THE PLACE: Welcome to the sweetest nook in the plaza, a bakery and café with walls of pastel hues and whites and a pastry counter brimming with big, beautiful cupcakes, buttery brownies and scones, pies and whoopie pies. But in addition to all this sweetness, there’s a wonderful savory side to Alaina’s Bake Shoppe & Café. There are some of the best paninis in town, lovingly assembled and pressed to order. It’s no wonder the small, counter-service café has become a popular lunch spot for locals, many who frequent the place more than once a week.

THE FOOD: I was hooked at first bite of the “Fig-in-Delicious” panini ($9.75 full, $6.25 half). It’s a range of heady flavor notes – fresh, thinly sliced figs layered with quality prosciutto di Parma, organic brie, organic arugula and a hint of balsamic glaze – all pressed into toasty ciabatta bread (white or multigrain) that’s baked in-house daily. Both sweet and savory, toasty and creamy, it’s the perfect sandwich in many ways. Well, one perfect sandwich, anyway. Just as perfect is the chicken pesto panini ($9.75 full, $6.25 half) that’s stuffed with pulled chicken (white meat, organic roast chicken), homemade pesto, roasted peppers, fresh mozzarella, tomatoes and arugula – delicious. And there’s the unforgettable “For-getta-bout-it” ($9.75 full, $6.25 half), stuffed with Italian salumi, roasted red peppers, mozz and arugula. The paninis are presented with a small wire basket of crispy chips and a snappy dill pickle. (Carb-watchers may choose a low-carb bread option that’s brought in from another Florida bakery.)

Pair any sandwich or sweet with a frothy latte ($3.50 for a 12-ounce, $4 for a 16-ounce) – I love the sugar-free caramel latte – and it’s an afternoon feast. These are hefty paninis, so if you’re eyeing any of the pastry temptations, you may want to take half to go. Of those temptations, it’s the rich, yummy brownies ($2) and the fluffy cupcakes ($2.95 each) that still call my name.

THE SERVICE: Alaina Sabatello (the baker) and her fiancé, Brent Withere (the panini maker), who opened the bake shop and café in July, have created a space as sublime as their confections. Their attention to detail is evident in everything from the freshness and quality of their ingredients to the table arrangements, which are regularly renewed. This is very much a mom-and-pop shop, which means crunch time can bring a few delays. After one such delay during a recent visit, Alaina visited each table to thank guests for their patience and offer a fresh maple-glazed scone.

BEST REASON TO RETURN: For a panini lunch, an extended afternoon latte break, or to check out Alaina’s new Saturday breakfast (as in Belgian waffles, frittata, bacon-egg-cheese on a buttermilk biscuit, breakfast quiche and sticky buns). And there are plans to expand the bread-baking operation. Right now, breads are baked only for panini purposes. They are so popular, however, that the owners are planning to bake more artisinal breads to sell to the public.