If the article on autumn baking in this morning’s New York Times had you salivating, here’s a shortcut to your savory pastry fix. We’ve now got goat cheese turnovers and cheddar scones from famed Colson Patisserie. We also have apple turnovers. Colson Patisserie is an off-shoot of the famed Mons, Belgium bakery and they’ve got the flakiest turnovers we’ve had. The goat cheese turnover is filled with red and green peppers and is a great savory breakfast treat, a nice small accompaniment to Daniel’s soups and cut into quarters makes a pretty impressive appetizer for dinner.