Julie Richardson’s bakery hasn’t lost the shine that made it a farmers market star back in 1998. Chocolate crinkle cookies are gooey as ever, berry hand pies endure as fruit-filled wonders, and the nutty, savory, and sprinkled-with-everything-seasoning whole wheat croissant remains anything but a dull, “healthy” treat. The chocolate croissant is one of the city’s best, with a tangy, bittersweet chocolate center that contrasts the crisp-edged dough’s pronounced butter flavor. Above all is the signature Katie Bun. This morning bun fashioned from croissant dough is a brown-sugar-cinnamon-swirled dream, dotted with chewy golden raisins and dusted with powdered sugar.