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  • I have a petite problème with Petite Thuet. The insides are quaint and inviting. The walls are a deep red and they have a beautiful wood slab bar against the window. A wide assortment of jars are on display. BUT. It's unlikely I'll ever order a croissant from here again. Came in on a Saturday afternoon (it was empty and a "Be back in 5 minutes" note was on the counter.) Another patron and I waited together a few mins until a staff member came out from the back to let me pay for my pastry. As for the croissant selection, they have plain, pain au chocolat, almond and her personal recommendation, chocolate almond. I ordered one of the chocolate almond variety, which set me back $3.50. The outside of the pastry was promising, looking flaky and delicious. But on first bite, it was disappointingly dry. Mine in particular had only a few chocolate pieces and a pitiful amount of almond paste. The crunch was its only saving grace. In any case, bad croissants are still croissants, so. I helped make macarons at Petite Thuet ~5 years ago for a pastry chef friend and they were delicious, so my fond memories won't allow me to shun this place completely. I also remember they used to hire ex-cons to give them a chance to learn new skills, so that's also a plus, but I'm not sure if they're still there.
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