James Beard Announced 2025 Outstanding Bakery and Outstanding Pastry Chef/Baker Award Semifinalists
The James Beard Foundation has announced the semifinalists for its 2025 Restaurant and Chef Awards. Finalists will be revealed on Wednesday, April 2, with the winners to be celebrated during the James Beard Restaurant and Chef Awards ceremony on Monday, June 16, at the Lyric Opera of Chicago.
This year marks a significant milestone as the foundation commemorates the 35th anniversary of the prestigious awards, which honor excellence in the culinary and food media industries. The awards also recognize a commitment to equity, sustainability, and fostering a thriving, inclusive culture in the industry.
“For 35 years, the James Beard Awards have stood as a testament to American food culture and its exceptional talent,” says Clare Reichenbach, CEO of the James Beard Foundation. “What began as a celebration of culinary achievement has evolved into a platform leading chefs and the broader culinary industry towards a new standard of excellence. As we mark this milestone, we are committed to our vision of a vibrant independent restaurant industry that stands as a cornerstone of American culture, community, and economy; and drives towards a better food system.”
In the categories of Outstanding Bakery and Outstanding Pastry Chef/Baker, 20 semifinalists have been selected, showcasing the breadth of talent in these fields:
Outstanding Bakery
- 17 Berkshire, Memphis, TN
- Atelier Ortega, Jackson Hole, WY
- Bellegarde Bakery, New Orleans, LA
- Carissa’s the Bakery, Easthampton, NY
- Coda, Albuquerque, NM
- Dan The Baker, Columbus, OH
- Fan Fan Doughnuts, Brooklyn, NY
- Gusto Bread, Long Beach, CA
- JinJu Patisserie, Portland, OR
- Koffeteria, Houston, TX
- The Local General Store, Honolulu, HI
- Machine Shop, Philadelphia, PA
- Nathaniel Reid Bakery, Kirkwood, MO
- Patisserie Jacqui, Bisbee, AZ
- Quail and Condor, Healdsburg, CA
- Saint Bread, Seattle, WA
- Secret Bakery, Ferndale, MI
- Starship Bagel, Lewisville, TX
- Super Secret Ice Cream, Bethlehem, NH
- Vienne, Bozeman, MT
Outstanding Pastry Chef or Baker
- Susan Bae, Moon Rabbit, Washington, D.C.
- Cat Cox, Country Bird Bakery, Tulsa, OK
- Brant Dadaleares, Gross Confection Bar, Portland, ME
- Abigail Dahan, Provenance, Philadelphia, PA
- Adalberto Diaz, Fillings and Emulsions, Salt Lake City, UT
- Monique Feybesse and Paul Feybesse, Tarts de Feybesse, Oakland, CA
- April Franqueza, The Dining Room at High Hampton, Cashiers, NC
- Chris Hanmer, CH Patisserie, Sioux Falls, SD
- Mateo Herrera, La Puerta del Sol, El Paso, TX
- Antonia Kane, Course, Scottsdale, AZ
- Crystal Kass, Valentine, Phoenix, AZ
- Alexandra La Valle, Larder, Cleveland, OH
- Yohann Le Bescond, Emma’s Patisserie at the World Equestrian Hotel, Ocala, FL
- Helen Jo Leach, The Town Company, Kansas City, MO
- Lucia Merino, Lucia Patisserie, San Juan, PR
- Camari Mick, Raf’s, New York, NY
- Carolyn Nugent and Alen Ramos, Poulette Bakeshop, Parker, CO
- Leigh Omilinsky, Daisies, Chicago, IL
- Hana Quon, Patisserie HQ, Honolulu, HI
- Nicole Rucker, Fat + Flour, Los Angeles, CA