"A father and son team, Nikolaos and Jerry Pantelatos, is behind this pastry shop open since 2016. Classics like tarte Bourdaloue — filled with poached pears and almond cream — eclairs, Opera cake, and chocolate bombes decorated with white chocolate pearls are standard here. A must-get is the fluffy, crumbly, crisp millefeuille — each bite shatters and then melts in the mouth." - Daniela Galarza
The French Workshop/Facebook
