You’ll be sweet on Baron Patisserie

Why: Baron Patisserie opened approximately three months ago, bringing another fine pastry option to Clark County. Owner Baron Kim has 15 years of experience, having grown up working in his family’s bakery on the East Coast. Baron provides a French-inspired collection, which includes breakfast- and lunch-worthy croissants, upscale dessert options, and plenty of treats to quickly satisfy a sweet-pastry craving.

What I tried: I chose an assortment of items, including a ham and cheese croissant, a jalapeno and cheddar croissant, a spinach and swiss cheese croissant, a pumpkin pie tart, a pecan tart, a lemon tart, a brioche and cream puff, a chocolate cheesecake fondant, a cranberry and custard croissant, and a caramel croissant.

The most impressive in appearance was the lemon tart, which was topped with a dark chocolate piece with “Baron” painted in gold on it, a hard meringue drop and a petite pansy flower. The tart had a crisp, cookielike crust and soft and sweet lemon filling, though the artistic toppings made it difficult to easily consume them as part of the tart.

I especially enjoyed each of the cheese croissants. I found that the cheeses, spinach, ham, and other ingredients were generously incorporated into the croissant itself, and used as a filling. That technique gave them a sandwich quality that I appreciated. After heating them up and pairing them with soup, I found they elevated my lunch experience from dull to delicious.

Both the pumpkin pie and the pecan tarts were expertly made. Because of their shallow tart construction, which is unlike a pie, the filling did not overwhelm the crust. My favorite of the two was the pecan tart, which was baked to a candied finish around the edges.

The brioche and cream puff was very light and delicately sweet — and nicely paired with a cup of coffee or tea.

Of the sweet items, my favorite was the chocolate cheesecake fondant, which is like a soft brownie topped with a cheesecake that has the same texture as the brownie. It truly makes cheesecake-swirl brownies appear a crude representation.

I thought the cranberry and custard croissant was better than an Americanized Danish, because it simply tasted better on a croissant base and closer to a authentic Danish pastry base.

Lastly, the caramel croissant was good. It was simple and light.

Atmosphere: The windows and door are trimmed in black, and a black canvas canopy below the stylish sign lettering gives a sophisticated appearance amid its strip mall environment. The first impressions when you step inside are: clean and streamlined. Most of the space is dedicated to production, with a smartly lit and smudge-free bakery case in the front displaying all the yummy offerings.

Menu highlights beyond what I tried: Baron also makes several different kinds of cake, including cheesecake, shortcake and mousse cake. Cookie varieties include madeleine, shortbread, macaron, tuile, chocolate chip with walnuts, oatmeal raisin and walnut brownie. Assorted Danishes and eclairs also are available. Coffee comes from Heart Coffee Roasters of Portland. Not all items are available every day.

Other observations: Baron does not present a hurried or crowded atmosphere. With small batches made fresh daily, the best selection is earlier in the day. There is no dining in. Baron makes custom cakes and can produce products on a larger scale for catering, but is not yet able to deliver. Quality ingredients translate into delicious tasting items. Service is friendly and professional.

Cost: Croissants range from $1.50 to $3. Danish and brioche selections are $2. Pastry assortments start at $2 and top out at $6. Walk-in cakes cost $15 to $20. Cookies are 75 cents to $2.50. Coffee comes in 12-ounce and 16-ounce sizes for $1.50 and $2, respectively.