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Even if you’ve never traveled abroad, Ceci-Cela evokes nostalgia for the crowded patisseries of Paris. Perhaps it’s the charmingly claustrophobic environs; more likely, it’s the impossibly delicious pastries baked by chef Laurent Dupal. Trained at the prestigious Compagnons du Devoir du Tour de France, Dupal’s motto is simplicity and freshness, and his beliefs are especially evident in the uncomplicated pear William cake, which combines heavenly mousseline custard crème, fresh pears and a delicate vanilla cake. Also try the raspberry-filled Napoleons or the uncharacteristically fancy opera cake, filled with espresso and chocolate crèmes and topped with edible gold. — Sandra Nygaard

This Nolita café is renowned for its exquisite French delicacies. They’ll do anything from white buttercream confections to the French croquembouche, but the Pear William (a light sponge cake with alternating layers of vanilla genoise and sliced poached pears) is Ceci’s thing. From $7 per slice..