Warda Pâtisserie
Bakery · Midtown ·
James Beard award-winning bakery w/ world travel-inspired pastries
James Beard award-winning bakery w/ world travel-inspired pastries
"James Beard Award-winning bakery Warda Pâtisserie serves some of Detroit’s best desserts. Owner Warda Bouguettaya specializes in stunning tarts, pastries, and breads influenced by her world travels. Look out for options like chocolate and passion fruit tarts, pear and almond frangipane tarts, and quiche. Don’t miss specialties like an intricately layered karma entremet made with fig leaf whipped ganache. Online orders are accepted for special orders (think: towering croquembouche) as well as menu regulars like mushroom tortas and gluten-free financiers." - Courtney Burk
"A James Beard Award-winning cafe praised for artfully crafted pastries and fine coffee — a refined bakery-cafe experience noted for pastry quality and attention to detail." - Serena Maria Daniels
"Eater Award-winning bakery Warda Patisserie serves some of Detroit’s best desserts from its understated cafe on West Alexandrine. Owner Warda Bouguettaya — who won the 2022 James Beard Award for Outstanding Pastry Chef — specializes in stunning tarts, pastries, and bread influenced by her world travels. Look out for options like pear and almond frangipane tarts, quiche, and cream-filled maritozzi. Diners can hang awhile in the bistro-style seating area with a latte or take their pastries to go. Online ordering is available. Must try: Yes, absolutely indulge in Warda’s sweet treats, but don’t sleep on the shop’s savory options, which include a flaky torta made with puff pastry and filled with roasted local oyster mushrooms." - Serena Maria Daniels
"A pastry shop owned by Warda Bouguettaya, who won the James Beard Outstanding Pastry Chef award in 2022, signaling national recognition for her pastry work." - Brenna Houck
"A patisserie led by an award-winning chef offering inventive items like shakshuka morning buns and seasonal fruit tarts that blend bold, savory-sweet concepts with delicate pastry technique." - Regan Stephens