One of the first Master Bakers in America, Paul Poupart knows his craft. Trained in a French bakers guild, he spent his youth traveling across France, working as an apprentice to bakers around the country. He later found his home in the Acadian landscape of the Louisiana coast, and did the thing he knew how to do best—bake. You can still find Paul in the bakery, opened in 1970, but he now has help from his son, Patrick, who was raised upstairs and also trained in France. As one would expect, their Doberge Cake and French bread are utterly delectable, but be sure to try the pecan Danish—this fall treat is sure to please.
1902 W Pinhook Rd. | 337.232.7921 | poupartsbakery.com
Spring Hill Pastry
CHARLESTON, WEST VIRGINIA
Spring Hill Pastry was originally opened in 1948 by Jim (Pappy) Williams, a former navy cook, and has been family run ever since. And while the recipes haven’t changed a bit, they were pretty unique to begin with. Spring Hill’s claim to fame is its hot dog pastry—a long doughnut, split in half, stuffed with butter fluff and sprinkled with powdered sugar then finished with a drizzle of chocolate. But we can’t resist the chocolate cake, made with tangy buttermilk.
600 Chestnut St. | 304.768.7397 springhillpastry.com
LITTLE ROCK, ARKANSAS
A staple in Little Rock, Community Bakery is true to its name. After Ralph Hinson opened the doors in 1947, the bakery quickly became a neighborhood gathering spot thanks to its decadent cakes and pastries made by head cake decorator, Agnes Bargiel, who later owned the bakery for more than a decade. Many of Agnes’ and Ralph’s recipes are still used today to make their legendary treats. Order your next specialty cake from Community Bakery and you won’t be disappointed, but be sure to grab a few iced sugar cookies on your way out—they’re melt-in-your-mouth delicious.
1200 Main St. | 501.375.6418 communitybakery.com