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"Danishes, scones, pain au chocolat. Ho hum. Kouign Amann? Last year's trend. Cupcakes? Puh-leez. There's a world of unknown-but-awesome classic pastries out there that have faded into obscurity but that bakeries across America are starting to revive\u2014often with newfangled spins. Some are lesser-known European classics, others are regional American specialties, all are delicious, and one might be the next pastry to break through to mainstream success. Who knows? By this time next year, you may be yawning at the Gibassier. &lt;em&gt;What? Come again?&lt;/em&gt;\u00A0Click through our slideshow above to see the contenders.\r\n\r\n&amp;nbsp; This Southern specialty has a murky and much debated past. Many like to believe it came from &lt;i&gt;gateau aux noisettes&lt;/i&gt; (hazelnut cake), which was brought to the New World by the French Huguenots who settled the Charleston area. But it\u2019s more commonly believed to be an adaptation of the Midwestern dessert Ozark Pudding. \u201CI think it is funny that something from the rural hills of Arkansas became the proper-sounding Huguenot Torte when it appeared on the scene here in historic Charleston,\u201D &lt;a href=\"http://sugarbake.com\"&gt;Sugar Bakeshop&lt;/a&gt;\u00A0co-owner Bill Bowick wrote in an email. Whatever the origins, the traditional version served at Sugar is simple and delicious\u2014sort of like pecan pie without the crust, but made with walnuts, tart chopped applies, and a sugary batter. &lt;em&gt;(Credit: Bill Bowick)&lt;/em&gt; Michelle Gayer, the James Beard Award\u2013nominated owner and head baker at &lt;a href=\"http://www.saltytart.com\"&gt;Salty Tart Bakery&lt;/a&gt; in Minneapolis, puts a refined yet rustic spin on this French breakfast pastry, traditionally made with day-old brioche soaked in orange syrup. Like French toast on steroids, Gayer\u2019s Bostock uses homemade sourdough bread (for a more savory quality) soaked in orange simple syrup, topped with brown butter, fresh fruit like blueberries or peaches, and streusel, and baked until dark crispy brown. &lt;em&gt;(Credit: Michelle Gayer)&lt;/em&gt; \u201CI would say it is the best dessert I make,\u201D said Teresa Velazquez of the sweet she\u2019s sold for 10 years at her bakery,\u00A0&lt;a href=\"http://bakedandwired.com\"&gt;Baked &amp;amp; Wired&lt;/a&gt;, in Washington, D.C. Traditionally, the Bienenstich\u2014or \"bee sting\" bar\u2014is a German cake made of sweet yeasty dough, filled with vanilla custard and topped with caramelized almonds. Velazquez's version is a buttery and flaky shortbread bar topped with honey and sliced almonds. The sophisticated, not overly indulgent dessert is the right mix of sweet and salty, and pairs perfectly with the bakery\u2019s expertly made espresso. &lt;em&gt;(Credit: Travis Vaugn)&lt;/em&gt; Part pie, part cake, the G\u00E2teau Basque, from southwestern France, features a top and bottom layer of rolled dough and a filling of fruit and pastry cream.\u00A0Pastry chef Sandra Holl, who owns &lt;a href=\"http://www.floriole.com\"&gt;Floriole Caf\u00E9 and Bakery&lt;/a&gt;, makes a more \u201Ccake-like\u201D version with a butter and almond flour batter that's filled with vanilla pastry cream and whatever fruit is in season: fresh cranberries in winter, traditional tart cherries in early summer. The secret is the rum-laced pastry cream that bakes into the layers for one buttery, moist, and slightly boozy treat. &lt;em&gt;(Credit: Sandra Holl)&lt;/em&gt; This dense, flat cake with a pudding-like topping is a St. Louis tradition that is believed to have originated in the 1930s. Inspired by a former roommate who made it from a boxed mix, San Diego baker Elizabeth Harris created a recipe from scratch and now serves a berry-topped version at her bakery,\u00A0&lt;a href=\"http://www.elizabethandesserts.com\"&gt;Elizabethan Desserts&lt;/a&gt;. Her homespun American dessert is basically a yellow cake batter, made with flour, butter, eggs, and sugar\u2014but she slathers on Philadelphia cream cheese before baking, which makes for pure magic.&lt;em&gt; (Credit: Boyd Harris)&lt;/em&gt; Is it a tart or a pudding? In England, where it originated, the debate rages on, but whatever it is, this confection is one of the UK\u2019s greatest contributions to the baking world. Reportedly invented by accident at the White Horse Inn in 1820, the Bakewell is typically a shortcrust pastry filled with frangipane and jam, although some versions include a fondant filling and maraschino cherries. At &lt;a href=\"http://www.proofbakeryla.com\"&gt;Proof Bakery&lt;/a&gt; in Los Angeles, baker Na Young Ma is elevating the tea-time treat with a rich and crumbly shortbread-like crust, topped with a thin layer of figs, poached pears, or plum thyme jam, followed by the frangipane and a thinly sliced almonds. &lt;em&gt;(Credit: Courtesy Proof Bakery)&lt;/em&gt; This bready pastry shaped like a fleur de lis originated in Provence and is made with a healthy dose of olive oil, orange-blossom water, and anise seed. Portland\u2019s &lt;a href=\"http://www.pearlbakery.com\"&gt;Pearl Bakery&lt;/a&gt; is one of the few places in America where you can find this delicate sweet bread, which one of the former head bakers discovered while competing in the &lt;a href=\"http://en.wikipedia.org/wiki/Coupe_du_Monde_de_la_Boulangerie\" target=\"_blank\"&gt;Coupe du Monde de la Boulangerie&lt;/a&gt;\u00A0and which the bakery now serves the traditional way,\u00A0lightly dusted with sugar. &lt;em&gt;(Credit: Courtesy Pearl Bakery)&lt;/em&gt; If you read &lt;em&gt;Bon App\u00E9tit,\u00A0&lt;/em&gt;you already know we love &lt;a title=\"Goug\u00E8res Sound Fancy, Are Actually Just Cheese Puffs\" href=\"http://www.bonappetit.com/recipes/recipe-of-the-day-recipes/article/easy-homemade-cheesy-gougeres\" target=\"_blank\"&gt;goug\u00E8res&lt;/a&gt;, the sophisticated Burgundian version of cheese puffs. This November, however, San Francisco's &lt;a href=\"http://www.tartinebakery.com/\" target=\"_blank\"&gt;Tartine Bakery&lt;/a&gt; will be debuting a savory and sweet version using dark rye flour, unsweetened cocoa powder, and Comt\u00E9 or gruy\u00E8re cheese. Look for the recipe in the bakery's forthcoming cookbook,\u00A0&lt;a href=\"http://www.amazon.com/Tartine-Book-No-Chad-Robertson/dp/1452114307\"&gt;Tartine Book No. 3&lt;/a&gt;. While Italy\u2019s pastries may not be as famous as those of neighboring France (and, for that matter, Austria), bomboloni\u2014Italy\u2019s answer to the jelly doughnut, filled with jam, chocolate, or Italian cream\u2014may be gaining steam. After falling in love with the treats\u00A0on a trip to Florence (they're extremely popular in Tuscany), the owners of &lt;a href=\"http://www.levainbakery.com\"&gt;Levain Bakery&lt;/a&gt; in New York decided to create their own, smaller version called \u201Cbomboloncini,\" with a simple, almost ciabatta-like dough and filled with seedless raspberry jam. &lt;em&gt;(Credit: Courtesy Levain Bakery)&lt;/em&gt; Europeans often serve this French confection, made by layering sweet or savory ingredients in a small glass, as an appetizer or light dessert. At his San Francisco bakery\u00A0&lt;a href=\"http://craftsman-wolves.tumblr.com\"&gt;Craftsman and Wolves&lt;/a&gt;,\u00A0chef William Werner wanted to\u00A0\u201Cbring that back to life with a modern aesthetic.\u201D At about five to six bites each, the sweet and savory &lt;i&gt;verrines&lt;/i&gt; may be small, but they deliver a big punch. Seasonal flavors include house ricotta, fried chickpeas tossed in lime zest, piment d'espelette, and a drizzle of rooftop-raised honey and vinegar, and a passionfruit panna cotta version topped with an espresso crumble and a black tea madeleine. \u201CIt\u2019s never the same bite twice,\u201D says Werner.\u00A0&lt;em&gt;(Credit: Antoinette Bruno)&lt;/em&gt; Indian desserts have yet to garner widespread appeal, but the country has a strong love of sweets and pastries. At &lt;a href=\"http://www.pondichericafe.com\"&gt;Pondicheri&lt;/a&gt; in Houston, chef Anita Jaisinghani is exploring new territory by combining French baking techniques with Indian spices and flavors. Her take on Gulab Jamun, the sweet Indian dumpling soaked in rose syrup, is a lighter spiced doughnut dipped in rose cardamom syrup then rolled in white and black poppy seeds, pistachios, and finely chopped rose petals. &lt;em&gt;(Credit: Sophia Malik)&lt;/em&gt;"^^<http://www.w3.org/2001/XMLSchema#string>
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