We had eaten at their previous location a few times on previous visits but this was the first time at the new and considerably bigger site by the side of one of Marietta's busiest thoroughfares. I didn't think the new location did them any favours; the old place was smaller and more coherent. Here the eating area is more obviously separate from the patisserie and the multiplicity of spaces, much unoccupied, created a sense of sprawl. It also disconnected the French owners who served at the patisserie counter from the eating section whereas in the previous incarnation they were at the centre of everything which gave the whole place a more Gallic ambience. However it was a sense that the balance between France and the USA in terms of food had shifted in favour of the latter which most left me feeling the move had not been to Doucer's overall benefit. True the cafe menu still has crepes and the like but the sandwiches were indistinguishable from those available from competitors; they were decent quality and we were certainly not dissatisfied but the sense of cultural difference wasn't there. I also thought the patisserie had perhaps adapted its French style to American tastes although that might have been equally true on previous visits. The refinement of French patisserie, though not entirely absent, sat alongside some more hearty and less French concoctions.
This now reads like a carping review but I would nevertheless go back there; it just doesn't fill me with the same enthusiasm it did when it inhabited the shack and the owners gossiped happily about their origins on the Ile de Noirmoutier in the Vendee. That said it's decent value for lunch and the cakes and pastries still taste pretty good!
Own or manage this property? Claim your listing for free to respond to reviews, update your profile and much more.