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Kalve
It seems that Kalve needs no introduction: here they roast and brew fine coffee while also baking delicious rolls, many of which have long become the trademark of this bakery.
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Kalve bakery starts its work at five in the morning: dozens of the finest local and European products are baked here every day.
The first place in the improvised flour selection is invariably occupied by banana bread — slightly wet with tart pieces of dark chocolate and nuts. Just right there is banana bread and a bun with lemon and cardamom (our favorite) — a real sweet and sour treat with a crispy crust and a soft, airy center. They say that this pastry goes well with coffee, neutralizing its bitterness. Another signature of “Kalve” is the coffee bun. Of course, it is prepared with the addition of their own coffee. A bun with goat cheese deserves a special mention — an ideal option for when you want something salty.
And in Kalve you can try seasonal pastries — for example, with blackcurrant, strawberries or rabarbar.
Bread is also baked here — however, it has to be pre-ordered at least two days in advance. But if you don’t want to wait, yet are curious to try bread from “Kalve” then check out the sandwiches (they are prepared with house made bread).
Neighborhood choice: Lemon & Cardamom Bun & Coffee Bun
Better Bread
Better Bread is the first gluten-free bakery in the whole of the Baltics. Its main feature is the absence of gluten, refined sugar and other harmful additives in bread and rolls.
Before bringing the secrets of delicious gluten-free pastries to Riga, the creators of Better Bread — Alena and Sergey were trained in Italy, England and Germany.
When choosing bread from Better Bread, pay attention to ciabatta with olives, toast bread with sourdough and spicy bread made of rice flour. Gluten-free bread is somewhat different from the usual cereal bread — it seems to be more moist and dense inside, but not less tasty (and it feels much lighter).
For a sweet, gluten-free pastry that perfectly complements coffee, check out Better Bread. The cinnamon bun is in particular demand here — very sweet and rich, apple pie is juicy and sour, cinnamon bun is just the way you expect it, porous, bittersweet.
Neighborhood choice: ciabatta with olives, canelé and apple pie
Kūkotava
Kūkotava is one of the most popular pastry shops in Riga. From morning until evening, there are lines for special desserts, unusual cakes and giant crispy croissants. And the air around seems soaked with the smell of dough, vanilla powder and chocolate.
Some of the most recognizable Kūkotava desserts are berry-decorated berliners and, of course, croissants (classic, chocolate and almond). Croissants here are claiming to perfection: lush, crispy, moderately sweet, crumbling with dough petals at the first bite.
A few more of our favorites: cinnamon bun that resembles eclair in shape (but not in content), a cake decorated with blackberries and raspberries with crispy dough and delicate cream and of course something absolutely unique — a salty dessert with caviar, red fish, chuka salad and puff pastry reminiscent of a classic croissant. Appearance is outstanding, taste is beautiful.
Neighborhood choice: Red Caviar Salmon Croissant
Katkevich
Katkevich is a bakery named after one bread, but what a bread!
This small cafe with emerald tiles and its own bakery hides in the neighborhood of Moscow. For Katkevich’s branded bread it is best to come in the morning, almost immediately after opening. Otherwise, you can be left without this hot crispy happiness.
They only bake one type of bread on sourdough here, the recipe of which was developed for them by Renars Purmalis a few years ago. In three years this recipe has been perfected. Proof of this is the speed in which fresh bread is bought out by the visitors of Katkevich.
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You can also try the Katkevich bread by stopping here for breakfast. The menu has a lot of dishes which are served with a piece of branded bread (always accompanied by in house prepared caramelized butter).
Neighborhood choice: that same only type of sourdough bread
Mārtiņa Beķereja
Mārtiņa Beķereja is the oldest confectionery in Latvia. Here they cook while focusing on traditional Latvian recipes and maintaining affordable prices.
Baking in Mārtiņa Beķereja is simple, clear and reminiscent of childhood memories. For example, the taste of a popular poppy bread roll brings memories back to a vacation at grandmother’s when this pastry was always complimented by a glass of freshly poured milk.
Some more favorites of Mārtiņa Beķereja customers are the cinnamon bun, a cone with cheese and a pie with pork (or lard, often found in Latvian cuisine).
Neighborhood choice: Poppy Bun
Mīkla
When it comes to impeccable bread and delicious pastries, Mīkla is on a par with the bakeries listed above.
Uvis Janichenko is responsible for the taste of baking in Mīkla: more than 10 years of training and practice have allowed him to develop his own approach to baking and bread — with a Latvian accent. Bread here is baked on a sourdough of their own production. Lush, fragrant, crispy — it’s definitely worth a try.
In Mīkla you can find modern round croissants (with a huge amount of chocolate), buns with cardamom, tarts with berries and fruits, pistachio croissants and salted buns with Latvian cheese.
Neighborhood choice: Sourdough bread and Round chocolate croissant
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Mulberry
The flour hit parade is completed by the Mulberry bakery and confectionery.
The flour used in baking is purchased either in France or from local farmers. The dough is made in house and then left for 20 hours for fermentation. As a result, the bread acquires a rich taste and a perfect texture.
Round as well as classic croissants with pistachio and chocolate, buns with custard — everything is sweet, juicy and fulfilling.
Neighborhood choice: Classic croissant
