As Renaud Gonthier and his wife, Nicole, were working to open their pastry shop and restaurant in Santa Barbara, Renaud focused on one question: “What is it that a true French pastry shop would have?” Having been born, raised and trained as a pastry chef in France, he knew the answer. Croissants and brioche, those French breakfast standards, embody the care and quality that go into everything Renaud makes. His croissants are slightly crisp and flaky on the outside, with layers of ethereally light buttery dough within. Ditto the puffy little upright brioche; it’s a sweet, light, delicate indulgence. Breakfast choices include a stellar fried-egg sandwich with sautéed mushrooms, bacon, tomatoes and melted cheese served on homemade pain de mie. Three-egg omelets (just $9.75 with four fillings) are fluffy in the French style. A classic lunchtime Croque Monsieur feels new thanks to fine ingredients and a fussed-over béchamel sauce. And cheese ravioleties imported from Renaud’s home town are topped with a splash of cream and shaved Gruyère – superbe! There’s much more, including the labor-intensive petit gateaux (small cakes), along with tarts, macarons, eclairs, mille feuille and custom cakes that Renaud creates daily.