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A tiny neighborhood bakery in Camden where the croissant dough, made with local flour and butter, shows up in everything: cinnamon buns, kouign-amanns, loaves, and savory Danishes when the season allows. The menu rotates with what's available, so summer brings heirloom tomato Danishes and wild blueberry hand pies, while ham and cheese croissants and coriander-lemon morning buns keep things interesting the rest of the year. The New York Times named it among the top bakeries in the country.
The awards strongest first
- The New York Times 22 of the Best Bakeries Across the U.S. Right Now
One number, weighted & current 65
How we scoreThe dishes from the writeups
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Cinnamon buns
“swirled into cinnamon buns, folded and sugared into kouign-amanns, layered into loaves”
The New York Times -
Kouign-amann
“folded and sugared into kouign-amanns”
The New York Times -
Heirloom tomato danishes
“Which means you’ll have to wait until summer for the savory heirloom tomato Danishes and wild blueberry hand pies.”
The New York Times -
Ham and cheese croissants
“pastries like the ham and cheese croissants and morning buns dusted with coriander and lemon will tide you over”
The New York Times
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