Green Rhino Bakery, Mexico City, Mexico

This bakery is world class. It comes from star baker Richard Hart, renowned for his bakery Hart Bageri, with multiple locations in Copenhagen, and is his first bakery in North America. It opened in July of this year in a new building in Roma Norte. The space is huge. A wall of glass at the front, a pastry counter, and up a ramp, a small seating area that looks over the bakery floor, expansive and busy, which includes a lamination room, a walk-in freezer, and ovens the size of a studio apartment. Workers mill about, shaping loaves and filling trays. And the line can wrap around the block. There is a rotating cast of pastries, cookies, danishes, rolls, buns, and laminated numbers, which are very, very rich (likely half of their weight is butter) and shatteringly crisp. Look for those with fresh fruit to offset the fat and the savory ‘nudja and requeson rectangle. The bread is exceptional: deeply browned loaves, speckled with pepitas, seeds, and bran, with a sour, open-crumbed interior, begging for a thick smear of salted butter. For this style of sourdough, high-hydration with a robust, chewy crust, it is simply the best in Mexico City (and priced fairly, to boot). For beverages there is coffee, tea, frappes made with coconut water, matcha, and hot chocolate. There are also merch, jams, spreads, and fancy teas, from his romantic partner, the “raretealady" Henrietta Lovell, plus his James Beard-award-winning cookbook for sale.