The macarons are the Marcia Brady of Pistacia Vera. They get all of the attention, even though the dessert shop's pastries are just as scrumptious. The butter croissants are the most authentic in town - the soft, flaky inside and slightly crunchy exterior give the crescents served in Paris' best patisseries a run for their money. The chocolate croissant improves on that perfect flakiness by burying semi-sweet chocolate inside the dough.
And for people who enjoy biting the ears off chocolate Easter bunnies, the golden-crusted orange brioche offers the same pleasurable experience while ripping off the pastry's sugar-dusted protuberance.