Buffalo, N.Y. — In this week's Unique Eats, we head to the newest spot on Hertel Avenue: Pastry by Camille.

"Pastry by Camille is a movement," Camille Le Caer, the co-owner, said. "A movement about a new, different kind of pastry in Buffalo."

French-born and New York City trained, La Caer is changing the pastry game in Western New York one almond croissant, chocolate eclair and lavender creme brulee at a time.

"Food is art," La Caer said. "100%. 200%."

Camille, from Brittany, France, and his wife Lexie from Lockport, have had the corner cafe on Hertel and Park Avenue open for about a month.

They serve everything from pastries to sandwiches, local coffee to wine and beer.

"House made, not home made," La Caer explained. "Pretty much everything is made from scratch from beginning to end."

Their specialty is pushing the limit on what is familiar.

Take the creme brulee, for instance. It is not your average torched custard.

Camille infuses his with lavender.

There is also the lemon meringue tarte, with an edible flower on top.

"I do think that he, in a way, has set a bar for Buffalo in terms of the pastry that we have here."

Sous Chef Cara Hartzell is a Western New York native. She came to Pastry by Camille with experience in bread...baking croissants, brioche and baguettes.

But she will tell you that Camille has already taught her so much more, especially about dessert. Her favorite? The St. Honore.

"It's an eclair base," Hartzell explained. "It's a larger puff on the bottom with some cream and a small dot on top. They're topped with caramel and then filled with a pistachio cream filling."

From sweet to savory, they also have crepes like the goat cheese and honey or the ham, egg and cheese.

It is a French foodie's fantasy right here in Western New York.

Pastry by Camille is open every day of the week for breakfast, lunch and dinner. They plan to use their space for more events in the future, including art exhibitions and yoga.