Mexican baker/starlet Laura Cid Perea is well known in Pilsen for her bunuelos and silky tres leches treats. She used her tenure as an executive pastry chef under Rick Bayless’ Topolobampo and Frontera Grill to launch the original BomBon. And now she seeks to poach the downtown specialty cake set at this Ogilvie Transportation Center outpost of her BomBon line.

As with her Pilsen and West Loop locales, all two-dozen plus of her craft cake combos rotate on display in glass houses. They’re lined up alongside cupcakes and individual tarts, glistening with bright peaches and strawberries and brandy.

For a little something different, look to her infamous profiterol, a Parisian-style chocolate mousse and vanilla puff decadence she perfected at Le Cordon Bleu in Paris. They have become a popular snag by commuters en route to adjacent track five.

Average cost: <$10

Centerstage Reviewer: Gavin Paul