Next door to his sleek restaurant P*ONG, pastry chef Pichet Ong has opened a small, sunlit bakery called Batch. The treats here — little cupcakes, chewy cookies, and cupped puddings — are far more familiar. But the tastes may not be, as Ong leaves out extra sugar, eggs, and gelatin to keep flavors pure and textures light. A refrigerated case displays coconut-calamansi layer cake, rhubarb-crème roulade, and Ovaltine pudding served over sliced bananas with a smattering of caramelized Rice Krispies. But the goodies on the counter have less descriptive name tags, so we asked the sociable chef to give a tour of his inventory. After the jump, a guide to the counter. —Alexandra Vallis