The Sicilian Baker is part of The Maggiore Group’s restaurants, including The Sicilian Butcher. Similar to other restaurants owned by the Maggiores, the Sicilian-Italian bakery includes a “build your own” bar, this time for cannoli; customers can pick out the size, shell, and fillings from myriad choices. Not into cannoli? Try a flaky sfogliatelle filled with ricotta, or one of their seasonal specialities. 

Sometimes, the yearning to stroll into French patisserie and gaze at the artfully decorated delights is strong. When that happens, head to one of JL Patisserie’s two locations in the Valley for macarons, baguettes, and gorgeous galettes. Try one of the cream-stuffed cruffins (a cross between a croissant and muffin)  or a flaky pain aux raisin; you really can’t go wrong when choosing from the abundance of buttery options.

Karl Boerner, the name behind Karl’s Quality Bakery, opened his Phoenix store in 1994, after years spent in his native Germany, Switzerland, and California perfecting his craft. The bakery was designed to be a neighborhood place and it has been an essential part of the Sunnyslope area for 30 years. His daughter Christine now runs things, overseeing every ingredient that makes up their large selection. If you’re hosting guests, pick up one of their breakfast or pastry towers that will satisfy everyone in your group. You can’t go wrong with one of their custom cakes, either, like the hard to find Princess Torte. 

If you eat in Phoenix long enough, you’re bound to come across Noble Bread on the menu. The celebrated bakery is a staple on restaurant bread boards, a long way from its beginnings in  founder Joshua Raducha’s garage. Made with local organic grains and an organic levain (a type of starter), the loaves are baked in a stone hearth, and each takes 36 hours to make. Phoenicians can take home their own loaves from the storefront at Noble Eatery but while there, try some of the bakery’s Italian-influenced dishes using the beloved bread. 

If you’re looking for brownies shaped like reindeer or Taylor Swift cookies (yes, really), then Sweet Dee’s is the place for you. The fun and festive bakeshop is constantly coming up with creative and unique designs for their offerings, but the thoughtfully decorated pieces do not lack in flavor. You can still find plenty of straightforward sweets here as well, from muffins to pies to cake pops, that are beautiful as well as delicious. Kar

Since 1983, La Purisima have been stocking their shelves with brightly colored conchas, empanadas, tortillas, and more. A family-owned Mexican bakery with two locations, there is a wide selection of items including pastries, breads, tamales, burritos, cookies, cakes, plus seasonal items (such as pan de muerto for Dia de los Muertos). The ojos, airy sponge cakes wrapped in puffed pastry, are worth a try, as are conchas (soft sweet bread shaped like a seashell), marranitos (a pig-shaped molasses cookie with a cakey texture), and galletas (sugar cookies).

Open since 1969, this German bakery has an established customer base from all over Arizona. Freshly baked yeast-leavened breads (such as their popular farmer’s rye loaf), pretzels, sweets, and their must-try rolls and mini strudels sell out quickly. Old Heidelberg carries different types of cured meats and sausages as well as a variety of mostly German provisions such as mustards, jams, gummies, chocolates, pickles and sauerkraut.

Trying to find a bakery with plentiful gluten-free baked goods that are also delicious can be a struggle; luckily, Jewel’s successfully fills that void in Phoenix. The cafe menu covers a selection of breakfast and lunch dishes that should satisfy kids and adults, with every item 100 percent gluten free. The bakecase is also full of sweet snacks, from cookies to doughnuts to pastries of all kinds. Custom orders are available as well.

Self-taught Swiss-French baker Nathas Kraus started La Belle Vie because when he moved to Phoenix, he could not find baguettes that met his standard outside of grocery stores.  Now he bakes baguettes, viénnoiseries (bread and pastries made with yeast and enriched), financiers (almond cakes that traditionally were made in a small rectangular molds to denote a gold bar), and Canelés de Bordeaux (custard cakes). 

A longtime staple at farmer’s markets around town, Proof has morphed into a bread powerhouse with three storefronts all across the metro area. The bakery is owned and operated by Jon Przybyl and Amanda Abou-Eid, a husband and wife team who were prior customers of the original Proof Bread Bakery. They purchased it when the owner, Jared Allen left Arizona, but they continue to use Allen’s natural levain starter, named Harriet. Their wide array of breads, croissants, and seasonal treats use locally sourced ingredients