Traditional Bakeries and Bakery-Cafés

Moose & Sadie’s Cafe
212 3rd Ave. N., Mpls., 612-371-0464
Susan Muskat (formerly of Birchwood Cafe) bakes the best scones in the Twin Cities at Moose & Sadie’s, as well as killer caramel-pecan rolls, brownies, and muffins—all once beloved at Birchwood Cafe. This airy, lively café is nestled in the heart of the North Loop.

Muddy Paws Cheesecake Cafe
2528 Hennepin Ave., Mpls., 612-377-4441
Muddy Paws runs deep—more than 180 kinds of cheesecake are available (not every day though) along with specials and variations. The winner? Real New York cheesecake. But it’s hard to resist the key lime, or the Snickers–bar, or mocha-cappuccino, or white chocolate–chunk. Try a slice; then take a cake home.

New French Bakery
2609 26th Ave. S., Mpls., 612-728-0193
Yes, we have long loved New French baguettes (and sorely miss the New French Café). It’s grown beyond baguettes though. Ciabatta, loaves of red onion–rosemary sourdough, cranberry-pecan, double-raisin rye, whole-wheat–walnut, and sesame-semolina are now sold in markets across the Twin Cities and at the retail outlet, where they’re baked.

Patisserie Margo
5133 Gus Young Lane, Edina, 952-926-0548
Step into a floury, buttery, elegant place—a genuine French patisserie. Find delicate tartlets (lemon, berry), substantial baguettes (with just enough tooth to suggest a double-rise), and stout-laced mini gingerbread with a ginger-packed kick. Plus the classic trufflelike flourless torte, empress charlotte, and, during the holidays, the real buche du noel. Margo puts Paris in reach.

Patrick’s Bakery & Café
6010 Lyndale Ave. S. (inside Bachman’s), Mpls., 612-861-9277; 2928 W. 66th St., Richfield, 612-861-7570; 331 Broadway Ave. S., Wayzata, 952-345-6100
French without the attitude, Patrick’s places draw you in with glistening tarts, snowy meringues, and cream tortes. Also expect Viennoise, croissants, baguettes, batons, and macaroons (and a very good quiche).

Rustica Bakery
816 W. 46th St., Mpls., 612-822-1119
Here is a truly traditional levain, one that’s had time to rise again and again, then baked into a crusty, tooth-tuggingly, tangy loaf. There’s simple white bread, so right for PB&J, yielding tender, buttery slices. Try the frangipane tart—a golden disk of almond paste and pear perfection. The fruit-and-nut loaves are moist, dense, richly sweet; the focaccia and olive breads, paired with good cheese, make a great picnic supper down by the lake. Pick up some cookies (bittersweet chocolate) or a flaky croissant. Special breads are offered daily—Tuesday's Pugilese gives space to Wednesday’s Canadas de Azucar, that thin, sugar-crusted flat loaf. Find Rustica's breads at Surdyk's and the Linden Hills, Seward, and Eastside Natural Foods Co-ops.

Sarah Jane’s Bakery
2853 NE Johnson St., Mpls., 612-789-2827
No croissants, no scones, just old-fashioned doughnuts (fluffy and moist under their crackle of glaze), real maple sticks, fruit-filled Bismarcks. Not to be missed—the chocolate butter-cream square is a chocolate-stuffed–frosted doughnut. Everything’s made in small batches, by hand. Sarah Jane’s makes a mighty fine, quite substantial fruitcake, just right for an auntie. Friday morning’s doughnut selection is best, but get there early while the doughnuts are still warm.