These bakeries are crafting everything from European classics to globally inspired specialties
Bread is a civilizing force, nearly as old as humanity itself. It’s one of humankind’s oldest prepared foods, and it has evolved (and devolved, as the wonders of its ilk can attest) alongside us, absorbing shifts in culture, technology and agriculture through the cultivation of its staple grains of wheat, barley and rye.
It has even signified social hierarchy. In medieval Europe, white bread made from refined flour indicated wealth, while dark rye or barley bread was reserved for peasants. It isn’t just food; it’s a deeply woven thread in the human experience, reflecting social, economic and religious forces — the spongy backbone of diets and culture.
From the earliest flatbreads baked by ancient farmers to the leavened loaves of Egypt and Rome, bread has been the fuel that propelled communities to settle, grow and thrive. It symbolizes life, shared abundance and community across countless societies, as even Texas toast testifies.
Today, in a world dominated by mass-produced industrial foods, bread still connects people worldwide through its artisanal incarnations that showcase craft, premium ingredients and heritage. It’s evolved into a social statement that drives people to support local bakeries while valuing the culinary craft behind each loaf. We explore the rise of these contemporary baking forces across the Blackland Prairie of Collin County.
Bresnan Bread and Pastry
301-B E. Louisiana St., McKinney
Parked in the Square in Historic Downtown McKinney, Bresnan has forged a reputation for its artisan European-style breads and high-end pastries. And it’s hard to beat this baker in the battle for the gustatory receptors. No matter what founders Matt Bresnan and Jenna Bresnan touch — cookies, pie, seasonal Danish, croissants, the staff of life — it seems to scream glory. We sampled their virtuosity with Bresnan’s chocolate cherry sourdough bread. It’s dark — scorched dark — with a crisp crust, large bubbles throughout the bread fabric and a pronounced cocoa aroma. It’s thick and chewy and luxuriously dense, with a soothing texture and a tangy cherry layer on the front of the palate if your bite hits just right.
Photo: Matt Bresnan of Bresnan Bakery in McKinney
Croix Bakehouse
5355 Dallas Parkway, Suite 610, Frisco
Owned by siblings Rodrigo Morales and Alexandra Morales, Croix Bakehouse was previously operated out of a stall in the Frisco Fresh Market, a year-round farmers and specialty market just across from Toyota Stadium. The bakehouse expanded by opening a tiny brick-and-mortar storefront last year at The Shops at Starwood in Frisco. Here, they showcase croissants, focaccia, cookies and European-style croissants (traditional croix, almond croix and pistachio croix) with sourdough bread as the marquee feature. A strong bakery bouquet slams into your nostrils as you enter. The sourdough reveals a lushly caramelized, crisp crust; a soft, moist inner sanctum and a lively tang on the front, followed by nutty, wheaty undertones and a subtle sweetness on the finish.
Granny’s Bakery
401 W. Pecan St., Celina
This down-home bakery is as much a visual feast as it is a flavor extravaganza. Founded in 2023 by Mikala Everson in downtown Celina, this spot is a tribute to her grandmother, who inspired her love of baking. Fashioned out of a contemporary incarnation of an old house, this place is designed to evoke a whimsical “baking in Granny’s kitchen” vibe. Out front, a giant wire whisk sculpture drips with pink batter. Inside, a retro-inspired second-generation blue Volkswagen Beetle convertible sits topped with a giant cupcake. The car is used to display cookies and other assorted sweet treats. We sampled Granny’s bacon cheddar loaf, a soft, sumptuous bread with an amber crust speckled with bits of bacon and an interior luxuriant with rich, cheesy flavors.
A Volkswagen Beetle is used for displaying cupcakes inside Granny’s Bakery in Celina
Houso Bread
7551 Eldorado Parkway, McKinney
Opened as House of Bread in early 2022, this bakery cafe was acquired by new owners in 2025 and rebranded as Houso Bread, marking a new chapter in its bakery chronicles while maintaining a significant chunk of its product lineup. This includes handcrafted breads, dinner rolls (garlic cheddar), cookies, sourdough English muffins, croissants and pastries (cinnamon rolls). We dove into a Houso’s raspberry swirl, a bulbous loaf that breathes a tangy essence, garnished with smears of icing over its crust. Its soft, firm interior features tiny, tight bubbles sewn with thin veins of raspberry filling — almost like a pastry. Butter it up and pair it with a French roast.
Millstone Bakery
3020 Legacy Drive, Suite 150, Plano
Founded in 2014 by Erik Bleys, Millstone is dedicated to bringing rich, high-quality Belgian baking flavors to Plano. Emphasizing broader European techniques, Millstone has forged a reputation for its fresh breads, cakes, croissants, tarts, macarons, pies and specialty desserts — all reflecting an old-world approach. In 2021, Bleys passed the spatula to his oldest daughter, Francesca Bleys, who grew up in the bakery and now runs the operation. Millstone features a daily roster of loaves, including ciabatta, baguette, brioche and multigrain. We sampled the ciabatta, a fresh and aromatic loaf with a lightly crisp crust and a soft, plush interior that exudes a mild tangy flavor underscored by notes of nut and toast and a touch of sweetness on the finish.
Ogi’s European Bakery and Deli
1651 Eldorado Parkway, Suite 108, McKinney
Founded in 2018 by Ogi Stoyanov and Dora Stoyanov, a Bulgarian couple who brought their culinary passions, traditional European culinary skills and family recipes to McKinney, Ogi’s was taken over by local baker Hafsa Mirza in 2020. Working alongside the Stoyanovs for a time, Mirza is dedicated to preserving Ogi’s distinctive baking traditions focused on cakes, pastries such as baklava, and breads. We tried their classic sourdough crafted from flour imported from Tuscany and Sienna, Italy. It’s a beautiful loaf with a crispy crust, nice broad bubble perforations across the interior, lush aromas and complex earthy — almost nutty — flavors counterpointed with a gentle tang on the finish. It’s chewy, with a compelling mouthfeel that is as luxurious as it is comforting.
Ogi’s European Bakery & Deli | Photo: Mia Valdez
Tulla Patisserie & Cafe
12020 Teel Parkway, Suite 102, Frisco
Originally opened in 2018 by baking enthusiasts Jennifer Bezdek and Brian Bezdek, Tulla Patisserie and Cafe was acquired by K.V. Briseis LLC in 2022, with a commitment to maintaining its original French-inspired neighborhood-bakery vision. This quaint bakery exudes a distinctive Provence vibe. No surprise. Tulla offers a tasty portfolio of baked goods, including muffins (blueberry streusel), croissants (chocolate almond), scones, macarons (salted caramel) and savory options like quiche, pasta salad and bread. We sampled the brioche loaf, an artisan flourish with a slightly crispy golden crust, a light, fluffy interior and buttery, slightly sweet flavors with an understated note of vanilla. This loaf is luxe without being overpowering, making it the perfect canvas for French toast or a sandwich layered with olive tapenade, Gruyere cheese, roasted peppers and prosciutto.
We’re-Dough Bakery
3421 E. Renner Road, Suite 107, Plano
Photo: Kaak from We’re Dough Bakery in Plano
This Lebanese bakery and cafe began its distinctive saga in Houston, growing out of a family tradition rooted in Tripoli — a city celebrated for its breads and savory pastries. Opening in Plano in 2025, We’re-Dough Bakery introduced its portfolio of Lebanese traditional flavors to North Texas, featuring ingredients like mahleb, a fragrant spice used in sweet breads; rose water and Akkawi, a mild, semi-soft white cheese. The We’re-Dough menu showcases classic Lebanese fare like manoush (flatbread), kaak (sesame street bread) and fakhar (eggs cooked in a traditional clay pot), in addition to various savory and sweet pastries. We sampled the kaak, a beautiful flatbread carpeted with a layer of sesame seeds. It’s crisp on the outside with a soft and chewy interior where a nucleus of melted cheeses fuse: mozzarella, Gouda and Akkawi. Served warm, the sesame seeds lend the kaak a crunchy coating, and the cheeses meld with rich, deep flavors that are foiled by the slightly bitter bite of scorched sesame seeds.
This article originally appeared in Local Profile Magazine. Read more here.
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