The Best Breakfasts in Boston
We conclude our list with a Carb Crawl, a roundup of the best in everything doughy, crumbly, cream-filled, and sugar-shellacked. Shield your eyes, Paleo dieters, lest you be converted to the carb side. —Christopher Hughes
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Tracking down James Grimes’s exquisite New York–style bagels, currently available only at weekend pop-ups, is well worth the extra Twitter vigilance.
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The “goo”-shrouded icon that slayed Bobby Flay and became its own Pinkberry flavor is still our favorite sugar rush in town, predawn, post-lunch, or really any time of the day.
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With baker Luke Fetbroth at the helm, Moody’s fluffy, yeast-raised doughnuts are now as much of a morning draw as chef Joshua Smith’s addictive pork-roll sandwiches.
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We commend chef Frederic Robert for turning Saint-Tropez’s most storied pastry—pillowy brioche, candied orange peel, and vanilla cream—into our new breakfast habit.
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Chocolate Pretzel Croissant
Puritan & Company
Puritan’s sweeping sweets table at brunch is now even better thanks to this salt-flecked, Cacao Barry chocolate–stuffed croissant.
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Loco Taqueria & Oyster Bar
Chef Matt Drummond goes big—very big—with dulce de leche–topped, cinnamon-vanilla-custard-sopped slices of Texas toast.
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The bagel’s unsung cousin gets center stage thanks to Mary Ting Hyatt, who bakes 40 glorious rounds a morning in flavors like bacon-cheddar and roasted-shallot-and-fennel.
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Lowcountry champion Jason Albus has given us an authentic take on these southern, cornmeal-laden flapjacks, complete with sorghum butter and marmalade.
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Canto 6 Bakery
Torn between savory Gruyère-injected croissants and burnished brioche brimming with Brie and apricot jam? Don’t be so hard on yourself: Order both.
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Forge Baking Company
Believe me, we’re all weary of the avocado-toast hype. That’s why we’ll stick with Nick Hays’s challah trowelled with Nutella, maple butter, and house-made jams.
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Kolaches have been tragically absent from the local vernacular. Enter Tim Wiechmann, who now offers up to 11 varieties a day at his new Balkan street-food joint.
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Ames Street Deli
Co-owner Diana Kudayarova’s take on the Breton specialty—that bronzed whorl of laminated dough—is melt-in-your-mouth buttery. And that’s a good thing.
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Pastry maestro Daisy Chow is upping the a.m. game at Cutty’s with this Belgian brioche, which gets an acidic snap courtesy of citrus-scented sugar cubes tucked into the center.
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Centre Street Café
Under its new regime, Centre Street’s brunch has gained even more worshipers at the altar of pancakes “del giorno,” including the banana-Nutella with coffee butter.
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Biscuits and Gravy
Island Creek Oyster Bar
ICOB maintains biscuit sovereignty with this buttermilk specimen slathered with sausage gravy and a fried egg.
Hungry for More?
Consider these 12 top New England diners, and wax nostalgic with Mike Urban’s ode.