Best of Texas: Bakeries & Pastry Shops

[joiei]

Also notably absent is a bakery whose offerings are not completely amateurish or generic tasting.  Suggestions?

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have you tried Doughmonkey in Synder Plaza yet? Worth it and the chef/owner, Rhonda is the best.

[Richard Kilgore]

Here's a link to a thread with lots of photos of the pastries at The DoughMonkey in Snyder Plaza near the SMU campus.

[sarozen]

Hi, y'all--We have a couple of very good bakeries here in Grapevine. Main Street Bread Baking Company at 316 S. Main. Owned by a trio of French people (It's popularly known as "The French Bakery"), they have a wide selection of French breads and pastries along with breakfast and lunch items.

The other is the Breadhaus at 700 West Dallas Road. They have a variety of daily and specialty breads and excellent lemon bars and other sweets. Their Granny Smith Apple Cake and Chocolate Bourbon Pecan Pie are both yummy!

[nessa]

Hmmmm, lost my post that I wanted to quote, but I second the motion for the czech stop and for WF's seeduction bread.

Its really do die for, so long as yah floss after....

Also love the CM Sourdough Buckwheat-onion-rosemary-cheddar bread.

I've not explored bakeries locally, because I'm trying to reduce the waistline and I can't be good in the face of temptation. But I'll keep a running list for when I can indulge!

Edited February 27, 2005 by nessa (log)

[IML]

I haven't made it to DoughMonkey quite yet, as it was closed today, but will give it a chance this upcoming week. It should satisfy my sweet-teeth (of which I have in infinite supply, like a shark).

I would love a bakery that makes a mean baguette, and is preferably wood-fired. Extra points given for flour quality too.

Ian

[Richard Kilgore]

For baguettes, IML, I would try Empire Bakery and Main Street Bakery.

[IML]

For baguettes, IML, I would try Empire Bakery and Main Street Bakery.

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I went and picked up a baguette from Main Street earlier today, and ended up feeding it to a group of ducks. I hope Empire is much, much better, as I'm sure it is.

Edited February 27, 2005 by IML (log)

[Richard Kilgore]

How unfortunate, IML. Can you tell us more about the baguette? What about it was disappointing -- the crust, the crumb, the flavor?