Baker Taka Hirai spent three years at Joel Robuchon’s three-Michelin-starred restaurant in Tokyo before helping start Fuji Bakery in Seattle. He is no longer with the company, but his expertise is still reflected in its work: They use a particular European cultured butter, and they make their own yeast. Japanese-meets-French offerings include curry buns, green tea Danishes, and baguette sandwiches with fillings such as smoked salmon, milk cream, and mentaiko butter, while the straight-up French stuff—croissants, tiny quiches, etc.—is better than what you’ll find at some so-called French bakeries.