Baker Greg Mindel slow-ferments his dough, which lends a distinctive tangy taste to his exquisitely flaky layered pastries. Neighbor products are available at top coffee shops around the city—but the best, most experimental tastes are here at the source (don't miss the sauerkraut, smoked cheddar, and peppadew tart studded with black sesame). Pro tip: Order two. You won't regret it.