Owner–pastry chef Claudia Egger “always dreamed of having a European-style pastry shop,” and now her dream has come true. The shop’s namesake is well represented here; the pièce de résistance is the pear tart—a petite Forelle pear poached in icewine, embedded in almond frangipane. Other tasty treats include flourless chocolate cake made with 70 per cent bittersweet chocolate; and delicious, savoury Swiss tarts, which consist of gruyère, eggs and cream in a pleasingly flaky crust. Handmade chocolates are also a good bet: the best of the bunch available here is a bold, French-style caramel that’s runny with a salty kick. Closed Monday.