La Pâtisserie Cyril Lignac

"Even though the chef-turned-TV personality behind this shop is a household name in France, this boulangerie-patisserie feels like a neighborhood spot in spirit. Swing by for some country loaves and at least one Equinoxe: a signature circular pastry filled with bourbon vanilla cream, caramel, and speculoos praline. And when it’s in season, don’t skip the chausson aux pommes: the crispy, candied outer layer and fruity purée interior will set the standard for anything apple you eat moving forward." - sara lieberman, emily monaco

"This luxe pâtisserie’s pristine entremets may seem to outshine this almost-too-perfect croissant, but one whiff is all it takes to understand just how much of a butter bomb it is. Inside its tell-tale greasy bag, it’s got a shiny exterior that almost looks lacquered and at the base of the yellow crumb, a dense, stodgy line of pastry showcases just how intensely rich it is. It’s far from too sweet—instead, it’s majorly yeasty, with a lovely dense chew that makes up for its lack of flakage." - emily monaco

"Even though the chef-turned-TV personality behind this shop is a household name in France, this boulangerie-patisserie feels like a neighborhood spot in spirit. Swing by for some country loaves and at least one Equinoxe: a signature circular pastry filled with bourbon vanilla cream, caramel, and speculoos praline. And when it’s in season, don’t skip the chausson aux pommes: the crispy, candied outer layer and fruity purée interior will set the standard for anything apple you eat moving forward." - Sara Lieberman

"With breads, chocolate, and pastries, La Pâtisserie has all of chef Cyril Lignac's signature creations. Though his chocolate shop La Chocolaterie is located across the street from this store, you can grab chocolate bars and a slice of chocolate marble cake right here. Otherwise, the focus is on bread—focaccia stuffed with sundried tomatoes, sourdoughs, baguettes, brioches—and pastries, including the Equinoxe, a futuristic-looking creation with a speculoos crust, a light vanilla bourbon cream, and a salted-butter caramel center." - Lindsey Tramuta