Cake slices, tarts and pastries line up like edible works of art in the cases at Nichole's Fine Pastry. Chefs stroke gold leaf accents onto chocolate-glazed miniature cakes layered with hazelnut crunch. Mango, raspberries and blood oranges top fruit tarts like flowers. Domed chocolate-mint cakes look like they're encased in green glass. There are more than a dozen pastries each day: an ever-evolving blend of layer cakes with chocolate-pistachio or strawberry mousse; lemon curd and chocolate-caramel-sea-salt tarts; and favorites such as twice-baked cinnamon-sugared croissants layered with sweet almond cream. There's also a case of gelato and sorbets in flavors such as ginger, pistachio or white chocolate with a kick of lemon. An expansion in spring 2010 adds seating and lets the shop expand their breakfast and lunch menu of soups and sandwiches. Stop by on weekend nights for a glass of wine and, of course, a tempting dessert.