Who can believe it’s been eighty years since the first screening of Danish director Carl Theodore Dreyer's cinematic masterpiece, La Passion de Jeanne d'Arc? Or that ninety-three years have passed since Danish baker L.C. Klitteng, inventor of the Danish pastry, baked his first doughy sweets in New York City?

Generations of cinema lovers have thrilled to the filmed transcripts of the trial of the Maid of Orléans. Meanwhile, generations of New York film school students have thrilled to the fresh danish pastries baked every morning in the countless city bakeries which follow Klitteng's original recipe.

For the true film aficionado, La Passion de Jeanne d'Arc is surpassed only by the equally heavy religio-transcendental undertones of Day of Wrath. In both films, Dreyer uses his technical virtuosity to establish metaphorical associations and to emphasize emotional contrasts. So Jeanne's suffering contrasts Christ's passion. In much the same way, this Danish cinematic master's achievements contrast Klitteng's baked innovations.

For the true pasty aficionado, Klitteng's pecan and cheese special is surpassed only by the tangy sweetness of his praline peach. A dash of vanilla and cardamom, chopped prailines and a sticky peach glaze baked to crispy perfection – it's a glutinous tour de force as complex and fulfilling as Dreyer's most passionate scenes.

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