His neighbors must be pinching themselves: Not only is the bakery a lovely, sunlit cafe in which to spend an afternoon — at one of the long wooden tables with a view of bakers forming cute brioche à tête or loaves of densely crumbed country baguettes ($3.25) — but his baked goods are among the best in the city. Danielo's croissants ($2.10) are flaky, buttery and rich; made fresh several times a day. They join towers of sweets like rugelach, Danish, and tiny butter and egg cakes from Danielo's homeland called gateaux Breton ($2.75).