It’s a chilly and overcast morning in the Magic City, and I’m on a mission to find the best pastry in Birmingham.

I will be the first to admit that this was a self-assigned mission, but who could blame me? Birmingham boasts a wide selection of world-class bakeries, many of which deserve more recognition than they currently receive. And pastries are, objectively, a delicious and buttery gift to mankind. 

And beyond that, my quest derives from a decades-long obsession with all things French—the language, the culture, and yes, the pastries. As a French teacher and self-proclaimed Francophile, I felt it my mission—my duty—to uncover who in our city would satisfy my craving for those flaky layers.

This is a pastry mission, so you won’t see any cakes, cookies, or brownies on this quest (another day, mon ami). We’re talking about the true French art of viennoiserie—the dreamy, melt-in-your-mouth, perfect-day-under-the-Eiffel-Tower laminated dough of croissants.

Bandit Pâtisserie

I start my quest on First Avenue North at one of Birmingham’s most beloved baking establishments. Pastry queen Kristen Hall founded Bandit in 2013 after discovering her love for the craft while baking with her young daughters. 

Behind the counter is co-owner Lacy Triplett, who greets the couple ahead of me with a warm smile as they pore over the options behind the glass case. For my first pastry of the day, she tells me I’ve gotta go with the almond croissant, one of their best-sellers. Patrick, the barista, hooks me up with an incredible latte (he also has an incredible “Save the Earth” sweatshirt, I might add). I cozy up at a table in the corner and take a bite.

Lawd, y’all. The crunchiness of this almond croissant is unreal, and the frangipane filling has just the right amount of sweetness. These croissants are masterpieces—the lamination is just perfect, and every bite gives you a ton of crisp layers. Probably a bad day to wear a black shirt, as I’m now covered in flakes of pastry and powdered sugar, but I truly don’t care. Croissants are always worth the mess, especially Bandit’s. 

This place is special—not just for the croissants but for the people. Lacy smiles as she reminisces on her journey here, from entry-level baker to co-owner. “I get to work with my best friend every day and make pastries. I truly couldn’t have dreamed up a happier and more fulfilled life.” 

Last Call Baking Co.

Happily covered in pastry crumbs, I turn down 25th Street for my next stop at Last Call Baking Co. The industrial space is large and inviting, and running down the front half is a large counter dotted with yellow signs marking the day’s options. 

I asked Jaclyn, who was working the register, about getting my hands on a canelé—a custardy French pastry that I had seen advertised that morning on their socials—but they had sold out within an hour of opening. I learn quickly that Last Call has a host of faithful pastry followers, and on weekend mornings, you’ve gotta be quick. (And I’m about to learn why.)

Luckily, they still had plenty of pastries left to choose from. Chanah Willis, Last Call’s owner, is running giant slabs of dough through a laminator behind the counter, and I ask for a recommendation.

“Butter croissant,” Chanah says. “My final love will always be our butter croissant. She is the lifeblood of Last Call, and I am on a constant drive to understand her better and make her better. It is my absolute favorite.”

A butter croissant may seem humble and unassuming, but that couldn’t be farther from the truth. Without any extra flavors to hide behind, it’s gotta be perfect. 

I sit in my car with this one so I don’t embarrass myself with more messiness, and oh. my. butter. The butter is the star, y’all. The croissant layers are so delicate, and every layer tastes of creamy, stop-your-heart butter. 

Also, the car-eating was a good call for my own self-preservation, but it’ll need a good vacuuming tomorrow. 

Continental Bakery

And now, a short drive to digest—and to visit Birmingham’s English Village for an old favorite. Carole Griffin has shepherded this beloved bakery and its adjoining café, Chez Lulu, since 1985, and while she announced her retirement earlier this year, Griffin has promised that everything we love about the bakery will continue.

For someone like myself, a die-hard Francophile, that couldn’t be better news. The bakery and café is like a little slice of France in Birmingham, with an eclectic, bohemian interior of mismatched art, strings of lights, and a ceiling covered in wicker baskets. 

And oh yes, the pastries. To start, let me say that you will not have to worry about lack of choice. The cases are packed every day with tartes, decorated shortbread, and row after row of croissants. My sweet tooth had been plenty satisfied this morning, so I chose, per Sylvia’s recommendation, the ham and cheese croissant. 

This is not a croissant that you simply grab and go, in my humble opinion. This is a croissant that you enjoy, spread out on a checkered picnic blanket in the sun, sipping a mimosa while your (perfectly mannered) children frolic in the field behind you. (Sadly, that didn’t happen for me on this particular day, but a girl can dream.) The croissant, however, was savored slowly and gratefully, with strings of melty Gruyere holding together the buttery flakes.

Continental is about an experience and a European pace of life, slow and unhurried. If you can, embrace the full French way of life with these pastries—checkered blanket optional.

Hello Bakery

My final stop of the day was brand new to me, but per the recommendations of many friends, it’s a spot that shouldn’t be missed. Wim Miree opened Hello Bakery’s doors in 2022, but he’s certainly not a pastry novice—he’s perfected the craft with over two decades of experience at various Birmingham establishments, including Continental Bakery.

Hello Bakery is a little shop tucked into Crestline Gardens off of Dunston Avenue, and immediately feels welcoming and bright. While the selection is smaller than my previous stop, every pastry looks immaculate, stacked in neat rows in the glass case. There are plenty of options with laminated dough, from croissants and pain au chocolat to danishes, but the cinnamon roll catches my eye. 

It’s not a typical cinnamon roll—instead of the yeast dough we’re used to, Wim uses the laminated croissant dough and spins it into spirals, coating it in the cinnamon-sugar mixture. I sit down at a table outside to give it a try.

Y’all, do. not. sleep. on. the. cinnamon roll. It has ruined me for any other kind. Every bite is flaky, delicate perfection, one of those pastries that you easily say, “I’ll save half for later,” with a laughable and naive optimism. Just resign yourself now to the fact now that the other half isn’t gonna make it home.

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What did I learn from this mission? If anything, I learned that Birmingham has some insanely talented pastry chefs–all four of these shops produce pastries that would be worthy of any Parisian pâtisserie. And while it’s nearly impossible to choose a favorite, I must say that my final stop, Hello Bakery, completely surprised me in the best way. While the shop itself is small and unassuming, I’ll be dreaming about their pastries until I make it back again.