5 Best Restaurants in Napa and Sonoma, California

Seasonal pies including blood-orange custard with graham-cracker crust are the specialty of this white-walled, brightly lit pie palace with a few tables and barstool window seating. The bakers use heritage grains like buckwheat and farro in the crusts, filling them with local fruits and other ingredients, and, if desired, topping the ensemble with ice cream in flavors from Swiss chocolate and vanilla bean to Thai tea, salted caramel, and almond cardamom.

There's almost always a line outside the bakery next door to Thomas Keller's Bouchon Bistro. The textbook golden-brown croissants star, and the brownies, macarons, kouign-amanns, artisanal breads, and savory sandwiches are equally alluring.

With Edith Piaf as his background track, a waiter whose job at Yountville's Bistro Jeanty had become a pandemic casualty spent several months toiling to perfect the macaron, his wife's favorite cookie. Success selling his multiflavored confections at farmers' markets and placement at a few upscale grocers (Jeanty was the first restaurant customer) spurred the couple, Dennis and Aubrey McInnich, to expand into retail with this shop and café selling their brightly colored treats.

Thanks to multiple plugs by Oprah, each day's fresh batch of English muffins here sells out quickly, but the scones, croissants, breads, and other baked goods also inspire. Breakfast brings pastries and sandwiches with scrambled eggs, cheddar, and bacon between a buttermilk biscuit; the lunch menu expands to include soups, salads, pizzas, and more sandwiches—turkey-pesto focaccia, ciabatta chicken-Asiago panini, and vegan veggies among them.

The sticky buns at Wild Flour are legendary in western Sonoma—they're often all gone by the early afternoon on weekends—as are the rye bread and sock-it-to-me scones in flavors like double chocolate, espresso, and hazelnut. The coffee at this roadside stop is good, too.