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The car lift and air pump are still there, which gives this French bakery in a former auto body shop a particular kind of credibility. The laminated pastries are serious, the canelés are delicate, and the seasonal produce finds its way into croissants and Danish that justify the line. A James Beard semifinalist for Outstanding Bakery, it has also landed on The New York Times' list of the best bakeries in the country.
The awards strongest first
- The Infatuation Our Favorite Bakeries In The Country Right Now
- Eater The Best New Restaurants in America
- James Beard Awards 2025 · Semifinalist · Outstanding Bakery
- The New York Times 22 of the Best Bakeries Across the U.S. Right Now
- James Beard Awards 2023 · Semifinalist · Outstanding Pastry Chef or Baker · Emily Riddell
One number, weighted & current 88
How we scoreThe dishes from the writeups
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Jammy egg and pepper croissant
“Emily Riddell is transforming freshly milled flour and sugar and seasonal produce into laminated pastries like jammy egg and pepper croissants, orange cardamom morning buns and quince Danish.”
The New York Times -
Orange cardamom morning bun
“Emily Riddell is transforming freshly milled flour and sugar and seasonal produce into laminated pastries like jammy egg and pepper croissants, orange cardamom morning buns and quince Danish.”
The New York Times -
Quince Danish
“Emily Riddell is transforming freshly milled flour and sugar and seasonal produce into laminated pastries like jammy egg and pepper croissants, orange cardamom morning buns and quince Danish.”
The New York Times -
Lemon tart
“By 2022, Riddell had converted the space into a full-fledged bakery selling viennoiserie, as well as delicate canelés, cookies made with three types of ginger, and beautiful lemon tarts capped with torched meringue.”
The New York Times
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