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A maple bacon doughnut from Union Square Donuts
A maple bacon doughnut from Union Square Donuts
Rachel Leah Blumenthal for Eater

Boston's Best Baked Goods and Pastries, According to Local Pastry Chefs

Quick-service treats

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A maple bacon doughnut from Union Square Donuts
| Rachel Leah Blumenthal for Eater

In honor of Eater's first-ever Sweets Week, Eater Boston asked pastry chefs from local restaurants to rave about their favorite local desserts (not their own). Read on to see their quick-service top picks — croissants, cookies, cakes, and so much more — from some of the best bakeries and cafes in town. (Find their favorites at full-service restaurants here.)

The pastry chefs' favorites span up to Amesbury (apple cider doughnuts at Cider Hill Farm) and down to Braintree (Boston cream pie and more at Konditor Meister). Three North End pastry shops make appearances on the map, with cannoli and lobster tails galore, and there are two French patisseries, chock full of kouign amann and croissants. How many of these spots have you tried?

Are you a pastry chef at a Boston-area restaurant who would like to add your favorites to the map? It'll be updated periodically, so hit up the Eater Boston tipline with your name, where you work, and your favorite treat(s).

Note: Restaurants are listed alphabetically, not ranked.

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Eater maps are curated by editors and aim to reflect a diversity of neighborhoods, cuisines, and prices. Learn more about our editorial process.

Athan's Bakery

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"The baklava." —Rachel Gibeley, pastry chef at Rosebud American Kitchen and Bar

Bova's Bakery

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"My favorite baked good is a black-and-white cookie from Bova’s in the North End. It’s my favorite cookie in my favorite old-school bakery in town. I always get one whenever I'm in the North End." —Kenny Hoshino, pastry chef at Alden & Harlow and Waypoint

Breadboard Bakery Pop-up @ Cutty's

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"The Texas-style kolaches from Breadboard Bakery (a pop-up located at Cutty’s in Brookline). They’re soft, super-tender pastries filled with fruit or sweet cream cheese. I must admit, I ate three of them in one sitting the first time I tried them — they were that good!" —Ben Dorn, pastry chef at Saltbox Kitchen

Cafe Madeleine

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"No question: the eclair chocolat." —Alex Bonnefoi, pastry chef at Strip by Strega

Caramel French Pâtisserie

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"I had a really good kouign amann at Caramel Patisserie in Salem. Kouign amanns are my favorite pastries. They’re similar to croissants but laminated with sugar, which caramelizes between the layers and gives them a sweet crunch." —Lilah Rogoff, pastry chef at Catalyst

Rachel Leah Blumenthal for Eater

Cider Hill Farm

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"Apple cider doughnuts." —Michelle Boland, pastry chef at Davio's Lynnfield

Clear Flour Bread

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"Bostok — they're a decadent treat, perfectly sweet and crunchy; the toasted almonds and orange blossom are such a lovely combination!" —Rae Murphy, pastry chef at Porto

Danish Pastry House

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"I love stopping at the Danish Pastry House in Medford and picking up some kringle. When I was growing up, Danish pastries were always a staple at Christmastime in my house. And while I am very capable of making it myself, it’s fairly time consuming and requires a lot of counter space, which my home currently lacks." —Jenn Harvey, bar manager at Temple Bar (formerly a pastry chef at Stix)

Flour Bakery + Cafe

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"The ginger molasses cookies." —Rachel Gibeley, pastry chef at Rosebud American Kitchen and Bar

"Got to be the sticky buns." —Maria Cavaleri, executive pastry chef of Big Night Entertainment Group (Empire Asian Restaurant & Lounge, Red Lantern, and GEM)

"As a Flour Bakery alum, I obviously think the world of all of their pastries. It's a hard decision, but I think it's a tie between the pain aux raisins and the Boston cream pie. I guess I'm a sucker for sweets with pastry cream in them." —Brianne “Bee” McCaughin, pastry chef at Osteria Posto

"Definitely the kouign amann from Flour Bakery. It's insane." —Lauren Kroesser, pastry chef at Island Creek Oyster Bar

Fornax Bread Company

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"Little cinnamon pastries at the Fornax in Roslindale. My friend calls them 'pets de sœurs,' little nuns' farts."

J.P. Licks

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"J.P. Licks' ice cream. I can't say no to a good cookie dough ice cream." —Robert Gonzalez, pastry chef at Bistro du Midi

"I'm a huge fan of the rum raisin ice cream at J.P. Licks. I have dreams about those little rum-soaked raisins." —Ashley Low, head baker at Loyal Nine

Kane's Donuts

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"Specifically their chocolate glazed." —Michelle Boland, pastry chef at Davio's Lynnfield

"My favorite baked good is from Kane’s Donuts. I was never a huge fan of doughnuts until the day I tasted one of theirs." —Hannah Lurier, executive pastry chef at Alta Strada Wellesley

Konditor Meister

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"I have a soft spot for Konditor Meister in Braintree. I think they have one of the best Boston cream pies I have had, as well as a whole display case of delicious pastries. Must-tries include the cheesecake tart, decadence brownie, and strawberry grande marnier cake (their specialty)." —Doug Phillips, executive pastry chef at Woods Hill Table

Lady M Confections

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"Green tea mousse cake." —Robert Differ, pastry chef at Bar Boulud

Mike's Pastry

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"That's easy — the Neapolitan from Mike's Pastry in the North End. Or maybe a classic cannoli. Actually, it's hard to choose, but Mike's Pastry has been my #1 pastry go-to for as long as I can remember." —Katie Gordon, pastry chef at Trade

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Modern Pastry Shop

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"A nice classic rum cake at Modern Pastry. It's some good eats for sure." —Chris Mendonca, chef at Granary Tavern

"Modern's paragina cake — Italian sponge cake, vanilla custard, peaches, flaky pastry shell, and whipped cream." —Carla Pallotta, co-owner of Nebo (and head of the dessert program)

Smolak Farms

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"Apple cider doughnuts." —Michelle Boland, pastry chef at Davio's Lynnfield

Sofra Bakery & Cafe

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"Sofra's sesame cashew bar is crack to me. Perfect balance of sweet, salty, crunchy, and nutty." —Meghan Thompson, pastry chef at Townsman

"Sofra is always a winner. Interesting and delicious." —Jamie Bissonnette, chef/owner of Little Donkey, Coppa, and Toro

"I love everything there. I think Maura [Kilpatrick] is a talented pastry chef!" —Marissa Rossi, executive pastry chef at Puritan & Co.

"So many unconventional flavors in familiar pastry packages." —Kate Holowchik, pastry chef at The Townshend

Tatte Bakery & Cafe

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"Almond croissant." —Christina Allen-Flores, executive pastry chef at ArtBar and Studio at the Royal Sonesta

Thinking Cup

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"The Nutella croissant. I call it baked euphoria…heavenly!" —Jesse Jackson, III, executive pastry chef at No.9 Park

Union Square Donuts

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"All the Union Square Donuts doughnuts. Heather is the bomb, and I love their flavors." —Kevin Walsh, chef/owner of Tapestry

Rachel Leah Blumenthal for Eater

Athan's Bakery

"The baklava." —Rachel Gibeley, pastry chef at Rosebud American Kitchen and Bar

Bova's Bakery

"My favorite baked good is a black-and-white cookie from Bova’s in the North End. It’s my favorite cookie in my favorite old-school bakery in town. I always get one whenever I'm in the North End." —Kenny Hoshino, pastry chef at Alden & Harlow and Waypoint

Breadboard Bakery Pop-up @ Cutty's

"The Texas-style kolaches from Breadboard Bakery (a pop-up located at Cutty’s in Brookline). They’re soft, super-tender pastries filled with fruit or sweet cream cheese. I must admit, I ate three of them in one sitting the first time I tried them — they were that good!" —Ben Dorn, pastry chef at Saltbox Kitchen

Cafe Madeleine

"No question: the eclair chocolat." —Alex Bonnefoi, pastry chef at Strip by Strega

Caramel French Pâtisserie

"I had a really good kouign amann at Caramel Patisserie in Salem. Kouign amanns are my favorite pastries. They’re similar to croissants but laminated with sugar, which caramelizes between the layers and gives them a sweet crunch." —Lilah Rogoff, pastry chef at Catalyst

Rachel Leah Blumenthal for Eater

Cider Hill Farm

"Apple cider doughnuts." —Michelle Boland, pastry chef at Davio's Lynnfield

Clear Flour Bread

"Bostok — they're a decadent treat, perfectly sweet and crunchy; the toasted almonds and orange blossom are such a lovely combination!" —Rae Murphy, pastry chef at Porto

Danish Pastry House

"I love stopping at the Danish Pastry House in Medford and picking up some kringle. When I was growing up, Danish pastries were always a staple at Christmastime in my house. And while I am very capable of making it myself, it’s fairly time consuming and requires a lot of counter space, which my home currently lacks." —Jenn Harvey, bar manager at Temple Bar (formerly a pastry chef at Stix)

Flour Bakery + Cafe

"The ginger molasses cookies." —Rachel Gibeley, pastry chef at Rosebud American Kitchen and Bar

"Got to be the sticky buns." —Maria Cavaleri, executive pastry chef of Big Night Entertainment Group (Empire Asian Restaurant & Lounge, Red Lantern, and GEM)

"As a Flour Bakery alum, I obviously think the world of all of their pastries. It's a hard decision, but I think it's a tie between the pain aux raisins and the Boston cream pie. I guess I'm a sucker for sweets with pastry cream in them." —Brianne “Bee” McCaughin, pastry chef at Osteria Posto

"Definitely the kouign amann from Flour Bakery. It's insane." —Lauren Kroesser, pastry chef at Island Creek Oyster Bar

Fornax Bread Company

"Little cinnamon pastries at the Fornax in Roslindale. My friend calls them 'pets de sœurs,' little nuns' farts."

J.P. Licks

"J.P. Licks' ice cream. I can't say no to a good cookie dough ice cream." —Robert Gonzalez, pastry chef at Bistro du Midi

"I'm a huge fan of the rum raisin ice cream at J.P. Licks. I have dreams about those little rum-soaked raisins." —Ashley Low, head baker at Loyal Nine

Kane's Donuts

"Specifically their chocolate glazed." —Michelle Boland, pastry chef at Davio's Lynnfield

"My favorite baked good is from Kane’s Donuts. I was never a huge fan of doughnuts until the day I tasted one of theirs." —Hannah Lurier, executive pastry chef at Alta Strada Wellesley

Konditor Meister

"I have a soft spot for Konditor Meister in Braintree. I think they have one of the best Boston cream pies I have had, as well as a whole display case of delicious pastries. Must-tries include the cheesecake tart, decadence brownie, and strawberry grande marnier cake (their specialty)." —Doug Phillips, executive pastry chef at Woods Hill Table

Lady M Confections

"Green tea mousse cake." —Robert Differ, pastry chef at Bar Boulud

Mike's Pastry

"That's easy — the Neapolitan from Mike's Pastry in the North End. Or maybe a classic cannoli. Actually, it's hard to choose, but Mike's Pastry has been my #1 pastry go-to for as long as I can remember." —Katie Gordon, pastry chef at Trade

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Modern Pastry Shop

"A nice classic rum cake at Modern Pastry. It's some good eats for sure." —Chris Mendonca, chef at Granary Tavern

"Modern's paragina cake — Italian sponge cake, vanilla custard, peaches, flaky pastry shell, and whipped cream