A couple of key things separate “good” bakeries from “great” bakeries. The pastry dough (although obvious), is a key factor. If you don’t have crumbs all over your plate, your table, and yourself, while eating a croissant, you know the dough is lacking. A great bakery must also have a selection of fresh breads for sandwich purposes, or for just eating all at once. And last but not least, there should always be desserts, because let’s be honest, you can’t eat a French pastry without a French dessert to go with it. It just so happens that La Fillete (French for little girl),... Read More