The Best Under-Appreciated Pastries of the East Bay

The Pastry of the Moment is the cronut. Invented in New York, the croissant-doughnut hybrid, filled with cream and glazed on top, has inspired a Beatle-mania-like craze: The lines are so long, and people are charging $80 on Craigslist to get one for you. Unfortunately, they’re not available in the Bay Area (yet).

But the East Bay has seen its share of popular pastries: In 2009 there was a frenzy for Pizzaiolo’s doughnuts, which sold out regularly by 10 a.m. A little more than a year ago, Starter Bakery’s kouign amann made a much-hyped debut, and for a while it seemed to be everywhere a good cup of coffee could be found.

But there are a good number of local pastries that are more quietly appreciated. Here’s a rundown of some of our favorites:

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