We asked, you answered.<\/p>\n
In The Baltimore Sun’s Best: Readers’ Choice 2025 poll, our readers voted on what\u2019s best in the region, from wedding venues and roofers to pediatricians and hair salons. This year\u2019s winners highlight people and businesses recognized for outstanding service and customer satisfaction over the last year.<\/p>\n
The poll includes more than 550 winners in nearly 200 categories in six areas \u2014 Arts & Entertainment, Home & Garden, Food & Drink, Lifestyles & Shopping, Personal Services and People & Media.<\/p>\n
More than 47,000 ballots were cast, cultivating a list of your favorite museums, pizza joints, boutiques, TV anchors, radio hosts and so much more.<\/p>\n
Best Bakery: Woodlea Bakery<\/strong><\/p>\n 4905 Belair Road, Baltimore. 410-488-7717. woodleabakery.com.<\/em><\/p>\n Eighty-three years ago, this shop sold its first doughnuts. The kitchen has been bustling ever since, baking buns, breads and birthday cakes from scratch for its devotees, some of whom have been coming almost from the start.<\/p>\n “Every year, we make a couple of birthday cakes for [centenarians],” said Charles Hergenroeder, whose family opened the bakery on this spot during World War II and has owned it for four generations (a second Woodlea opened in Bel Air in 2020). That the shop has indulged families for decades speaks to its constancy.<\/p>\n “People tell us, ‘I used to go to church down the road on Sundays and always came in here after for a doughnut,’ ” the owner said. “Or they’ll say, ‘We got every one of our kids’ birthday cakes here, and now we’re getting her wedding cake.’ It’s cool to have a following.”<\/p>\n What’s the draw? Strawberry shortcakes, chocolate honey-dipped doughnuts and tasty danish (apple, cheese and lemon). Customers swear by the peach cake; all fruit comes from local orchards. Some of the goodies don’t make it off the premises.<\/p>\n “I’ve seen guys eating cupcakes on their way out the door,” said Hergenroeder, 33.<\/p>\n Special orders test Woodlea’s mettle: Its staff of 38 has cranked out everything from two-foot sub rolls to a 10-tier wedding cake. Years ago, the director of a film being shot in Baltimore sought the bakery’s help: One scene called for an actor to eat a lump of coal, or facsimile thereof. Woodlea produced a yummy meringue cookie, colored black.<\/p>\n One perk of the job is dealing with an upbeat clientele, Hergenroeder said:<\/p>\n “The good thing about running a bakery is that people don’t come here because they need<\/em> to. We’re not the dentist or the auto repair shop. People come because they’re happy and they want a treat. They’re in a good mood when they get here.”<\/p>\n And, presumably, when they leave.<\/p>\n Have a news tip? Contact Mike Klingaman at jklingaman@baltsun.com and 410-332-6456.<\/em><\/p>\n