Imagine a French bakery. A boulangerie. There are racks of warm baguettes and country loaves with slightly blistered crusts. And croissants, of course. In a see-through case are the day’s cookies and tarts. Maybe a surprise, too. One day there are chouquettes (what Timbits aspire to be in their dreams), another day there may be buttery, dense Breton kouign-amann.