Eat a Treat at Boulangerie Bo, Paris, France

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At Olivier Haustraete's only shop, the pastry chef turns out modern desserts influenced by the time he spent working for Alain Ducasse in Tokyo. He embraces Japanese flavors, from yuzu and bean paste to sansho pepper and roasted malt, which he applies to eclairs,choux(cream puffs), tartes, and more. He creates at least two new desserts and flavors each month; in February, there was a marvelous peanut mound with mascarpone mousse, vanilla, a peanut-caramel center, a chocolate flourless crust, and a crunchy pecan-almond layer.

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