La Boulangerie de François

"This cute Forest Hills bakery with French farmhouse decor—all light wood everything, with the notable exception of a shiny Corvette-red espresso machine—is a charming place to sit and eat a pastry. You shouldn’t come here without ordering the beautiful pistachio eclair: The filling is creamy, fragrant, and not too sweet, with a sturdy shell. If you can find a place at the long communal table, you’ll be rewarded with a view through a plate-glass window into the actual working bakery. " - molly fitzpatrick, will hartman, bryan kim, matt tervooren

"This Forest Hills bakery with French farmhouse decor—all light wood everything, with the exception of a shiny Corvette-red espresso machine—is a charming place to eat a pastry. There isn’t much seating inside (there are about half a dozen small bistro tables out front), but if you can find a place at the long communal table, you’ll be rewarded with a view through a plate-glass window into the actual working bakery. On any given day, the wide variety of offerings at La Boulangerie might include a passion fruit verrine or a Corsican soup, but you shouldn’t come here without ordering the beautiful pistachio eclair. The filling is creamy, fragrant, and not too sweet, with a sturdy shell. We also love the fluffy, flaky chouquettes, crowned with crunchy sugar. photo credit: David A. Lee photo credit: David A. Lee photo credit: David A. Lee photo credit: David A. Lee" - Molly Fitzpatrick

"Their pastries are even better than they look! Best known for their heavenly baguettes, almond croissants and bread pudding, customers come for the quality of their baked goods. All preparation and baking is done in plain sight, with just a glass wall separating the kitchen from cafe so customers can see how the magic happens." - Rachel Kaminetzky & Nicole David

"La Boulangerie, Forest Hills by Rachel Kaminetzky & Nicole David. Their pastries are even better than they look! Best known for their heavenly baguettes, almond croissants and bread pudding, customers come for the quality of their baked goods. All preparation and baking is done in plain sight, with just a glass wall separating the kitchen from cafe so customers can see how the magic happens."

"Baker Francois Danielo and co-owner Nadia DeJesus opened La Boulangerie in Forest Hills’s downtown nearly 10 years ago. Since then, they’ve built a loyal following for their naturally leavened loaves, including hearty miche — a massive whole wheat round sold by the quarter loaf — crisp baguettes, sourdough rounds, pert brioche, and bricks of Pullman-style white bread. Go early to watch the bread come out of the oven. Croissants and scones are made every morning, but the sugar-coated beignets, plump apple turnovers, and apricot custard danishes are worth a train ride into town for a taste." - Daniela Galarza, Eater Staff