We finally tried this bakery suggested by another poster when I bemoaned the disappearance of Napoleon Bakery, which had also been on State St. Well, Andersen's was OK, but--with respect to the good people there--nothing special. No particular taste of butter that my wife or I noticed, though they assured us they baked with it. Chocolate in the eclair was very ordinary; dough, undistinguished; cream filling, pleasant. Cinnamon crisp was pleasant if a bit cardboardy in flavor to my taste. Apple strudel's filling was very nice (not too sweet or goopy), but we found the pastry more or less tasteless; and, for what it's worth, it wasn't strudel dough as we understand it. Again I cry, where is the GREAT Danish or French bakery in Sta. Barbara or West L.A.? (I realized too late that this Andersen's must be a Sta. Barbara branch of the one in Solvang, which we'd tried long ago there. The last actual Danish pastry chef in Solvang was I believe at Mortensen's and I think retired some years ago in his 80's. One more negative reflection on our culture that we dishonor hand-work so much that no one finds a point in apprenticing to such trades. Hence, no good pastries to eat.