There is a theory with Paris bakeries. Either one excels in bread (called a boulangerie) or pastry (referred to as a pasterieree), but rarely both. Thank god for Thomas Keller, who has mastered both, or at least hired bakers who have mastered both. There is nothing like stopping in on my way to work to grab a perfect mocha, the best chocolate crossiant I have ever sunk my teeth into outside of Paris, and a loaf of bread to enjoy with lunch.
If you are on your way out of the Valley, stop in for a box lunch to take on your flight. Staying in town for lunch? Ask them to throw a brie baguette under the panini machine to toast it. Or, even better, is the brioche and jam sandwich, my toddler adores that one. Enjoy your selection in their courtyard. If you close your eyes, you just might be able to imagine yourself in the french countryside.