Much like another weekend-only Chicago bakery, the line at Fat Peach in Bridgeport starts forming no less than 30 minutes before open. It’s filled with people happily waiting to get their hands on choux buns stuffed with sweet raspberry and white chocolate, umami-packed mushroom torsades topped with tons of pecorino cheese, and TikTok-famous strawberry milk croissants. The fillings are fantastic, with sweet things never too sweet, and savory things never too salty. But while each pastry generally tastes good and is undeniably attractive—sporting visible layers of lamination so glossy they look like they just came from the salon—the bake on the dough is sometimes inconsistent. Edges will be flaky and crispy, but venturing into the interior layers might result in a doughy, almost bread-like, bite. Keep in mind that Fat Peach only has three small tables, so this isn’t really a place to settle in for long stretches of number crunching on your laptop.