Portland | Little T American Baker. The T in Little T stands for Tim Healea. We’re just going to say it: This guy makes the best baguette in Portland, if not
on the entire West Coast. All of Healea’s creations, from his pistachio praline bear paw to his drop biscuit (the old-school
American kind, topped with lemon curd or jam), are playful, not to mention unbelievably light. Our pick: The baked currant
doughnut, dusted with powdered sugar. 2600 S.E. Division St.; 503/238-3458.
West Seattle | Bakery Nouveau (pictured). Sure, William Leaman has been crowned the best baker in the world (he led the team that won the gold medal at Europain’s 2005 Bakery World Cup). Still, when you walk into his little bakery for a pain au chocolat, it feels like a neighborhood joint. But the man has plans: He’s working on his own butter. And coming soon, he’s adding housemade sausages to his savory pastries, like croissants with duck sausage studding the dough. Our pick: An heirloom tomato pastry, made of croissant dough with Walla Walla onion confit and fromage blanc. 4737 California Ave. S.W.; 206/923-0534.