Longmont got lucky when Babettes bounced from RiNo to the ’burbs. While it’s perhaps most renowned for its first-class breads, there’s really nothing this mom-and-pop operation doesn’t do well, from croissants and cruffins to bubble-crusted pizzas and sandwiches on crusty rolls.

With additional locations in Boulder and Lyons, Moxie lives up to its name by milling its own heritage grains, so buckwheat, spelt, blue corn, and flaxseed may pop up in muffins, loaves, and such; what’s more, it turns out a few items you don’t see much elsewhere, including bialys and fougasse.

When Babettes left The Source for the burbs, no one could have guessed it would be replaced by an equally special bakery, but it was — national media–attention special, in fact. Diverse influences yield a daily selection that may include Portuguese pasteles de nata (custard tarts) and Venezuelan golfeados (cheese-sprinkled sticky buns) in addition to cardamom buns, chocolate babka, and various bread loaves; for the holidays, it also makes Italian panettone.

At this decades-old panaderia in LoHi, dozens upon dozens of types of pan dulce await in the display cases and behind the counter, from palmier-like orejas and shell-shaped conchas to pumpkin or apple empanadas. Don’t miss the luscious but not cloying tres leches cake and buttercream-filled besos (spherical sandwich cookies).

Tiny in size but big in spirit, this LoHi fixture puts its all into its pastries, and it shows in above-and-beyond cheese danishes, textbook crumbly scones, and turnovers in hearty flavors like mushroom-potato with mozzarella and caramelized onions. Among regulars, breakfast sandwiches on brioche rolls are in heavy rotation.

With a bubbly retro atmosphere and a sweet-as-pie staff, this new Ballpark parlor specializes in its namesake: fat, flaky turnovers for breakfast and lunch. Selections like the Chicken Pot Pie and the Greek with spinach, egg, dill, and feta come with a choice of sauces, including tomatillo salsa and asiago gravy; also lining the counter are daily-baked sweet treats ranging from tea breads to sour cream coffee cake.

One of Denver’s best — and sleekest — coffee shops expanded to this companion bakery around the corner last summer, and it’s an equally stylish keeper with a penchant for sophisticated flavors: Think arugula-chimichurri focaccia, white chocolate–rosemary scones, gingerbread-pear doughnuts, and kicky berbere cookies. Bonus: On Friday and Saturday evenings, Owlette (which is open Thursday–Sunday) transforms into a wine bar.

Chewy-crusted and tender-crumbed, the bread at this takeout-only bakery on East Colfax is better than good, be it a classic multigrain loaf or an asiago–green onion or blueberry-walnut boule; so are the picture-perfect pastries, ranging from apple fritters and chai cruffins to chicken-meatball danishes. Come and get ’em early — the queue begins to form even before the doors open at 8 a.m. Thursday–Sunday.

Cacio e pepe croissants with parmesan and pepper; chocolate ciabatta; bagels in the form of rich and tender, Dijon cream cheese–filled puffs and giant “family-size” rings; specials like tiramisù knots and tomato-butter croissant squares: This Saturday-only takeout bakery on South Broadway has a quirky style all its own, and its fans are here for it, lining up outside the entrance at 8 a.m. sharp.

Phyllo-philes unite at this Turkish cafe in a southeast strip mall, where the counter and display case are lined with not only baklava of all kinds but also poğaça (a type of cheese bun); bagel-like açma; and börek, coiled or flat layers of dough filled with ground beef or spinach and feta. Turkish coffee service is a plus.

One of just a handful of kosher bakeries in Denver, Rosenberg's opens on Fridays and Sundays to offer a wide selection of bagels, bialys, challah, and breads such as rye and pumpernickel, along with schmears, fish, and deli salads.

The name fits, as it’s tucked away at the back of a strip mall in a largely residential neighborhood, but this bakery is worth the search for cinnamon rolls, peach danishes, clafoutis, and the like as well as savory items such as leek-parmesan puffs and blue cheese–walnut bread.

From buns filled with matcha cream, red bean paste, or beef curry to sandwiches on shokupan (milk bread), this Old South Pearl gem has given the classic French bakery a charming Japanese twist — though it’s no less adept at croissants, danishes, and the like.

Strudel, kringles, and waffle cookies count among the key specialties of this quaint little Lakewood longtimer — along, of course, with light and flaky danish filled with jam and custard (try the apricot). But the list goes on, encompassing cinnamon rolls and twists, bear claws, coffee cake, and much more.

In addition to European confections ranging from macarons to tiramisù, this fabulous cafe and bakery serves up the specialties of the owners’ native Armenia, including the egg- and feta-stuffed bread boat known as ajarski; pizza-like lahmajun; and ponchik, a type of filled doughnut. An equal flair for coffee drinks enhances the experience.

Pandemic or no pandemic, there’s room for only one customer at a time at this takeout-only Iraqi bakery — the production area behind the counter takes up most of the space, as various flatbreads fresh from the clay oven line the tables in all shapes and sizes amid racks of baklava and displays of manakish (similar to pizza). Reminiscent of naan, the delightfully chewy khubz is a great place to start here.

Run by two French-Senegalese sisters, this airy cafe serves a full menu all day that reflects both sides of their heritage — fried tuna pies and chicken yassa with French toast on one hand, traditional boulangerie items and dainty confections such as pumpkin madeleines and lemon tartlets on the other.

This is the definition of a destination. From 8 a.m. to 12 p.m. Thursday through Saturday, husband-and-wife owners Alen Ramos and Carolyn Nugent — whose joint résumé is as exalted as they come — and their veteran team put all their star-powered experience into a diverse repertoire that might on any given day yield ham-and-cheese bear claws and BBQ chicken handpies, Berliners and Spandauer (or actual Danish-style danishes), gâteau Saint Honoré, and maple-buttermilk–glazed apple fritters. Watch their Instagram for news of an eventual bread program.