So I upgraded my stars purely based on ambiance and decor of the venue. It has 4star space, 3 star drinks, and 1.5 star pastries.
Financier, why so oily!? Where are the eggs and things that usually make you a choice dessert?
Kouign Amann, why so dry? What happened to the flaky, buttery layers you should be (at least in the truest form)?
Ahh, after my second encounter with "top" pastry shops in the city, I believe that pasties are not the strength of Montreal. And thats okay. It could be the ingredients, the weather, who knows. All I know is that I will stick with fatty foods and bagels next time around.
But the space is incredible and I thoroughly enjoyed my experience (sans pastries) by looking inwards at the beautifully designed space~