Matt Manning, director and chef at Matt Manning Chef
“Jason Lilley of Jason Bakery hands-down has the best breads and pastries. He is well known for his sourdough and croissants, they’re some of the best in the business! He also makes a doughnut-croissant hybrid aptly named the Doughssant, which has a different filling and topping each week. These are the bomb! In my humble opinion, it surpasses London and New York City’s most acclaimed bakeries. Nothing is frozen, everything is fresh, and once it’s out — that’s it.