The best of
Auckland. Ranked.

Japanese pastry chef Tetsuya Namekawa trained in Paris and it shows: proper baguettes and rye from locally milled flour, plus macarons in chocolate, pistachio and raspberry. Open till sold out, most days well before lunch.

An Onehunga Mall fixture turning out NZ award-winning pies alongside cheese pies, butter chicken pies and cream doughnuts. The kind of unpretentious suburban bakery locals build their Saturday morning around.

Le Cordon Bleu-trained owner Sonia Haumonté turns out laminated pastry and hand-rolled baguettes good enough to be named best French bakery in New Zealand. Matcha sablé and Asian-inflected petit cakes set it apart from the classic Parisian script.

Open since 2013 with a trophy cabinet of Baking Industry awards (Danish, pretzel, linzer tart) to prove it. Pricier than your average corner bakery, but the quiche, pies and gluten-free range keep loyalists coming back two years running.

Family-owned Italian bakery turning out hand-shaped ciabatta and San Francisco-style sourdough boules, all additive-free. A working bakery that also supplies cafes citywide, so the bread's consistency has been proven thousands of times over.

100% plant-based and proudly unapologetic about it — the cabinet runs deep with savoury pies, doughnuts, pastries and hefty sandwiches. Readers keep raving about the coconut cream-filled doughnuts; vegans and omnivores both queue here.

A classic villa-strip neighbourhood bakery on Jervois Road with a menu pushing past 20 items, including a standout steak and camembert pie. Everything's made fresh on site daily — no frills, just dependable local baking.

The custard tart here is the benchmark — wonderfully jiggly, cheerfully yellow, dusted with cinnamon and rated unrivalled by local food critics. A proper neighbourhood lunch-bar bakery that nails one thing perfectly and a lot else besides.

Ex-Daily Bread bakers Ben Eyres and Sarah Tabak went solo and immediately started rolling some of the best pastries in the city. Laid-back neighbourhood energy, serious technique — Kiwi classics with a creative twist.

Owners Natalie and Romain bring years of French patisserie experience to two CBD sites slinging quiches, sandwiches, salads and pastries fresh daily. A reliable downtown fix for proper viennoiserie without leaving the office district.

French pastry technique meets Taiwanese and Hong Kong-style baking — think individually wrapped breads, crème brûlée tarts and delicate cream cakes in a space that feels more boutique patisserie than corner bakery.

The grand-daddy of Auckland's artisan bread scene, quietly turning out preservative-free sourdough and European loaves for 25-plus years. No shortcuts, no hype — just bread that built a six-store reputation the hard way.

A K Road specialist sandwich shop and bakery built around one killer recipe: co-owner Liam Fox's grandmother's cheese scone, made with browned butter and nearly as much cheese as flour. Structural crust, soft and moist inside.

Maya Handley's micro-bakery turned brick-and-mortar specialises in 100% wholegrain sourdough — seeded rye, focaccia, oat loaves and poppyseed morning buns — using organic, Canterbury stone-milled flour and proper slow fermentation.