Trader Joe's cinnamon raisin bread was soft, very sweet, and decadently moist. Each slice contained just the right amount of luscious, rich cinnamon sugar swirls and pops of juicy raisins.
Whole Foods' vegan vanilla cupcakes are praised for their fluffy and moist texture, making them a top choice for those seeking plant-based options. Customers enjoy the well-balanced frosting made with vegan cream cheese, which complements the cupcake perfectly.
Volumes has quickly become a popular destination, known for its superb coffee and a lunch menu that keeps customers coming back. The atmosphere is vibrant, and the food offerings are diverse, catering to various tastes.
The Cheesecake-Off 2026 will feature some of London's best restaurant and bakery teams, including Big Mamma Group and Cakes & Bubbles by Albert Adrià, competing for the ultimate cheesecake title.
If freshly baked focaccia is one of your vices, you'll want to check out Liguria Bakery in San Francisco. This Italian-owned bakery has been open since 1911, and not much has changed about the location since. It's placed on a modest street corner, has large vintage windows, and the interior is small with just enough room for customers to line up and place their orders.
One Redditor, who claims that they used to work at Sprouts, says that Sprouts' bakery items actually arrive at the store frozen. That may lead you to believe that you're not actually getting very good quality, but the commenter said that, despite that fact, the cookies and pastries are actually quite delicious. They specifically called out the jalapeño-cheddar muffins as being especially tasty.
As a European immigrant in New York City, I remember a time, at least 20 years ago, when American bread and pastries, bagels aside, felt nearly inedible. Sourdough was not a thing. Croissants or any kind of viennoiseries were a punchline. There were regional specialties, sure, but broadly speaking, bread culture in New York was bleak.
I love a rich chocolate ganache, which is usually a blend of sugar, heavy cream, dark chocolate, and salt. The ganache in this particular cake slice is ganache cream that layers the cake. I like the richness of the cream and the appearance of the chocolate layer on top. The cream is denser and more flavorful in the Ganache Cream than in the two previous cakes, too.
There is something inherently comforting about a bakery. Walking past one early in the morning, breathing in that warm, sweet scent, can bring back memories of childhood or at least provide some solace on a cold day. But that scent also sets up expectations, and there's nothing worse than following your nose into a bakery just to find that the donuts are stale, the cookies are old, and the bread tastes mass-produced.
London's bakery scene has got to be one of the best in the world right now. As well as an abundance of croissants and sourdough, there are bakeries doing everything from Italian maritozzi to Japanese milk bread and pretty much everything in between. The weekend pastry run has become a ritual (bonus points if you literally run to the bakery) and bagging goods from Toad or Chatsworth Bakehouse before they sell out is a social flex.
Their croissants are arguably the best in San Francisco: sinfully aromatic and buttery, with a flakiness that erupts like weightless shards of gold falling into your lap. Now, after a decade of waiting, another Bay Area city is set to finally lay claim to some of the most legendary pastries around. Arsicault Bakery, which has locations in the Tenderloin, Mission Rock and Inner Richmond, is expanding outside San Francisco for the very first time, landing in the Peninsula in late 2026.
Ilcha, a Korean restaurant in the Marina that's been lauded for its fried chicken, is closing after Valentine's Day, and the SF Business Times has news of its replacement. Coming soon to 2151 Lombard will be Kava, a restaurant serving Nepalese, Himalayan, and Indian cuisines, from Nepalese owner Kamal Kandel of North Beach's Yarsa Nepalese Cuisine. The menu, which will have some similarities to Yarsa, will feature Nepalese curries, momos, chaat, tandoori, and biryani dishes.
CopperLeaf Bakery and Wine Bar, a new cafe located at Frederick Douglass Boulevard and 114th Street in Harlem, is serving up sweet treats and hot drinks this winter. The business officially opened in December 2025, and their most loyal customers have been trudging through the January snow to get a taste of the eatery's pride and joy: their freshly baked sourdough bread. The cafe's drinks are a mixture of traditional and eccentric.
