A Toothsome Tour of Beacon Hill: Cafe Vanille

(Part two in our series exploring the sweeter side of the Hill.)

Comment çava? If you know the answer, chances are you'll find a joie de vivre at the frenetic Café Vanille.

One of three locations in the Boston area, the patisserie is the brain child of Paris-trained pastry chefs Bruno Biagianti and Philippe Odier, who wanted to bring more of their culinary amours from their home in France to the Boston area.

If that elicits a knee-jerk image of out-of-my-price-range opulence, manager Jorge Herrera reassures: "That's the American perception. This is not haute cuisine, this is everyday French."

Café Vanille gets its impressive selection of goodies each morning from the headquarters in Duxbury, ensuring a uniqueness of taste and product among their many competitors.

There is certainly no comparison for the customer favorite, Chocolatine Croissant ($2.25), featured prominently in the display case next to the register.

A single bite of the delicate, flakes and savory texture will help you understand why the café was designated "Best Pastry Shop" this year by Boston Magazine. If unable to choose from the tapestry of tastes on tap, try an assortment of "minis" ($1.25 each), like the Chocolate Éclair and the Coffee-Soaked Opera Sponge Cake topped in a chocolate ganache.

Even if you're not a fan of the taste, at least you can be sure that's how it would taste in France.