Sleek—all glass, steel and tiles—the tiny bakery is only out-shone by the super-elegant mousse cakes in the display cooler. Tarts and individual cakes are picture-perfect, as are the uncharacteristically thin chocolate éclairs. Other weekend specialties are quiche and the miniature St. Honoré, “caramelized puff filled with pastry cream.” Owner Mo Zane bakes a good-looking loaf, too: baguette, brioche, walnut, herb focaccia, and sweet bread reminiscent of a giant Danish. An espresso machine means you have something to sip with your French indulgence, either at the counter or on the street-side patio. Closed Monday.