In the world of gastronomy and food innovation, some bakeries are taking this artistry to new heights, redefining the boundaries of baking through inventive creations and sustainable practices. From reimagined classics like the Crookie in Paris to zero-waste sourdough in Berlin, these 8 featured bakeries are rewriting the rules, combining artistry, technique, and passion, they not only deliver impeccable flavours but also offer insights into how food can harmonise with environmental consciousness and cultural diversity.
Hewn – Chicago, USA
Nestled in Evanston, Chicago, Hewn is helmed by Ellen King, a passionate baker dedicated to traditional, hand-forged methods. The bakery specialises in naturally leavened bread, crafted with locally sourced and seasonal ingredients. The bread selection changes daily, featuring options like challah, available every Friday, and beer bread made with locally brewed beer. King’s expertise and vision have made Hewn a cornerstone of the Chicago artisanal bread scene.
Petit Grain Boulangerie – Los Angeles, USA
In the bustling streets of LA, Petit Grain Boulangerie, led by Nicole Rucker, brings a taste of France with its exquisite viennoiseries and breads. Known for her award-winning pies and impeccable croissants, Rucker elevates the humble pastry into an art form. Their Honey Lavender Croissant, infused with floral and sweet notes, is a favourite among patrons seeking unique, high-quality baked goods.
Maison Louvard – Paris, France
In the heart of Paris, Maison Louvard, led by Nicolas Louvard, has become a sensation with its iconic Crookie. A hybrid of a croissant and a cookie, the Crookie offers the flaky layers of a croissant encased in decadent cookie dough. Louvard’s innovative approach merges French tradition with contemporary creativity, making the bakery a must-visit destination in the culinary capital of the world.
Cédric Grolet at The Berkeley – London, UK
Renowned as one of the world’s top pastry chefs, Cédric Grolet operates from The Berkeley Hotel in London, where his creations redefine the art of dessert-making. His signature Lemon Tart, crafted to look like a real lemon, showcases his incredible precision and artistry. Grolet’s work bridges the gap between fine art and patisserie, offering a sensory experience that few can rival.
Hani’s Bakery & Cafe – New York, USA
In the vibrant culinary landscape of New York City, Hani’s Bakery & Cafe has carved out a niche for its unique approach to classic flavors. Under the leadership of Miro Uskokovic, the bakery is known for elevating everyday favorites into unforgettable treats. Their Chocolate Chunk Cookie, a perfect balance of crispy edges, gooey centers, and generous chunks of high-quality chocolate, has become a signature item. Uskokovic’s dedication to sourcing premium ingredients and refining simple recipes into exceptional creations reflects his passion for blending nostalgia with innovation, delighting New Yorkers one bite at a time.
Frea Bakery – Berlin, Germany
Frea Bakery is Berlin’s first zero-waste bakery, co-founded by David Johannes Suchy and Jasmin Martin. Specialising in sourdough bread, the bakery has gained acclaim for its sustainable practices and inventive recipes. Their Sourdough Rye with Seeds is a hearty, nutrient-packed loaf that aligns with their eco-conscious philosophy. Suchy and Martin’s commitment to reducing waste has set a benchmark for sustainability in the baking industry.
Forno Pintucci – Florence, Italy
Florence’s Forno Pintucci, run by Andrea Pintucci, captures the essence of Italian baking with its timeless creations. Known for their Schiacciata Fiorentina, a sweet flatbread with a seasonal twist, Pintucci brings a modern sensibility to classic Italian recipes. By incorporating local ingredients like orange zest and olive oil, Andrea celebrates the rich culinary heritage of Florence while staying innovative.
Arsicault Bakery – San Francisco, USA
In San Francisco, Arsicault Bakery, led by Armando Lacayo, has garnered acclaim for its perfectly crafted pastries. Their Kouign-Amann, a buttery Breton delicacy with caramelised sugar, is frequently cited as one of the best in the country. Lacayo’s attention to detail and passion for quality have made Arsicault a favourite among pastry lovers, earning national recognition for its excellence.
Discover the world's best Bakeries
These eight bakeries are cultural icons that reflect the evolving world of baking. Each establishment pushes the boundaries of creativity, quality, and sustainability. while demonstrating the power of baking to connect people and cultures.
Experience the wonders of these trailblazing bakeries firsthand: engage directly with the creative minds behind these bakeries, learn their techniques, and be inspired by their passion. Get in touch today with Stig or Martin to chat about we can do for your team.
Stig Egard
Founder & CEO
Martin Myhre
Chief Operating Officer
[email protected]
+47 970 674 23
+32 473 250 688
Antwerp
[email protected]
+47 46 50 62 17
Oslo
How Food innovation travel Works
Every Food Innovation Travel program combines the best of our expertise in travel, business and entertainment.
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