Pastries, we can’t get enough of them. We want them for breakfast, snacks, dunked in coffee, and just look at their pretty shapes in the coffee bakeries.

But have you ever wondered where our favorite pastries come from? How are they made?

Well, we have. At this point, it’s an obsession. We want to know all the pastries and try them all, so why don’t we start with our favorites? 

We have made a list of the most popular pastries in the states and gathered all their info.

So maybe next time you are having an apple pie for thanksgiving, you actually know what that fantastic treat means to our lives and culture. 

Perhaps you can enlighten your family with your pastry knowledge, and they will get off your back for not being married yet.




Who doesn’t love a good croissant? The funny thing is, to be one of the most beloved pastries worldwide, it is not an easy one to make.

So many factors have to come perfectly together to get a buttery and soft croissant, so many layers, and each of them has to be perfect on its own, so when you bite it, it doesn’t go down into crumbs

But let’s go back in time and find out where the croissant comes from.

There are many stories about how the croissant came to be. One of the most popular ones is that many bakers from Vienna invented a “prototype” croissant in 1863.

Apparently, these bakers reported Ottoman troops to the authorities because they heard them in the cellars, so the troops were caught. 

To celebrate, the Hörnchen (little horns) was created. Of course, they were shaped like a crescent moon.

It seems that the croissant was introduced to France at a Paris bakery in 1837. Some say it was because of Queen Marie Antoniette.

But some people say that the croissant became known in France only until the 19th century, thanks to August Zang and Ernest Schwartzer, a pair of Austrian bakers.

In the early 20th century, the croissant as we know it came to life. That’s when bakers started using puff pastry and yeast to create them.

During the 19th century, the croissant was reserved for the wealthy, but it became available everywhere after the first world war.

Nowadays, we can find croissants nearly everywhere. They even sell them in bags in supermarkets. 

Still, one thing is undeniable, there is nothing like a fresh-baked buttery croissant to lighten the soul.



 The beautiful, tasty pretzel. America’s sweetheart. 

The history of the pretzel goes way back to the 1800s. Apparently, they came from Europe in the Mayflower, and then they settled in Pennsylvania.

Before the pretzel arrived in America in the 17th-century, pretzels were used in wedding ceremonies because their interlocking loops symbolized love and union.

The first pretzel bakery was founded by Julius Sturgis in the town of Lititz in Pennsylvania, of course.

He credited himself for creating the hard pretzels. He intentionally baked them that way because they lasted longer. As a result, they could be sold further away from the bakery itself and stay on the shelves longer.

Pretzels were loved from the start, their reputation grew, and the Amish are known to be the best pretzel makers in American.

The pretzels are eaten any time of the day, and it makes for the best companion with beer, which is why you see pretzels all over stadiums and public places.

Banana Bread

Sadly enough, banana bread was born thanks to the Great Depression. 

When the stock market crashed, families became unwilling to throw away any food, so “rotten” bananas were not considered rotten anymore. People just figured out how to eat them.

So overripe bananas and baking powder became America’s best friend. There was no need for yeast, so it was really quick to make.

There are many recipes for banana bread. In the 1940s, a trendy one appeared in the 1946 edition of “The Joy of Cooking.” 

Because of scarcity, the recipe managed to create a banana bread with just one egg, sour milk, and no spices. Tasty and meant to fill the stomach.

Fast forward to the 1960s, and banana bread became really popular. 

People started to add more sweets: apricots, prunes, chocolate chips, etc.  

The most convenient part about banana bread is that it is effortless to make, with no dough, just batter.

You can eat it for breakfast, dessert, with coffee and tea. Also, nowadays it’s really famous because it is healthy and fits into everyone’s diet.


Blueberry Muffins

Muffins are amazing, but honestly, blueberry muffins are just outstanding.

The moment muffins were invented, Americans put blueberries in them. These berries are sweet, widely available, and could be preserved even out of season, so they are delicious and convenient.

Blueberry muffins are one of the most justified treats because blueberries are high on antioxidants, so blending them with a muffin, is not as harmful? That’s what we like to think.

To make these muffins, you can’t just use any blueberry. Fresh ones or frozen ones won’t work. They need to be dried blueberries.

Be sure to add them last into the batter, so they won’t bleed the color. The recommended ratio is 1lb of blueberries for every 2lbs of batter.

So let’s go back to the healthy part. It is a fact that these delicious tiny fruits are healthy, so why not take advantage of them and make your whole muffin healthy.

All-purpose flour is the best for muffins, but if you want to compromise, you might want to use almond flour. It is rich in Vitamin E and provides more protein. You can even use coconut flour which is high in fiber.

Pain au chocolat

This French pastry is sold all around the world and lives in the hearts of anyone who has tried it.

It is a sweet roll stuffed with chocolate in the center. The dough is similar to the croissant because it is layered, but why is it not called chocolate croissant?

Well, because it is not rolled into a crescent shape, but it’s more straight, and croissant means crescent, so in reality, it’s just chocolate bread.

If you want to make your own pain au chocolate, word has it that the Pillsbury crescent roll dough is the best one, and it is the most sold one around the States.

And for chocolate, the best option is dark chocolate. 60% cacao should do just fine.

Chocolate Chip Cookies

Like every other pastry, there is a debate on who invented it and when, so let’s not worry about it, let’s just say it was created in the 1930s.

Some people say this godly cookie originated by accident. Ruth Wakefield, the Toll House Inn owner in Massachusetts, was baking a batch of “Butter Drop Do” cookies and decided to put a chopped chocolate bar in the blend. 

The expected outcome was for it to melt, and the whole dough would turn out very chocolatey.

But, of course, that was not what happened. The chocolate bits stayed in their place. 

Ruth still sold the cookies, and everyone liked them. The recipe became famous all across New England.

Turns out the chocolate Mrs. Wakefield used was a Nestle bar, so Nestle took advantage of the sales, and they came up with the product, the chocolate chip cookies.

Fast forward to the 21st century, chocolate chip cookies are sold worldwide and have hundreds of variants. 

The dough can be tempered with, you can add cocoa, peanut butter, oatmeal, whatever comes to mind.

The chips can be white chocolate, add nuts or candy, and even eat just the dough!

Some people like them chewy and cakey; others like them crisp. There is no right way to eat them.

Apple Pie

Another recipe that originated in Europe. Even though the apple pie is the American staple pie, we did not invent it.

But, let’s not mope about it, finders keepers, right?

The apple pie was born in Great Britain in the early 1930s, it was brought to America by European settlers.

Apple pie became a part of American cuisine by the 18th and 19th centuries. Still, it wasn’t until the 20th until it became part of American culture.

In WWII, apple pie became a symbol of the women waiting for the soldiers. All the moms, and wives.

So this sweet and heartwarming recipe is definitely very American. 

The recipe for apple pie can be as basic or as complex as you want it to be.

But once you have the basics, you are alright. It’s all about the apples, the filling, and the pastry.

When you are an expert in the basic apple pie, you can venture into types of crust or add extra ingredients to the filling.


The fun and tasty churro, by the name you can already tell it wasn’t created in the States. Churros come from Spain.

Just for funsies, we’ll tell you about one of the stories about the origin of the churros. 

Some people say that Spanish shepherds fried dough made of flour, water, and salt because they were out of bread and that’s how the churro was born.

Now, most people are certain that Churros were introduced to South America during the inquisition in the 1500s.

Conveniently, the Spanish got cacao from South America and brought it to Spain, and began dunking their churros in it.

So this fried dough is quite a success around the world, but why? 

Well, it’s fun to eat! The shape, the crunchy exterior, it’s easy to enjoy.

The flour and water dough is well-beloved all around the world. Dunk it in chocolate, and you don’t need anything else.

Now, our special gift to you is the recipe for a homemade churro.

Churros at home:

First things first, you’ll need a pastry bag with a star-shaped tip so you can dump the mix in the oil.

You will need:

1 cup of water

1 cup of flour

A pinch of salt

Start by adding salt to the water. When it is about to boil, add the cup of flour and stir, like, really stir.

Turn down the heat and keep stirring. If it gets too sticky, add a bit of flour, the goal is to form a ball. When you do, let it rest for 10 minutes.

In the meantime, heat up the oil. When it’s hot and, of course, not burning, pour the mix of churros into the pastry bag and squeeze it out into the oil.

You can snip it with scissors as you go. Remember to turn them, so they’re fried evenly.

Wait until they are golden brown, remove them and sprinkle them with table sugar while still hot, so it sticks!

Come try our pastries!

At Mr. Baguette, we offer our own collection of pastries, and we don’t like to brag, but they’re amazing. 

We have croissants with dulce de leche, hazelnut, or just the plain delicious croissant. And of course, our pain au chocolat that’s to die for. 

To us, pastries can and should be eaten at any time of the day, and to drink with it? A cup of coffee or juice will make for a happy soul.

So come by Mr. Baguette and try our delicious pastry options, or you can always order online! 

PS: what about a baguette sandwich and then a pastry as a dessert? Check out our menu and let your heart decide.