If you don't know about Patisserie Claude in the West Village of Manhattan, you should. They've been expertly making croissants, brioches, meringues, tarts, and mousses since the 80s with a loyal following. Claude retired in the mid-00s but trained a protege, Pablo, who continues the mastery. Pablo is just as loved at Claude. This is one of the few places in NYC where one can get a truly amazing French pastry.