The upper West Side feels a bit more like the Left Bank these days. Last week, Georgia’s Bake Shop, a very Parisian patisserie, opened on Broadway and 89th St., and the neighborhood has been quick to discover its croissants ($1.75), chaussons/apple turnovers ($2.50) and chocolate brioches ($1.85). The bakery – with its red-and-white striped awning, tiny tables with wrought iron cafe chairs and French doors – is the brainchild of Georgia Stamoulis (also a partner in Silver Moon bakery on 105th St.) and Basil Pologianis, a graduate of the French Culinary Institute. Pologianis, who apprenticed at Payard and Jacques Torres’ Chocolate Factory, is an actor in his spare time, but he’s had little time to spare since Georgia’s opened – for which he is grateful. He’s still tweaking the recipes for his French boules and baguettes. If you want something a little more down-home, he also makes light-as-air chocolate muffins ($2) and dense and delicious oatmeal-chocolate-chip-walnut cookies ($2.75). Georgia’s Bake Shop. 2418 Broadway. (212) 362-2000.

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