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  • Pleasant staff, seating upstairs at the back. Excellent chausson aux pommes (apple turnover): apple puree has a delicious balance of apple flavor, sweetness & smooth texture. The pastry is not old-school hyper delicate/flaky, but is more dense flaky & crispy, half-way to phyllo pastry, but works very well and keeps a lot longer (12-18 hours) than the classic style pastry (which can lose its crisp in 4-8 hours). This guy is also large, square and thick, rather than empanada size. For me, any one stellar viennoiserie is enough for a patisserie to earn a 5-star rating. Pastry chefs often have one thing they do incredibly well. Anything beyond that for me is bonus.
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