Chef Joël Garcia opened Rendez-Vous in late 2015, baking up a mind-bending mix of savory loaves, morning-time sweets and after-dinner desserts. Garcia’s croissants are bigger and more thickly skinned than others, with a mahogany exterior wrapped around the pastry’s juicy, buttery inner layers. His baguette is a winner, too, with a skin that crepitates when you bite down and roughs up the roof of your mouth. Rendez-Vous also slaps together sandwiches with that bread.