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The sleep-deprived, tot-totting denizens of Park Slope probably don’t need yet another coffeehouse, but Colson Patisserie is more than just a place for a caffeine fix. Specializing in homemade French and Belgian breakfast pastries complemented by an ever-changing selection of tarts and desserts, this is actually the Brooklyn outpost of a patisserie of the same name in Mons, Belgium. Opened by Yonatan Israel, a Paris-born filmmaker, the café relies in part on recipes from the flagship, where Israel mastered waffles with caramelized pearl sugar and speculoos—brown-sugar-and-spice cookies. His airy financiers are topped with rich, dark chocolate; his caramel tart is a textured delight of chocolate, toffee, and salt. Lunch brings a good selection of sandwiches, salads, and quiche. Although there’s no table service and seating is limited, the half-dozen copper-topped tables and a revolving display of local art imbue the tiny interior with plenty of style. — Kim McCreight

Many of Colson’s desserts, such as the merveilleux cake, a deceptively simple combination of meringue, whipped cream, and chocolate shavings; a flourless chocolate cake; and a hot-chili-pepper tart can be ordered in larger sizes. Whole quiches also are available.

Brioche suisses, $2.75; financiers (bag of six), $5; salted caramel tart, $5; goat cheese and caramelized onion quiche, $5; ricotta and oven roasted tomato sandwich, $8