Chefs Anne Ng and Jeremy Mandrell started to make Pop Tarts during their time at The Monterey as an ode to the now-shuttered restaurant’s gas station roots. Their handmade version of the beloved toaster snack became so popular that it followed the duo to their own spot, Bakery Lorraine. Flavors rotate — strawberry, raspberry and blueberry have made appearances recently — but they all come with the same colorful topping of crushed macarons, a nod to the pair’s French pastry expertise.