Once a fledging brassiere, Bon Appetite's endorsement has overwhelmed the small craftsman bakery. They opened at 7:00 (closed Mondays) and at 8:15 or so, we joined a small line of 10-12 out the door. The line was moving slowly and they were all out of everything at the counter except Kouign-Amann. But, up on the mezzanine appeared the baker and nicely announced that morning buns had just come out of the oven and would be out as soon as they were sugared. Chocolate, almond and regular croissants would be out in about 7 minutes. People then slowly came through, making their orders on pastry bags and waiting, if they wanted to. We wanted to and took our Kouign-Amann up on the Mezzanie to a small table and started with it. It was not folded in like many, but was more in a spiral with the many many layers of croissant dough showing through the darker brown crust. Crispy on the outer layers, with a softer, inviting middle area with a little sweet sugary taste in the middle. Dark, crispy, caramelized. Nicely done. Soon the other two appeared and we took them with us. The almond croissant had been baked, split and almond paste spread in the inside, baked again to a darker, crispier stage, powdered with sugar, very tender in the inside. Very crispy ends (my favorite part) and nice mild creamy almond middle. Not strong with almond flavor, very mild. The morning bun was flatter than I expected, but nicely cinnamon and sugared on the outside. Crispy around the edges, but more moist and sweet in the middle. No orange zest, like another bakery in town, but still a nice flavor. More like a muffin top in terms of the size of the middle area surrounded by crispy edges. Come within the first hour or plan to wait and take what they have. To be fair to those who wait, the sign by the door says no more than four pasteries per customer, and no more than two of one kind. The baker is clearly a craftsman who knows his trade. A larger bakery and store front is in order as this place is going to be really busy for a while.
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