When it first opened in 2016, Oyatsupan brought traditional Japanese baking to the outskirts of Portland. Today, it still serves some of the best Japanese sweet and savory pastries in the area — things like kare pan, a soft bread boat filled with Japanese curry, as well as castella doughnuts and jiggly Japanese cheesecake. Those seeking lightly sweet, fluffy shokupan will also find those here, either in the form of whole loaves or sliced for Japanese-style egg salad sandwiches.

For those looking to be transported to Paris with elaborate entremets and beautiful laminated pastries, look no further than Artisserie Fine Bakery on NW 23rd Street. A gleaming display case shows off an array of macarons, croissants, beignets, and mini entremet mousse cakes; pros head straight for the chocolate Rocher croissant, a croissant filled with crunchy chocolate-pecan filling similar to the candy truffles, or the winter blossom cake made with white chocolate and hazelnut praline.

Nationally celebrated baker Ken Forkish developed a reputation for the breads at this neighborhood artisan bakery he founded: Loaves are dark and crusty, with an airy crumb and subtle tang from sourdough starters. Although Forkish has since retired, the bakery on Northwest 21st continues to serve exceptional laminated pastries, like its goat-cheese-and-leek croissant or its passionfruit escargot, made with a swirl of laminated croissant dough topped with a vibrant yellow passionfruit glaze.

Matutina — the bakery and panaderia that supplies all the bakes and pastries at Republica & Co cafes —  is a star on its own. While the light and airy cafe is the ideal place to settle in with a laptop and a cup of coffee (the True Mexican mocha is especially spectacular), its case of pan dulces is not to be missed. In the case, you’ll find twists on Mexican sweet breads like funfetti conchas made with sprinkles and brown butter, seasonal fruit-filled empanadas, and arguably the city’s best pan de queso, with its slightly sweet cheesy flavors and squishy texture. 

For those in the mood for fancier pastries, Jinju Patisserie always delivers. The Williams bakery’s pastry chefs are Las Vegas expats, and this showmanship is evident in desserts like towering fruit tarts, silky mousse layer cakes, and jewelry-like bonbons. That being said, Jinju is also home to one of the city’s finest croissants, one of the largest in town with a shatteringly crisp exterior and a buttery core. Savory pastry fans may prefer the ham, bacon, and cheese croissant, topped with a sprinkle of everything bagel seasoning.

St. Beatrix — formerly Bushel & Peck Bakeshop — offers creative pastries like miso-caramel and passionfruit-sesame croissants, flower-adorned layer cakes, and savory scones, quiches, and sandwiches. Some of Bushel & Peck’s highlights remain on the menu, however, like its supremely flaky biscuits. Customers can pre-order whole cakes for pick-up, and/or choose from a selection of the bakery’s pastries for a quick weekend breakfast.

In 2019, chef Vince Nguyen opened his highly anticipated Berlu, a fine-dining spot featuring a mix of classical French techniques and Pacific Northwestern cuisine. He has since pivoted to a more Vietnamese-tinged tasting menu in the evenings, and a daytime bakery offering goodies like pandan waffles and crepe cakes, tarts filled with tamarind custard and lychee, and his take on bánh bò nướng, a Vietnamese rice cake with a honeycomb crumb. All baked goods are gluten-free. Berlu is only open on Sundays, from 10 a.m. to 1 p.m.

For years, Twisted Croissant made the most exciting laminated pastries in the Portland area, selling croissants of almost every variation and colorful chouquettes. But what makes this bakery special is its cruffin, a hybrid pastry made by twisting croissant dough into a muffin. Twisted Croissant switches up fillings and flavors for options like raspberry rose cruffins, baklava variations, and more. Twisted Croissant maintains brick-and-mortar locations on Northeast Broadway and Sellwood; the pastries are also available for purchase at various farmers markets on weekends. 

Tucked in a quiet nook away from Southeast Division’s main hustle and bustle, Little T Baker specializes in flaky croissants, seasonal fruit tarts, and chocolate chip cookies studded with giant chunks of molten chocolate. Little T is perhaps best known for its crusty baguette, spotted on restaurant menus across town; for another stellar bread, the incredibly soft and pillowy Sally Lunn brioche is one of the city’s finest. Little T Baker goods are also available for purchase at Providore Fine Foods. 

While most of the spots on this list specialize in laminated pastries and homey baked goods, Champagne Poetry is known for maximalist, indulgent desserts like elaborate entremet cakes, lava cheesecakes, and boba-topped cupcakes. The bakery’s cloud bread, tall slices of light and airy bread, arrive layered with flavored cream cheese and milk powder. Enjoy the sweets in their vibrant and photogenic cafe, complete with a 3D floral-adorned wall designed for Instagramming baked goods.

Bakeshop is one of the most decorated bakeries in the city: In 2016, Kim Boyce was nominated for the James Beard Award for Outstanding Baker, and won for her cookbook dedicated to whole grain baking in 2011. Everything on the menu is exemplary and the dictionary definition of what the pastry should taste like, but those seeking recommendations should opt for the flaky chocolate croissant made with local Woodblock chocolate or a laminated maple bar so impressively layered that it could almost pass as a Southern biscuit. Customers can order pastries for weekend pickup and delivery online through the website.

Sebastiano’s is a family-owned Sicilian cafe in Montavilla quickly becoming famous for its exceptional muffaletta sandwiches on house-made bread. But even more noteworthy are bakery offerings like candied-orange-and-chocolate cannoli with house-fried cannoli shells, petite boxes of Sicilian cookies, espresso brownies, and olive oil cake. Crowd favorites include the gluten-free pasticcini di mandorle, flourless chewy almond cookies with honey & candied citrus, and the seasonal cassata al forno, a moist and creamy cake filled with sweetened ricotta, chocolate chips, and orange zest.

This small, 24-seat bakery rightfully earns its spot on this list by consistently churning out delicate and meticulous cannoli, light and airy focaccia, and other classic Italian baked goods. It’s no surprise this Lents bakery killed it from the get-go: owner Michelle Vernier honed her craft by working as a pastry chef at Portland classics like Paley’s Place, Imperial, and Wildwood. The bakery is open for walk-up orders of amaretti, anise biscotti, and slabs of tiramisu; customers can also pre-order via an online market.