Vienne is an authentic French bakery and café by day, and by night it transforms into a cozy wine bar and restaurant. The bakery was founded by executive pastry chef Anna Mendoza after she trained in Vienne, France, which inspired the business’s name. In the morning, they offer buttery viennoiserie and artisan breads, including croissants, kouign-amann, baguettes, sourdough, quiche and more. The strawberry champagne tart was a sweet pâte sucrée tart shell filled with a light champagne pastry cream, then topped with fresh strawberries, glazed for shine and structure. The champagne element shows up subtly — more aroma and floral acidity than actual “boozy” flavor — so it tastes bright, slightly tangy and less heavy than a standard vanilla custard tart. The chive & asiago roll is made with a soft, buttery dough, then baked with fresh chives and shredded Asiago cheese. The chives give it a mild oniony brightness, while the Asiago adds a nutty, slightly sharp, salty depth that caramelizes a bit on the outside edges during baking. Kouign-amann (pronounced "queen-ah-mahn") is a rich, caramelized Breton pastry made from a yeasted dough layered with generous amounts of butter and sugar, similar to a croissant but with more sugar, resulting in a flaky, tender interior and a crispy, sticky, caramelized crust. Its name means "butter cake" in the Breton language. Grade: A