Best Bomboloni: The one filled with vanilla pastry cream is our favorite, but the chunky caramelized apple and raspberry are excellent as well. Read more.
Best Doughnut Holes: Try yeast and cake in cinnamon-sugar, blueberry, plain, and (especially) red velvet cake. No more returning to red velvet cupcakes after this. Read more.
Best Baked Doughnuts: They're tiny, picture-perfect creatures packed in a pink box, with flavors such as a chocolate-y cookie crunch, vanilla sprinkle, a gooey caramel, and the classic cinnamon-sugar. Read more.
We love the morning bun, a croissant dough snail with a sprinkle of cinnamon-sugar; the liege waffle, with soft, elastic dough, pearls of sugar, and a perfect crust; and an actively buttery palmier. Read more.
Their croissants and chocolate chip cookies are excellent—but don't overlook their flaky-crusted squares of fruit tarts, superior oat streusel-topped raspberry muffins, or weekend jelly doughnuts. Read more.
Floppy, buttery croissants and pain au chocolat, both a little unorthodox but easy to love; a silky-creamed and intensely nutty hazelnut cake; and fruit tarts with golden shortbread-like tart shells. Read more.
We love the cupcakes, the soft-serve, and just about anything they do with the soft-serve, including sundaes and topped eclairs.
