Patisserie Jacqui

Laminated dough is the whole argument

Judge this bakery on the plain butter croissant, which has been singled out as one of the most exceptionally laminated pastries in southern Arizona. The owner has said she is drawn to yeasted and laminated doughs above anything else, and the case reflects it: croissants, tarts and a rotating set of scratch bakes that mostly come back to butter, layers and time.

The case is not one format, though. Alongside the croissants and what the shop calls its fancy tarts there are lemon bars, Lavender Pit Brownies named for the open-pit mine on the edge of town, and the cruffin, a croissant baked in muffin form. The menu runs sweet and savory, all scratch made, though the pieces the shop is known for are the pastries, bars and laminated work rather than loaves.

A hot pink storefront in Old Bisbee

The building does some of the selling. Hot pink trim and a window full of pastry pull people off the street, and the room behind it keeps a circa-1950s look that suits a small French bakery in an old mining town. Inside, the case is the whole layout: study what is arranged there, choose, and leave with pastry as the main event.

The shop is compact and counter first, opened in early 2019 by an owner who had moved to Bisbee in 2013 and spent five years cooking in restaurants around town before going to pastry school and coming back to bake. It stays owner operated, with a small team trained up as demand grew, and the day's case is simply what they made for that service.

Start with the croissant, then take Bisbee with you

Order the plain butter croissant first, because it shows the lamination with nothing else in the way. Add a tart if there is one in the case: croissants and tarts are the two things the bakery names for itself, and the tarts are what the window display is built around.

Then bring the town into the order. The Lavender Pit Brownie is the local piece, the lemon bar is the sharp one to balance the butter, and the cruffin is the same laminated dough pushed into a different shape. A 2025 James Beard Award semifinalist nod for Outstanding Bakery says the rest, but the order stays the same: croissant, tart, bar, brownie, cruffin.