The Mamadou’s Artisan Bakery locations in Winchester and Arlington tell a truly global story: Each is the brainchild of Mamadou Mbaye, a Senegalese immigrant who dedicated years to mastering classic French baking techniques. Now you can enjoy his hard work in the form of crisp, expertly layered croissants in traditional flavors like Almond, Chocolate, and Plain, alongside fresh baguettes and loaves of bread.

With croissant flavors like Kimchi Cheddar and Guava Cream Cheese, baker Meg Crowley does things a little differently. For starters, she introduced her brand via tricycle at farmers markets, before opening a Jamaica Plain bakery in October 2020. Since then, Third Cliff Bakery has added to its offerings with uniquely crispy, creative croissants, among other treats to try along with another Third Cliff original, creamy coconut cold brew.

The roots of La Saison are in Tehran, where founder and pastry chef Soheil Fathi served up classic baked goods and chocolates before emigrating to the U.S. and working for Flour. Eventually reopening in Cambridge, his bakery is full of everything from rustic loaves of bread and fudgy brownies to buttery Viennoiseries, the fancy French word for layered pastries. La Saison’s croissants are airy yet rich, with a Multigrain variety plus related pastries like a crunchy-sugared Kouign-Amann.

We’re always impressed with the variety of deliciousness packed into the small Southie shop American Provisions. It starts with the selection of cheese and natural wines, and then there are all the local hot sauces and snacks. (Not to mention, those deli sandwiches!) The specialty shop’s baked goods game also excels with buttery treats, such as fresh-fruit danishes and light and flaky croissants. (The newer Dorchester location does not offer laminated pastries, but it boasts its own pastry program with plenty of other options.)

Updated by Jacqueline Cain