Matt Knio is a practitioner of what is becoming a lost art. To maintain the quality of fine French baking, which he does, requires a commitment and a lifestyle that is more demanding than many people are willing to endure. The rewards are the customers’ pleasure, and the knowledge that one is master of a unique trade. This high end baker has the ability to turn a few ingredients — flour, butter, sugar, eggs, fruit, nuts and other delectable morsels — into gustatory treasures, all yours for a few dollars. You’ll know these aren’t mass-produced sweets with the first bite. The French baker uses far less sugar than most of their American counterparts, allowing the natural flavors to come through.