Our top pastry picks shine a light on O.C.’s growing flock of French Bakers
  1. Pandor: Raspberry Sablet
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    Provenance: By hiring only French bakers, Tiffany and Raffi Sepetjian ensure that what you taste at their bakery is authentic. The couple, frequent visitors to France where they have family, opened at the Anaheim Packing House in May. Our Favorite Treat: Raspberry sablet. Perfectly sweetened raspberry jam sandwiched between two thin, buttery, melt-in-your-mouth cookies, dusted with powdered sugar. Newport Beach and Anaheim, pandorbakery.com
  2. Rendezvous-Vous: Almond Croissant
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    Provenance: Hailing from Toulon, the husband-and-wife duo Olivier and Nathalie Bocchino opened Rendez-Vous more than two years ago after previously owning a French cafe in Colorado. They bake their pastries from scratch daily. Our Favorite Treat: Almond croissant. Almond cream brushed inside a fresh and perfectly baked croissant. It’s no wonder the pastry sells out most mornings. 3330 E. Coast Highway, Corona del Mar, 949-791-8730 rendezvouscdm.com
  3. Moulin: Napolean
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    Provenance: Baker-pastry chef Patrick Sigaud of Marseille came out of retirement to help Moulin Bistro achieve its goal of offering a complete Parisian experience. His authentic French pastries tell us it was worth it. Our Favorite Treat Napoleon: A tower of subtle vanilla custard and layers of puff pastry, topped with a thin vanilla icing. 1000 Bristol St. N., Newport Beach, 844-376-6243 moulinbistro.com
  4. St Pattiserie Chocolat: Duo feuilletine
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    Provenance: In November, the acclaimed Parisian pastry chef Stéphane Tréand, winner of his country’s prestigious Meilleur Ouvrier de France pastry title, opened a patisserie, where each one of his decadent creations is a work of art. Our Favorite Treat: Duo feuilletine. The rectangular pastry has an almond biscuit base, milk- and dark-chocolate ganaches, and a layer of thin, crunchy praline. It’s the ultimate indulgence. 3321 Hyland Ave., Costa Mesa, 714-825-0180 stephanetreand.com
  5. C’est Si Bon: Apricot Tart
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    Provenance: Owned by Paul Kohne and Bruno Campos, the bakery opened in 1979 and has been a community staple ever since. Kohne and Campos were trained by French bakers and have passed the craft down to their team. Our Favorite Treat: Apricot tart. Sweet, tender apricots and their fruity syrup are nestled in a light pastry crust. The bakery’s best-seller, it’s made fresh daily. 149 Riverside Ave., Newport Beach, 949‑645-0447