill the cases.
Best for Cannoli, Italian cookies and gelato
Founding branch in Yuen Long, multiple HK locations
Wing Wah opened as a Yuen Long tea house and bakery in 1950, launching its defining white lotus seed paste mooncake in 1963 as the first to use vegetable oil instead of lard. It now runs 50-plus outlets making mooncakes, wedding cakes and preserved sausage.
Best for It now runs 50-plus outlets making mooncakes, wedding cakes and preserved sausage
Wing Wah opened in 1950 in a four-story building in Yuen Long that combined a bakery with a retail shop selling mooncakes, founded by Lau Pui Ling and a partner, with the business formally incorporated in 1962. Its defining product came the following year: in 1963 Wing Wah launched a white lotus seed paste mooncake made with vegetable oil rather than the lard traditionally used in Cantonese pastry, a formula credited as the first of its kind and one that much of the wider mooncake market later followed. The company has expanded from that single Yuen Long shop into more than 50 outlets across Hong Kong, Kowloon and the New Territories, backed by its own manufacturing plant, and now sells beyond the original white lotus seed mooncake into icy and molten varieties, Chinese wedding cakes, preserved sausage, and a broader run of cakes, cookies and tea. Its own count puts its developed recipe library above 1,000, most still tied to a seasonal, small-batch production schedule built around festivals rather than year-round volume manufacturing. Wing Wah ships internationally, including to Macau, mainland China, Taiwan, the US, Australia and New Zealand, extending a Yuen Long tea house's reach well past Hong Kong.
Ioannina, Epirus, Greece
Kalatzoglou has made traditional Greek pastries and baklava in Ioannina as a family business since 1979, growing from a single shop under the name To Zaharoplastio to four locations across the city, including a branch in the VI.PE. Ioannina industrial zone. The business became an authorized distributor for a partner confectionery producer in 2005.
Best for Traditional Ioannina baklava and pastries across four family-run locations since 1979
Ioannina, Epirus, Greece
Nousias has run its pastry counters in Ioannina since 1948, turning out the syrup-soaked, walnut-filled baklava the city is known for alongside other traditional Greek sweets. The family business has since added a dedicated Pastry Lab alongside its original shopfronts.
Best for Syrup-soaked, walnut-filled baklava and a dedicated Pastry Lab since 1948
Curated ORBIS register · official links shown where recorded
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit Instagram ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗