The vibe is Mad Hatter meets 1950's hausfrau at this Kreuzberg takeout bakery, where master pastry chef Andreas Minsch turns out his extravagant confections. You'll be hard-pressed to choose between an enormous cinnamon roll or a slice of the popular Black Forest cherry cake. 49-30/2845-0894
Mr. Minsch, Berlin —
The vibe is Mad Hatter meets 1950's hausfrau at this Kreuzberg takeout bakery, where master pastry chef Andreas Minsch turns out his extravagant confections. You'll be hard-pressed to choose between an enormous cinnamon roll or a slice of the popular Black Forest cherry cake. 49-30/2845-0894
Courtesy Travel + Leisure
Adjacent to a farmers' market just off the Circus Maximus is a pretty-in-pink pasticceria where Parisian-style tartlets are made with regional ingredients like apricots and pistachios. Order the flaky ricotta-and-chocolate-filled Romanella at the counter with an espresso—then get another one to go.
Cristalli di Zucchero, Rome —
Adjacent to a farmers' market just off the Circus Maximus is a pretty-in-pink pasticceria where Parisian-style tartlets are made with regional ingredients like apricots and pistachios. Order the flaky ricotta-and-chocolate-filled Romanella at the counter with an espresso—then get another one to go.
Courtesy Travel + Leisure
Behind a distinctive lavender façade on Inman Square, the shop's intense, exotic flavors (more than 50 each day) include burnt sugar, licorice, honey-lavender, apple cider, and cinnamon-spiced Mexican chocolate. Website: christinasicecream.com
Christina's Homemade Ice Cream, Cambridge, Massachusetts —
Behind a distinctive lavender façade on Inman Square, the shop's intense, exotic flavors (more than 50 each day) include burnt sugar, licorice, honey-lavender, apple cider, and cinnamon-spiced Mexican chocolate. Website: christinasicecream.com
Courtesy Travel + Leisure
For the city's best knafeh, follow the queue down an alleyway near downtown's Arab Bank. The generous pockets of shredded phyllo and sweet cheese are crowned with local pistachios and syrup, and served piping hot. Website: habibahsweets.com
Habibah, Amman, Jordan —
For the city's best knafeh, follow the queue down an alleyway near downtown's Arab Bank. The generous pockets of shredded phyllo and sweet cheese are crowned with local pistachios and syrup, and served piping hot. Website: habibahsweets.com
Courtesy Travel + Leisure
Ignore the candy-colored popsicles up front. What you want is the "mango avalanche"—shaved ice piled high with cubes of fresh fruit, mango pudding, condensed milk, and mango sorbet. It's enough for four dainty eaters or two ravenous ones. Website: ice-monster.com
Ice Monster, Taipei —
Ignore the candy-colored popsicles up front. What you want is the "mango avalanche"—shaved ice piled high with cubes of fresh fruit, mango pudding, condensed milk, and mango sorbet. It's enough for four dainty eaters or two ravenous ones. Website: ice-monster.com
Courtesy Travel + Leisure
Even the most jaded epicurean succumbs to the Willy Wonkaesque sense of wonder at this haven for the cocoa-obsessed. Lose yourself amid the shelves of chocolate bars, truffles, and pralines—some house-made, some globally sourced—then sign up for a class in creating your own. Website: xocolat.at
Xocolat, Vienna —
Even the most jaded epicurean succumbs to the Willy Wonkaesque sense of wonder at this haven for the cocoa-obsessed. Lose yourself amid the shelves of chocolate bars, truffles, and pralines—some house-made, some globally sourced—then sign up for a class in creating your own. Website: xocolat.at
Courtesy Travel + Leisure
Though it's welcomed plenty of tourists over its 137 years—not to mention habitués like Freud, Lenin, and Trotsky—the utterly grand café inside the majestic Palais Ferstel is known among pastry-obsessed Wieners for serving the best, flakiest strudel in town.
Café Central, Vienna —
Though it's welcomed plenty of tourists over its 137 years—not to mention habitués like Freud, Lenin, and Trotsky—the utterly grand café inside the majestic Palais Ferstel is known among pastry-obsessed Wieners for serving the best, flakiest strudel in town.
Courtesy Travel + Leisure
The airy beignets (made from a 143-year-old recipe) and café au lait at this 24-hour, wood-paneled Metairie haunt leave the better-known Café du Monde in their sugar dust. Website: morningcallcoffeestand.com
Morning Call, New Orleans —
The airy beignets (made from a 143-year-old recipe) and café au lait at this 24-hour, wood-paneled Metairie haunt leave the better-known Café du Monde in their sugar dust. Website: morningcallcoffeestand.com
Courtesy Travel + Leisure
At bite-size bakery Flour & Stone, these quintessentially Aussie squares of vanilla sponge cake, slathered in chocolate icing and dusted in coconut, come stuffed with panna cotta and berry compote. Website: flourandstone.com.au
Lamingtons at Flour & Stone, Sydney —
At bite-size bakery Flour & Stone, these quintessentially Aussie squares of vanilla sponge cake, slathered in chocolate icing and dusted in coconut, come stuffed with panna cotta and berry compote. Website: flourandstone.com.au
Courtesy Travel + Leisure
A tiny bakeshop with superior tau sar piah, crumbly sesame-seed-encrusted pastries filled with sweet or savory bean paste. 65/6253-4584
Loong Fatt Eating House & Confectionary, Singapore —
A tiny bakeshop with superior tau sar piah, crumbly sesame-seed-encrusted pastries filled with sweet or savory bean paste. 65/6253-4584
Courtesy Travel + Leisure