Ismael de Sousa was one of the most beloved spin instructors in Denver before he opened Reunion Bread. Now, his former students chow down on churro croissants and guava and ricotta danishes instead.
Breads include pumpkin seed kelp, Finnish limpa flavored with anise and orange peel, and sunflower seed rye, all made with local, Illinois-grown organic whole grains milled in-house.
This Vancouver bakery is known for sophisticated flavors both sweet and savory – like a jasmine blueberry croissant, double strawberry roulade and parsnip celeriac lentil tarte.
You might not expect to find a French master baker in Cary, N.C., but Lionel Vatinet has become one of the pioneers in American artisan bread. Vatinet is most famous for his signature five-pound sourdough boule.
Chad Robertson and Elisabeth Prueitt opened Tartine in San Francisco's Mission District in 2002 and won a James Beard Award for Outstanding Pastry Chefs in 2008.
At Flowers and Bread, learn to make wood-fired pizzas and breakfast breads at home, or munch on lemon lavender and orange dark chocolate scones while trimming baby blue eucalyptus for an everlasting wreath.
Loaves of fragrant focaccia, cranberry walnut, tahini sesame and polenta bread beckon from the shelves at Indianapolis' best bakery.
Union's flagship sourdough is light and mild with a an open, custardy crumb, while seeded and semolina variations are also available along with ciabatta and caraway rye. The bakery transforms into a pizzeria at night.
The bread, cakes and pastries at this downtown Santa Barbara bakery and cafe are so good that it's hard to believe everything is gluten-free.
José and David Cáceres opened La Panadería to share Mexico's baking heritage with their adopted hometown of San Antonio.