Arán, which means "bread" in Old Irish, is a pricey craft bakery in Budapest's hip Jewish Quarter run by Kinga and Attila Pécsi. The couple spent a decade living in Ireland where Kinga mastered her baking skills. Arán lives up to its moniker: the whole wheat, rye, and white breads are wonderful, all of them imparting the signature, slightly sour taste of long-fermented sourdough. On Fridays, they also make kalács, a sweet roll similar to a challah.
Not all pastries are hits, but the cinnamon bun is light and moist and sugary and impossible to stop eating (and the first thing they tend to run out of). Also good is the cruffin, a half-croissant, half-muffin concoction, made with a rotating set of stuffings, most recently a sweet black sesame paste. A word to the wise: go in the morning for the best selections.
Note that Arán limits its assortment to international favorites, so don't go looking for Hungarian classics like a cottage-cheese bun (túrós batyu) or a chocolate roll (kakaós csiga) here.