It’s easy to assume cheesecake originated in France, where the arts of cheese-making and pastry-baking have been perfected. Or in New York, the state with a famous cheesecake style named after it. But the predecessor to our modern cheesecake, according to the historians and anthropologists who have traced its origin, can be found in ancient Greece. Here, by the Mediterranean Sea, the creamy, cheesy confection was a popular wedding dessert and might even have been served to athletes during the first Olympic Games in 776 B.C. 

While the dessert was most likely around centuries earlier, the first known written record of the Greek cheesecake recipe is attributed to Greek writer Athenaeus around 230 A.D. The rudimentary cheesecake was made with fresh cheese, pounded until smooth, mixed with flour and honey and then baked. Romans are said to have introduced the Grecian cheesecake across Europe, and immigrants brought the beloved dessert to America — the dish taking on new variations and baking methods with each culture it traversed.

The Forme of Cury, the first known English cookbook written during the 14th century, added eggs to the cheesecake recipe and flavored the dessert with rosewater and dried elderflowers. The ultra-dense New York-style cheesecake, credited to restaurateur Arnold Reuben in the 1920s, goes heavy on the cream cheese. The trendy, burnt-topped Basque-style cheesecake (or tarta de queso), created in 1990 by chef Santiago Rivera of San Sebastian in Spain’s Basque Country, is made with a handful of simple ingredients and baked at a high temperature for a caramelized exterior and gooey center.

Käsekuchen (German cheesecake) relies on soft quark cheese, Japanese cheesecake is made fluffy and soufflé-like with the incorporation of whisked egg whites, and Sernik (Polish cheesecake) is made with twaróg cheese and potato flour. Wherever you travel in the world, you’re sure to find a unique, regional take on cheesecake.

For the first stop on your cheesecake world tour, look no further than Sonoma County, where farm cows graze on vast pastures and skilled bakers use local ingredients to craft luscious desserts. From New York to Basque-style and every flavor you can dream up, here is where you can find glorious cheesecakes all around the county to enjoy on National Cheesecake Day, July 30. Or any day of the year.

Best Cheesecakes in Sonoma County

College Confectionista

SoCo Style Cheesecake: Anamaría Morales’ famed “Sonoma County-style” cheesecake with traditional cream cheese filling in a butter graham cracker crust and topped with homemade whip cream. Can be made gluten-free with a nut-based crust. Find various other cheesecakes that rotate seasonally. Check website for pick-up times and locations. *Note: The College Confectionista is currently closed for the season. Check her Instagram page, @collegeconfectionista, for updates. 707-495-5324, collegeconfectionista.com

J.M. Rosen’s Cheesecakes

New York Cheesecake: You can’t go wrong with any of Jan’s Rosen’s famous cheesecakes — the Blueberry, Neapolitan, Chocolate Fantasy and Snickers Bar cheesecakes all get rave reviews. But the star of the show is the original rich and creamy New York-style cheesecake in a buttery shortbread crust — the one that made Frank Sinatra a lifelong customer. Order online (free shipping on local deliveries) or find Rosen’s cheesecakes at a number of restaurants and markets across California. 74 E. Washington St., Petaluma, 707-773-4655, jmrosenscheesecake.com

Stellina Pronto

New York Style Pumpkin Cheesecake: The classic New York-style cheesecake gets a sweet pumpkiny upgrade, with a sour cream topping and buttery graham cracker crust. 23 Kentucky St., Petaluma, 707-789-9556, stellinapronto.com

Speakeasy

Daily Cheesecake: Housemade cheesecakes change with the chef’s whim, but they’re always fluffy and resting atop a buttery graham cracker crust. The lemon cheesecake is a local fave. 139 Petaluma Blvd. N., Petaluma. 707-776-4631, speakeasypetaluma.com

Wit & Wisdom

Basque Country Cheesecake: Soft and airy Basque-style cheesecake with burnt top and accompanied with preserved citrus and fresh farmers market fruit. 1325 Broadway, Sonoma, 707-931-3405, witandwisdomsonoma.com

Cafe La Haye

Yuzu Citrus Cheesecake: Smooth, zesty cheesecake flavored with Japanese yuzu. 140 E. Napa St., Sonoma, 707-935-5994, cafelahaye.com

The Mill at Glen Ellen

Burnt Basque Cheesecake: Creamy, tangy Basque-style cheesecake with fresh berries. 14301 Arnold Drive, Glen Ellen, 707-721-1818, themillatglenellen.com

Costeaux French Bakery & Cafe

Classic Cheesecake: Creamy cheesecake in a gingerbread cookie crust, coated in mascarpone whip cream. The seasonal lemon cheesecake is also great, along with the pumpkin cheesecake come autumn. 417 Healdsburg Ave., Healdsburg, 707-433-1913, costeaux.com

Downtown Bakery & Creamery

Cheesecake: Large and baby cheesecakes with a classic rich and dense filling in a buttery graham cracker crust. 308 Center St., Healdsburg, 707-431-2719, downtownbakeryhealdsburg.com

Criminal Baking Company

Lemon Chevre Cheesecake: Creamy, tangy, rich and lemony classic cheesecake. Optional add-ons include fresh berries, a caramel drizzle or raspberry compote. 808 Donahue St., Santa Rosa, 707-888-3546, criminalbakingcompany.com

Red Bird Bakery

New York Cheesecake: Rich and dense New York-style cheesecake, topped with berries. 556 East Cotati Ave., Cotati, 707-521-9838; 463 Sebastopol Ave., Santa Rosa, 707-544-3663, redbirdbakery.com

Patisserie Angelica

Seasonal Cheesecake: The patisserie’s creamy, decadent cheesecakes come in a housemade graham cracker crust and flavors change with the season. Flavors include caramel, raspberry, Meyer lemon and spiced pumpkin. 6821 Laguna Park Way, Sebastopol, 707-827-7998, patisserieangelica.com

Lightwave Coffee and Kitchen

Rotating Cheesecakes: Varying creamy cheesecakes are available each weekend. The variety of seasonal flavors include fig, cherry, blueberry, strawberry, baklava, lemon curd, pecan caramel and chocolate hazelnut. 9725 Main St., Monte Rio, 707-865-5169, lightwavecafe.square.site

Nightingale Breads

Mini Cheesecakes: Creamy New York-style mini cheesecakes made in-house by local cheesecake wizard Steve Hartz. Flavors change weekly, but fan-favorites include the tangy lemon curd, lime curd and passion fruit. Also find other unique flavors like orange cream, cranberry curd, blood orange, cappuccino, eggnog, apple pie, toasted coconut and pineapple. 6665 Front St., Forestville, 707-887-8887, nightingalebreads.com

Terrapin Creek Cafe

Passion Fruit Cheesecake: Light, fluffy cheesecake made with passion fruit and topped with whipped cream and vanilla bean sauce. 1580 Eastshore Road, Bodega Bay, 707-875-2700, terrapincreekcafe.com

Underwood Bar & Bistro

Mascarpone Cheesecake: Creamy cheesecake made with soft mascarpone and topped with raspberries. 9113 Graton Road, Graton, 707-823-7023, underwoodgraton.com

Oliver’s Market

Chocolate Cheesecake: Dense cheesecake made with dark Belgian chocolate in a crisp chocolate cookie crumb crust. A gluten-free option is available. Locations in Windsor, Santa Rosa and Cotati. oliversmarket.com

The post Where to Find the Best Cheesecakes in Sonoma County appeared first on Sonoma Magazine.

Croissants are meant to be noisy, messy things that crunch and shatter and leave buttery crumbs everywhere. Anything less is simply a roll.

Sarmentine

French baker Alexandra Zandvliet has spent years perfecting her croissant game. European-style butter makes her flaky croissants — especially the chocolate filled ones — extra yummy. Sarmentine also sells day-old pastries, which warm up beautifully in a toaster oven. 52 Mission Circle, Suite 112, Santa Rosa; 6760 McKinley St., Sebastopol; 840 Petaluma Blvd North, Petaluma, 707-623-9595, sarmentine.com

Pascaline

Chefs Didier Pascal Ageorges and Lynn Chia serve up truly French patisseries (plus lunch and dinner) at their Santa Rosa cafe. 1021 Hahman Drive in Santa Rosa, 707-823-3122, pascalinebistro.com

Marla Bakery

After relocating to Sonoma County from San Francisco, this husband-and-wife team have created a solid following for their breads, but the Crebble, a croissant-like muffin covered in maple sugar and sea salt, is a favorite. Marla opened a location in Santa Rosa’s Railroad Square in 2023. 208 Davis St., Santa Rosa, 707-852-4091, marlabakery.com

Village Bakery

This Sonoma County staple relocated to Sebastopol Road in 2019, where it serves up as-good-as-ever croissants like ham and cheese, pesto asiago and chocolate. Grab an eclair and cardamom roll while you’re there. 3851 Sebastopol Road, Santa Rosa, 707-829-8101, villagebakerywinecountry.com

Red Bird Bakery

One-stop-shop for all things sweet (and a few savories!). Husband-and-wife team Isaac and Linda Cermak are talented bakers who have two bakery locations in addition to their farm market offerings. 556 E. Cotati Ave., Cotati, 707-521-9838; 463 Sebastopol Ave., Santa Rosa, 707-544-3663, redbirdbakery.com

Quail and Condor

Crisp, flaky croissants that are second-to-none. Seasonal flavors include chocolate pumpkin, along with ongoing classics like almond, chocolate and plain. 149 Healdsburg Ave., Healdsburg, 707-473-8254, quailandcondor.com

Costeaux French Bakery

Costeaux’s daily fresh-baked breads and pastries include dazzling almond croissants generously topped with slivered almonds and dusted with powered sugar. Having a rough morning? Go for the dreamy chocolate croissants. 417 Healdsburg Ave., Healdsburg, 707-433-1913, costeaux.com

Baker and Cook

The buttery goodness of this tiny cafe’s croissants makes us squeal with delight. Their beans and greens breakfast also is a favorite (and is something healthy to pair with your croissants!). 18812 Highway 12, Sonoma, 707-938-7329, bakerandcooksonoma.com

Les Pascals

Lines of Saturday cyclists form outside this cheery yellow Glen Ellen bakery for pastries from yet another team of charming French expats, Pascal and Pascale. Don’t miss the almond croissants. 13758 Arnold Drive, Glen Ellen, 707-934-8378, lespascalspatisserie.com

Stellina Pronto

Pastries and pizza with an Italian twist. Ridiculously good, well, everything, including their cream puffs and daily focaccia sandwiches. Their Instagram (@stellinapronto) looks so tasty you’ll be drooling. 23 Kentucky St., Petaluma, 707-789-9556, stellinapronto.com

Blooms End at Tenfold Farmstand

Every Friday, Blooms End’s pastry chef Mary Denham brings her croissants and pastries to Petaluma’s newest farm market. Sweet and savory flavors have included coffee cardamom, chocolate ganache, tomato and cheddar, and roasted garlic with pecorino cheese. Preorders recommended. 5300 Red Hill Road, Petaluma, tenfoldfarmstand.com

Patisserie Angelica

This longtime bakery and cake shop has daily almond croissants, plus cream scones and fruit tarts. Having dessert for breakfast isn’t a bad thing. 6821 Laguna Park Way, Sebastopol, 707-827-7998, patisserieangelica.com

The post Where to Get the Best Croissants in Sonoma County appeared first on Sonoma Magazine.

It’s time for some much-deserved butter and carbohydrate love, maybe topped with chocolate, lemon curd and whipped cream.

Bakers (or sweet-treat pushers, if you’re dieting) just want us to be happy and full of caramel with a smattering of croissant crumbs down our shirts. There’s nothing wrong with toting a pink box with a few oil stains into your office for an afternoon snack. It’s even better if you share with friends.

We’re fortunate, here in Sonoma County, to be blessed with the best bakeries in the Bay Area, selling gluten-y baguettes to cream-filled éclairs. Here’s a list of some of our favorite spots for totally worth-it baked goods throughout the area.

Read on below to learn about our favorite bakeries, and click through the above gallery for a peek at must-order treats.

Santa Rosa

Criminal Baking Co. and Noshery: The bakery/cafe is a perfect spot to wind down over a bowl or burrito, but the Sinful Sandos are what we’re all about. The Al Capig has ham, goat cheese and caramelized onions with lemon curd and a baked egg. You can also grab a smoothie, pastry or cupcake. Or sneak over to their nearby pop-up pie shop (600 Wilson St.) for a slice or two to go. 808 Donahue St., Santa Rosa, 707-888-3546, criminalbaking.com

Goguette: Whether made from whole wheat or rye, studded with chocolate or green olives, shaped into round sandwiches or gently folded into a 3-foot-long “pain de partage” (bread to share), the fresh, flavorful loaves here have been snatched up by locals looking for artisanal breads to complement the local cheeses and meats, vegetables and wines of the region. They’re long-fermented to give a more complex flavor and help break down gluten. Grab some of their French custard ice cream while you’re there. 59 Montgomery Drive, Santa Rosa, goguettebread.com

Sarmentine: There’s no shortage of French-style bakeries in these parts, but we’re pretty fond of this Bennett Valley boulangerie. You never quite know what will show up in the case, but there’s no doubt it will be full of pastry cream, fruit, cheese or buttery laminated dough (i.e. croissants). Breads of every stripe, including crusty baguettes, are a must, along with grab-and-go baguette sandwiches. (Now with locations in Sebastopol and Petaluma.) 52 Mission Circle, Suite 112, Santa Rosa, 707-623-9595, sarmentine.com

Village Bakery: This is a Sonoma County classic for a reason. After a few years of ups and downs, they’ve settled into their home on Sebastopol Road with a full breakfast and brunch menu in addition to all the delicious breads and pastries we’ve come to love. 3851 Sebastopol Road, Santa Rosa, 707-829-8101, villagebakerywinecountry.com

Petaluma

Della Fattoria: What started as a simple bakery has become a signature cafe for Petaluma residents, selling desserts, fresh bread and steaming bowls of cafe au lait and coffee. 143 Petaluma Blvd. N., Petaluma, 707-763-0161, dellafattoria.com

Stellina Pronto: A stunning Italian bakery and sandwich shop from the former owners of Osteria Stellina in Point Reyes. You’ll usually find a long line for the extensive selections of warm focaccia, buns filled with pastry cream and Italian-inspired sweets. Save room for pizzas, piadine and other hearty sandwiches. 23 Kentucky St., Petaluma, 707-789-9556, stellinapronto.com

Healdsburg

Costeaux French Bakery: This sprawling sit-down cafe is both restaurant and walk-up bakery where you can take your time over a morning coffee with a walnut sourdough baguette. Lunchtime’s sweet-savory Monte Cristo (turkey, ham and Jarlsberg cheese on cinnamon raisin bread) is a classic. Brunch is also a great time to taste some of their delicious desserts. 417 Healdsburg Ave., Healdsburg, 707-433-1913, costeaux.com

Downtown Bakery and Creamery: Sticky bun heaven. Their crispy buns of goodness are the best in Sonoma County, if not the planet. While you’re there, check out the spiced doughnut muffin (part doughnut, part muffin, all delicious). 308 Center St., Healdsburg, 707-431-2719, downtownbakeryhealdsburg.com

Quail and Condor: Former Single Thread pastry chef Melissa Yanc creates wild-yeast sourdough and hearty dark loaves (walnut persimmon is our fave). But their sweet pastries, including sourdough and pistachio croissants and filled Danishes, are worth the trip alone. Preorder on their website, because the pastry case quickly sells out. You can also find their breads at several Healdsburg restaurants (including Little Saint), or grab a sandwich at their second shop, Troubadour. 149 Healdsburg Ave., Healdsburg, 707-473-8254, quailandcondor.com

Sebastopol

Pascaline French Bistro and Patisserie: A French baker is a dangerous thing, especially when it comes to butter. Here you’ll find the most decadent croissants and sweet Breton cake, but the fun is finding out what else Pascaline has whipped up today. The cafe sells sandwiches, salads, quiche and French onion soup. 4552 Gravenstein Highway N., 707-823-3122, pascalinebistro.com

Patisserie Angelica: This luxe Sebastopol patisserie hides in plain sight. They sell incredible cakes, French patisserie, cookies and tiny sweet treats made just for one. 6821 Laguna Park Way, 707-827-7998, patisserieangelica.com

Sonoma

Baker and Cook: Morning buns, croissants, Nutella-filled brioche doughnuts and fruit galettes are our favorite here. Freshly baked sourdough and baguettes are delicious. 18812 Sonoma Highway, Sonoma, 707-938-7329, bakerandcooksonoma.com

Sweet Pea Bake Shop: This hidden gem has excellent pastries, rolls and doughnuts, but you can also grab a breakfast burrito and hot coffee for a more savory treat. 720 W. Napa St., Sonoma, 707-934-8797, sweetpeanapa.com

Others

BurtoNZ Bakery: Sonoma County’s very own New Zealand-style bakery features meat pies, custards, sausage rolls and bread loaves that will leave you hungry for more. 9076 Brooks Road S., Windsor, 707-687-5455, burtonzbakery.com

Les Pascals: Authentic French-style bakery and cafe popular with the bicycle set. Fresh pastries and housemade breads, along with cookies, croissants, brioche and sandwiches. 13758 Arnold Drive, Glen Ellen, 707-934-8378, lespascalspatisserie.com

Marla Bakery: Starting as a popular Windsor bakery, owners Amy Brown and Joe Wolf earned fans with their homemade bagels, pastries and bread, and occasional fried chicken pop-up. Last year, the couple opened a bakery and cafe at the former Miracle Plum in downtown Santa Rosa’s Railroad Square. Best for crebble (knotted croissant dough baked with maple sugar and sea salt), as well as boules, brownies and baguettes. And keep an eye out for those Fried Chicken Frydays. 208 Davis St., Santa Rosa, 707-852-4091, marlabakery.com

Nightingale Bread: This cult favorite bakery is beloved by west Sonoma County residents, especially for their tasty rye, challah, Forestville French baguettes and Saturday cinnamon rolls. Preordering is suggested, as certain breads are only available on certain days. Open Thursday through Sunday. 6665 Front St., Forestville, 707-887-8887, nightingalebreads.com

Red Bird Bakery: French butter is what sets apart bakers’ sweets here. Sticky buns and perfect loaves are a special treat. 556 E. Cotati Ave., Cotati, 707-521-9838, redbirdbakery.com

Wild Flour Bread: Follow your nose to where weekenders congregate around a communal table with steaming plates of sticky buns and fruit-studded scones or chase children through the garden. Don’t leave without tucking away a dense, seeded boule and an extra fougasse stuffed with savory cheese and veggies straight from the brick oven. 140 Bohemian Highway, Freestone, 707-874-2938, wildflourbread.com

Diane Peterson contributed to this article.

The post 20 Favorite Bakeries in Sonoma County appeared first on Sonoma Magazine.

Longing for the comfort of a freshly baked loaf of bread but running out of flour or yeast for your quarantine baking projects? We’ve compiled a list of local bakeries that are still offering pickup, takeout or delivery. Grab a sliced sourdough, artisanal focaccia or sandwich rolls and treat yourself. Click through the above gallery for details.

Did we miss one of your favorite bakeries? Let us know in the comments. 

The post These Local Bakeries Are Offering Freshly Baked Bread via Pickup and Delivery appeared first on Sonoma Magazine.