The 16 Best Bakeries and Pie Shops in Las Vegas

At first glance, Dominique Ansel's self-titled bakery appears driven by gimmicks with a menu that includes frozen s'mores, a cookie shot filled with vanilla milk, and the officially trademarked Cronut. However, Ansel is the real deal. The French chef puts together pastries and treats that not only impress with creativity, but the precision of a science lab. A simple croissant is a multi-day process, with layers of dough folded with butter into a perfectly flakey crust and cotton-like center. A chocolate version uses three batons (or small bars) of European dark chocolate. The aforementioned croissant-doughnut hybrid is a success in marketing, but it all began as the chef's vision for perfecting a better doughnut. Even more impressive: the monthly flavor never repeats. Ever. It's a challenge the team takes seriously. The DKA (Dominique's Kouign Amann) is actually the bakery's best-selling item: a pastry with a sugary crust and a touch of salt.
How to order: Just show up or pre-order online.

Filipino-born chef Ramir DeCastro once made the Yonaka a top place for sushi in Vegas, but now uses familiar baked goods like doughnuts, pies, and cakes to showcase flavors from his home country at the Purple Potato Bakery west of the Strip. The business is named in honor of ube purple yams, native to the Philippines and featured in many of the recipes. You'll also see pastries composed with calamansi (a citrus fruit), young coconut, and yema (a caramel-like custard). The layered doughnuts take three days to make (similar to a croissant) with the dough fermented and folded in layers of butter before fry time. Polvoron versions are modeled after a dry Filipino shortbread with fillings that include not only ube, but pandan (an aromatic tropical plant) and flan (with extra yolks for added richness). Just make sure to try the cookies (crunchy on the edges, soft in the center) and ensaymada (snacking bread often made with cheese). Balance out the sweetness with a hot, savory BBQ chicken hand pie or caldereta, a meat stew with a pastry top.
How to order: Walk in or order online.

Urth Caffe is so proud of its pumpkin pie, it's served not just during fall and winter, but year round. You can even order a slice on the spot. It's a delicious dessert that's thick in volume, light in texture, and not overly sweet, sitting on a crumbled bed of house-made graham cracker crust. The apple pie is nearly as good, baked with caramelized, hand-peeled Granny Smith slices. The pies, along with pastries, ranging from fruit tarts to croissants and scones, are made with imported French butter for a clean, creamy taste. Urth Caffe first came to Las Vegas a few years ago, setting up shop at the Wynn resort, but now has a larger, more accessible location at the new UnCommons complex in the Southwest Valley. Everything is made from scratch in a Southern California kitchen and driven to Vegas daily without fail.
How to order: Online orders are available.

Benyeh is a fun concept at Downtown Summerlin that turns beignets into an easy grab-and-go treat without skimping on quality. The kitchen is run by Orady Ditgnavong, a French pastry chef who worked with Jean-Phillippe Maury at the Bellagio and Alain Ducasse's Rivea at the Delano. Her variations on the pastries change with the season, but the base batter always retains a clean, simple taste, thanks to a combination of European butter, lemon zest, and vanilla bean. Whether the beignets are topped with a natural pumpkin sauce with candied pecans or a mango-passionfruit mix, guests are encouraged to shake up the order in an oyster pail box (the kind used for Chinese takeout) to evenly disperse the ingredients. Delicate choux pastries (stuffed with chocolate, raspberry, or matcha green tea) pair well with the Mocha—two shots of espresso, choice of milk, and imported dark chocolate with no extra syrups or sugar.
How to order: Walk in or order online.

Las Vegas has a thriving cottage baking scene, but few do it better than Brett Boyer and Brendon Wilharber of Desert Bread, selling bread, pastries, and other seasonal baked goods out of their home east of the airport. Boyer perfected his craft in Berkeley at Chez Panisse, where he first learned the "farm to table" ethos. He continues that mission in Vegas by sourcing fruits and produce locally. Between a variety of breads, from New York-style bagels to Bay Area-style sourdough, and European-inspired pastries, everything is all natural and organic. The choices vary per week, but look out for eggnog cruffins, ginger snaps, and Meyer lemon croissant twists this winter.
How to order: Place an order online for pickup Wednesday or Saturday morning.

Andrea McLean has strong credentials as a pastry chef, honing her skills in kitchens at Thomas Keller's Bouchon and Joël Robuchon's eponymous restaurant. She took advantage of the downtime during the early days of the pandemic to launch her own venture, PopNPies, preparing pies to order from scratch with an addictive buttery crust. No canned fillings or preservatives. Slices are available to buy on the spot downtown at the Vegas Test Kitchen and have shown up on restaurant menus and special events around town. The Peanut Butter Chocolate pie is a top seller, loaded with peanut butter mousse, chocolate ganache, and toasted chopped peanuts. Expect a few new surprises in time for Christmas.
How to order: PopNPies does most of its business via Instagram or email. Slices are served at the Vegas Test Kitchen Thursday-Sunday.

Here's evidence that even bakeries can tap into celebrity chef culture in Las Vegas. Carlo's Bakery is a companion piece to Buddy V's Ristorante, an Italian restaurant by Buddy Valastro across the hallway in the Venetian's Grand Canal Shoppes. Lines get notoriously long during peak hours, but that just gives you extra time to mull over your order—before changing it all over again after seeing what's for sale in the display cases. While some might consider it a tourist trap, it's hard to find a more complete collection of Northeast-style bakery goods on the Strip. Best sellers include cannolis, lobster tails, layered rainbow cakes, and brownies topped with thick, decadent fudge icing. Apple, pecan, and pumpkin pies are also in high demand this holiday season, as well as Buddy's Sweet Potato Pie Dream Cake (an exclusive via DoorDash). The Piecaken is a pumpkin pie, pecan pie, and apple upside-down cake in one—and you'll be the hit of any party if you show up with it. Or just keep things simple with pumpkin cannolis for the holidays.
How to order: Look for Carlo's Bakery on the second level of the Grand Canal Shoppes. Special orders can be placed online or via DoorDash delivery.

If you grew up in Las Vegas, you know about Freed's Bakery. The business has been around since 1959 and now has four locations throughout the valley, including one in the up-and-coming Downtown Arts District—plus stands in both Allegiant Stadium and the T-Mobile Arena. Cakes are the specialty—and Freed's elaborate designs inspired Vegas Cakes on the Food Network. Yet everything is fair game, from cupcakes and cookies to pies and pastries. Despite its long history, Freed's never wastes an opportunity to stay relevant, whether offering NFT cakes or lightening the mood with a toilet paper cake during the pandemic shortage.
How to order: Head online to check the hours of each location and place a custom order.

Chef Flemming's Bake Shop has been a fixture on Henderson's Water Street long before the area's recent revitalization efforts. The two-room shop charms with a hand-painted mural and the recipes of Flemming Pedersen, who's been in the game for more than 50 years and was an executive pastry chef for casinos like the Tropicana and Aladdin. The bakery is influenced by the chef's own Danish heritage with kringles, skoleboller, and other items in especially strong supply on "Scandinavia Day" (the first Saturday of the month). Overall, chef Pederson makes a point to have something for everyone, including a daily featured bread Wednesday-Saturday. His regular danish has been modified a bit for American preferences, but a more traditional (crisp and flaky) version can be custom ordered by the box. The same dense pumpernickel popular for sandwiches in Denmark is also usually available by request.
How to order: Call 702-566-6500 or place an order online.

You could easily light up your Instagram feed with the photogenic doughnuts and beignets of Saint Honoré, but the recipes are backed up by some serious ingredients, including Tahitian vanilla bean and French Valrhona chocolate. The brioche dough is buttery and cake-like—not sticky sweet. Everything is made from-scratch daily, including glazes, while taking temperature and other day-to-day variances into account. Between baking, decorating, and service, the shop is a full 24-hour operation. The "couture" line reinvents lemon tarts, tiramisu, and other traditional desserts in doughnut form, embellished with meringue horns, nuts, and gold flakes. The beignets, served three to an order, are fried lightly for a soft and chewy outer layer. Saint Honoré debuted in the West Valley near Summerlin and recently opened a second location on Blue Diamond in Mountain's Edge.
How to order: Place an order online for pickup (and grab a pizza too, since Saint Honoré is also home to the Pizza Anonymous ghost kitchen).

Michael Gillet traveled the world, putting together an accomplished resume of Michelin-starred restaurants and luxe hotels while working alongside titans like José Andrés and finding success on the Vegas Strip as Executive Pastry Chef for Caesars Entertainment. He's now doing his own thing with MG Patisserie, which opened next to a Starbucks last year—a ballsy move for a bakery and coffee shop, but one that regularly attracts curious new customers looking for something different. Gillet uses organic, sustainable ingredients with a heavy focus on French and Italian recipes. The cheesecake, for example, isn't as sweet as Americans might expect. The tiramisu skips the gelatin that typically allows the dessert to stand straight up, and is packaged in a jar instead. Expect to see a variety of cookies, caramels, and other candies throughout the season—all made in house. Every week brings something different, but Gillet is always behind the counter, ready to warm up one of his delicious hazelnut tarts on the spot.
How to order: MG Patisserie is open seven days a week. Call 702-831-1197 to ask about special orders.

Jerry's Nugget is a throwback to an era when casinos were self-sustainable and didn't outsource much. The place opened in 1964 and to this day, still makes everything in its own kitchen, including more than 30 different kinds of bread. The bakery has been a favorite for generations with locals taking comfort in recipes that haven't changed much over the years. Under the direction of Executive Pastry Chef Doug Taylor, the bakery is responsible for about 70 different cakes with standbys like the strawberry cheesecake, chocolate black forest cake, and Mandarin orange cake as popular as ever. The decadent bread pudding cake combines custard, yellow cake, and caramel sauce with traditional bread pudding. Some recipes can be adapted for dietary restrictions, like a sugar-free carrot cake sweetened with stevia. Pumpkin and pecan pies are popular during the holidays, but banana, chocolate, and coconut cream pies are big sellers year round. Ask about the cannoli pie with a chocolate crust, lemon ricotta filling, and chocolate chips. The bakery has long been known for having the best eclairs in town, with a light choux pastry that allows the creamy filling and chocolate icing to command most of the attention.
How to order: Jerry's Nugget Bakery is located inside Jerry's Famous Coffee Shop, making it the only Las Vegas bakery open 24 hours. Call 702-399-3000 (ext. 112) to place a custom order.

The idea for Délices Gourmand came about when auto body repair shop owner Yves Crivello decided to switch gears in life and study to become a baker. He and wife Catherine eventually opened Délices Gourmand and now supplies bread and pastries to attractions like the Cosmopolitan, Mob Museum, and Herbs & Rye, which is right across the street on Sahara. At least 500 buns are baked daily for Suns Out, Buns Out at Resorts World. The bakery itself, which has an energetic open kitchen, welcomes guests until 2 pm each day. Come early. Most of the baked goods sell out by closing time. Almond croissants, cheese danishes, and pistachio rolls are most in demand, but don't overlook savory items like the mushroom crepes.
How to order: Délices Gourmand opens at 7 am Tuesday-Saturday and 7:30 am Sunday. Call 702-331-2526 to place special orders.

Burgundy Cafe may sit in a quiet corner of the Village Square shopping plaza, but it's an impressive showcase for the French baking techniques of Florent Cheveau. A Strip veteran of 14 years, the chef now prefers the hands-on time and care he's able to apply to his own business. He favors autolyse baking, allowing dough and water to ferment for hours before being proofed, folded, frozen and baked. It's a three-day process to make a croissant, but there isn't a finished product in the showcase window that's more than five hours old. The same dough is used in a popular cinnamon roll and a savory danish stuffed with bechamel sauce, mushroom and ham. You'll notice differences in size and shape in the macarons, all made by hand (unlike ones processed by machine for Strip hotels). Lemon meringue and chocolate pies are available year-round with pumpkin, pecan-coffee, and apple-cinnamon versions sold throughout the winter holiday season.
How to order: Call 702-204-6557 to inquire about placing orders.

It's hard to believe Rosallie French Cafe used to be a 7-Eleven. Owner Jonathan Pluvinet renovated the business by hand, adding wood and bricks for a rustic farmhouse environment that perfectly suits a bistro serving daily brunch (with at least a thousand eggs cracked fresh each week). Rosallie, a name borrowed from the family-owned hotel business that Pluvinet grew up in, sets a high bar for pastries in Las Vegas. Toasted almonds are ground fresh daily in house for a croissant cream filling that wins over customers with the aroma alone. The croissants also make an appearance in egg sandwiches and a modified Croque variation, while the same dough is used in a trio of crisp, light flatbreads topped with fresh ingredients. The premium imported coffee beans have a subtle rich flavor that works exceptionally well in the honey-lavender latte. Ask about the holiday cookies, pies, and almond king cakes available throughout the season.
How to order: Stop in for brunch 7am-3pm, seven days a week. Call 702-998-4121 to ask about special orders.

The name of this bakery and bistro is a nod to France' s Brittany region (also known as Breizh), where co-owners Pierre Gatel and Jerome Marchand grew up. The area supplies the flour the duo uses to produce its galettes, their signature pastry, which comes with a thick crust and exposed filling in the center. Cafe Breizh brings an authentic touch to croissants, cinnamon rolls, and apple turnovers too, using a specific dough for each one. Gatel, a former executive pastry chef at Wynn, is also known for his Niçoise salad, Croque Monsieur, and a lineup of fruit-filled crepes. Grab a seat on the outdoor patio, where umbrellas block out the sun.
How to order: Cafe Breizh is open seven days a week from 7am to 7pm. Place an order online for easy pickup or call 702-209-3472 for custom requests.