Baguette Magic

James Island - Bakeries

Mathieu Richard is an ex-pat Frenchman who couldn’t find a decent baguette in this town and so taught himself to bake. He began selling at the downtown farmers market and graduated to his own little bakery and café on James Island where he sells breads and pastries and serves breakfast, lunch, and brunch. He’s also started an innovative CSB, or community-supported bakery. Pay your subscription fee and he’ll deliver fresh bread to your door. Now that’s what we call a friendly Frenchman. —Stephanie Barna Dish (Winter 2013)

Bakehouse Charleston

Downtown - Bakeries

Though they’re located in tourist central, even locals find themselves enjoying the pleasures of Waterfront Park, Rainbow Row, and the Battery on occasion — and Bakehouse is perfectly situated for grabbing a snack to fuel your stroll. Set up in a sunny, stylish spot near the end of East Bay Street’s main restaurant and retail section, the bakery specializes in sweets like cinnamon buns, “monster cookies,” scones, and towering layer cakes. They still carry the Oprah-approved sweet and salty brownies created by the original owners Matt Lewis and Renato Poliafito (of Baked NYC), and Martha Stewart Weddings reported that they made s’mores bars for Blake Lively and Ryan Reynolds’ local wedding in 2012. If that isn’t enough to convince you, they’re also selling craft beer now, too. —Erica Jackson Curran Dish (Winter 2013)

Brown's Court Bakery

Downtown - Bakeries

Stephanie Barna

People have been grumbling for a long time about the dearth of good breads and bakeries in Charleston, and over the last few months, a handful of places have opened to meet the demand. Located off the grid on upper St. Philip Street, Brown’s Court Bakery opens early and bakes up warm breads, pastries, cookies, and muffins. They have a sought-after sriracha croissant, a daily focaccia bread, crusty baguettes, and a full slate of barista-approved coffee drinks, from macchiattos to double espressos. The rambling little house is bright and cheery, a perfect spot for that mid-morning meeting or late-afternoon pick-me-up. —Stephanie Barna Dish (Winter 2013)

Christophe Artisan Chocolatier-Pâtissier

Downtown - Dessert Bar

If anyone in your life needs to be told they’re loved, nothing expresses that feeling quite like an exquisite box of hand-painted chocolates. Christophe Paume and his wife operate a downtown storefront on Society Street, giving them plenty of space for non-chocolate offerings like French press coffee, pastries, and grab-and-go lunch. They’ve also started baking baguettes on the weekend. Our intern who just returned from France assures us they’re the best in town. —Stephanie Barna Dish (Winter 2013)


Downtown - Bakeries

Providing the perfect fuel for a day of shopping on King Street, Cupcake specializes in its namesake — and nothing else. They feature nine flavors every day with a rotating selection of seasonal offerings. Owner Kristin Kuhlke’s compact creations are recognizable by the huge swirl of sweet icing on top, and many are finished off with sprinkles, candy, or other goodies. —Erica Jackson Curran Dish (Winter 2013)

EVO Craft Bakery

North Charleston - Bakeries

EVO’s new bakery is a natural outgrowth of owners Matt McIntosh and Ricky Hacker’s obsession with local goods and pizza dough. EVO Craft Bakery serves up a selection of homemade breads — like semolina, sourdough, rye, and baguette — that are soft on the inside and toothy on the outside. On the sweet end, the bakery offers a wide selection of danishes — apple, raspberry, and cream cheese, and the very yummy blackberry, almond, and pistachio. If you want something savory, then try the arugula and fontina croissant, or the speck and provolone croissant, which has quickly become a Park Circle favorite. EVO Craft Bakery also serves sandwiches, generally two a day, and they just started offering a $10 box lunch (half a sammie, a side, and two cookies.) —Chris Haire Dish (Winter 2013)


Downtown - Bakeries

The brainchild of Culinary Institute of Charleston graduate Allison Smith and her boyfriend Mark Remi, Glazed serves up a daily rotating selection of doughnuts in classic and unconventional flavors — think Mexican chocolate, gingerbread cranberry, and, our personal favorite, maple bacon. They make the dough from scratch every morning and craft each doughnut with high-quality ingredients, like Hickory Hills milk, Burden Creek Dairy cheese, and Nueske’s bacon. They’ve been experimenting (successfully) with evening hours on Friday nights. Let’s hope they keep it up. —Erica Jackson Curran Dish (Winter 2013)


Downtown - Dessert Bar

This cozy little eatery frequently has sugar-starved fans lined up on the sidewalk, but service is generally pretty quick, so you won’t have to wait too long to snag a table. Once inside, take a look at the pies and cakes in the cooler and let your stomach do the choosing. Order a boozy coffee or chocolatey martini to sip along with dessert for a perfect late-night capper. They’re open until 2 a.m. every night. —Erica Jackson Curran Dish (Winter 2013)

Macaroon Boutique

Downtown - Bakeries

This Parisian-style pastry shop serves up brightly colored French macaroons by the bag and plenty of other classic treats. It’s called Macaroon Boutique for a reason, so grab a variety sack and split the raspberry, chocolate, hazelnut, and pistachio macaroons with a friend. The boutique is a grab-and-go place without seating, but owners Fabrice Rizzo and Fabienne Docco still manage to make patrons feel at home in their sunny, sweet-smelling bakery. —Erica Jackson Curran Dish (Winter 2013)

Sugar Bakeshop

Downtown - Bakeries

Bill Bowick and David Bouffard’s Sugar is the kind of bakery you dream about, a tiny, brightly lit building on Cannon Street with cupcakes and cookies and tarts stacked on almost every surface of the counter. Their sweets are pretty little things in pastel colors, with bright flavors like grapefruit or orange buttercream, and even caramel and Lady Baltimore on special days. —Susan Cohen Dish (Winter 2013)


Downtown - Bakeries

WildFlour owner Lauren Mitterer is behind the counter nearly every day churning out goodies like cookies, croissants, and buttery scones; the sun-dried tomato and mozzarella is our favorite. Sundays have become known as Sticky Bun Sundays — stop by early for a freshly baked caramelized pecan sticky bun, before they sell out. —Erica Jackson Curran Dish (Winter 2013)
Classified Listings

Powered by Foundation   © Copyright 2018, Charleston City Paper   RSS