Belle Sucre [East]

Mar 2, 2016 By Texas Monthly

Pastry chef Jonathan Bowden has opened a second bakery, on the city’s east side. Larger than the original store, the new spot has ample seating and a bigger kitchen, with the potential to produce more savory menu items in the future. But today it’s offering the same delicious array of…


Sep 24, 2015 By Texas Monthly

Village Baking Co., which supplies bread to many fine local restaurants, has opened a small sunny space, both casual cafe and bread market, on lowest Greenville. We were tempted by the array of breakfast croissants but went with a croque monsieur made with a slice of pain au levain (sourdough)…

Cuban Dulceria

Sep 20, 2015 By Texas Monthly

An unhurried breakfast or lunch at this small, understated spot is a real treat. Order up a cortadito, a Cuban espresso with frothy milk (not for sissies), and complement that with a pastel de guayaba y queso, a flaky pastry stuffed with guava and cream cheese. For lunch, don’t miss…

PJ’s Pies

Aug 24, 2015 By Texas Monthly

When a young preacher with a knack for baking was tasked with making something out of a case of ripe mangos, he came up with a pie—think sweet apple with smoky mango. It was so good that it launched him into business baking for local restaurants, an enterprise that grew…

Savage Goods

Apr 15, 2018 By Texas Monthly

Part bakery, part cafe, part wine bar, strategically situated along the streetcar line.

Swiss Pastry Shop

Aug 15, 2016 By Texas Monthly

Though a landmark for the highly distinctive Black Forest cake and for pastrami on rye, Hans Peter Muller’s bakery-cafe takes on new, appealing hues with an evolving menu. Fascinating prime Texas Wagyu or Akaushi burger creations include one topped with poutine and blue cheese and another smothered in grilled poblano…

Walton’s Fancy and Staple

Sep 26, 2016 By Texas Monthly

Life is sweet at this little downtown eatery, flower shop, and bakery. A whimsical yesterday is evoked by wire egg baskets and faded advertisements on the exposed brick walls, but today’s culinary trends are acknowledged in details like cute cactus-shaped macarons. The Freebird, a pressed sandwich, unites grilled chicken breast,…