Ceci-Cela

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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. It’s also versatile—the team can do anything from white buttercream to croquembouche—but the Pear William (a light sponge cake with alternating layers of vanilla Génoise and sliced poached pears) is the house specialty. From $6 per serving.