Since there is a special section of my heart devoted to almond croissants, I had to check out Mille-Feuille’s version. Pastry chefs Olivier Dessyn and Stéphane Pourrez’s stellar models come either plain or with a changing combination of fillings: almond cream, homemade raspberry jam or dark chocolate. Showered with crunchy sliced almonds, they possess the ideal butter-to-flakiness ratio, which Dessyn, Mille-Feuille’s owner, attributes to the use of 86% fat content butter, the cool marble countertop and his two-day ritual of rising, rolling and folding. And it doesn’t hurt that Dessyn and Pourrez have worked in some of the finest establishments in Paris — including the Ritz and Le Meurice Hotels, Pierre Hermé and Le Moulin Rouge. The hardest part of your visit will be deciding what to get, since the cheese brioche, macarons, and, well, just about everything else on the menu will command your attention and weaken your will.