Located inside the Hyatt Regency in Polanco, at first glance this looks like a French patisserie. However, the chefs are using local ingredients in creative ways and the breads, breakfast pastries, cakes, candies, and cookies are some of the best in town.

This is a Japanese-owned bakery that's making French pastries in Mexico. The cultural collision means a greater attention to detail and complex flavor profiles. Pans de muerto are enhanced by a thick coating of sugar; danishes are flavored with lime and mango; and conchas are shaped to look like Hello Kitty.

A European-style bakery with Portuguese influences, including traditional pasteis de nata, Da Silva has several locations, each with a different selection of breads and pastries. The breakfast pastries and cookies are especially worth seeking out.

Part of a large chain, El Globo operates in the same vein as Pastelería Ideal. Every location can be counted on for a dizzying collection of breads, cookies, pastries, jello-based desserts, flans, and cakes. The savory pastries and whole grain breads tend to be more flavorful than the overly sweet pastries and cakes.

This tiny bakery in Roma makes excellent flan, though most patrons pop in for the almond and chocolate croissants.

This place is fantastical. It's a critical mass of breads, pastries, desserts, and cake, and they're displayed everywhere you look, wall to wall and floor to ceiling. Though the mass production cuts into the quality, they're all made fresh daily. Don't miss the second floor, where wedding cakes are lined up in a sort of museum of sugar.

One of Mexico City's oldest bakeries, it offers the variety of Pastelería Ideal but not the volume, which means there's slightly more attention to detail. The pans de muerto, filled with a thick vanilla cream, are especially popular.