First there were the breads: sourdough, baguettes, olive, rosemary, croissants, scones. Now, there are things to spread on the bread, including smoked salmon mousse and tapenade; pastries to die for, from gingerbread to flourless chocolate cake; and prepared foods, such as soups, empañadas, and pasta salads. The breakfast spread on Sunday mornings is sinful, and individual items, like the croissants, are tastier and less expensive here than at other bakeries. The location is grand, with 18th-century chandeliers, an antique cedar bar, and a small number of tables.