Pittsburgh, PABakeries

Five Points makes European style breads and laminated pastries by hand in Point Breeze. Pittsburgh Magazine highlights its plain, chocolate, hazelnut, everything, and ham and cheese croissants, with almond versions appearing on weekends. Long fermentation shapes the bread program, while seasonal fruit gives the pastry case regular variation.

Madeleine brings a compact French bakery and bistro to South Trenton Avenue. Pittsburgh Magazine points to traditional butter croissants and pain au chocolat, while the daily case extends to breads, cookies, and seasonal pastries. Morning and afternoon hours make it a practical stop for either pastry or a light meal.

Mediterra Cafe builds its bakery case around breads and pastries from the related bakehouse. Pittsburgh Magazine documents a daily croissant program alongside the cafe menu. The Beverly Road location adds coffee, breakfast, lunch, and a small market, giving the bread program a comfortable neighborhood setting.

Allegro uses traditional bakery methods for a fully plant based case in Squirrel Hill. Pittsburgh Magazine describes croissants laminated with house cultured sunflower butter, including plain and chocolate versions. Scratch made breads, pastries, sandwiches, and weekend specials give the shop more range than its vegan focus might initially suggest.

Gaby et Jules follows French pastry tradition in a polished Squirrel Hill shop. Pittsburgh Magazine names its butter croissants, chocolate croissants, and almond cream croissants alongside the better known macarons and delicate desserts. The broad case supports a quick pastry visit or a carefully assembled box for sharing.