Why: Chandelier Bakery celebrated its one-year anniversary in February. The bakery is owned and operated by Monica Kersey and is in the historic Padden House on Northeast 78th Street between Northeast Andresen and St. Johns roads. Chandelier is open seven days a week with a few breakfast and lunch options, along with a full selection of baked sweets.What I tried: I stopped in for a bowl of chili con carne, which is served with a cornbread muffin. I took home an assortment of baked items that included a cinnamon roll, an almond croissant, a classic whoopee pie, a cranberry orange scone, a peach and a lime macaron, a cheesecake bar and a breakfast vegetable strata.The chili was served piping hot in a goodly sized portion. Everything about the chili was traditional and not too complicated — beans and meat in a tomatoey chili sauce, which was just spicy enough. There was a touch of corn in the mix, as well, which I found delivered a snappy element to the texture. The cornbread muffin that accompanied the chili was warm and soft and not too sweet. I appreciated that it was cornbread and not corncake.Of the items that I brought home, I was most excited to try the cinnamon roll. I wondered if I had finally found one made in a cupcake tin that was not doughy. To my delight, it was perfectly baked through and did not posses any under-baked areas. The cream cheese frosting generously topped the roll and lasted, without need of rationing, to the last bite. In that the cinnamon roll is baked in a muffin tin, there is a minimal amount of golden brown crust to enjoy.The almond croissant was not a light, flaky pastry. It was instead a doughy roll filled with sweet almond paste and topped with sliced almonds.