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| - I love Buddy, love his family values and show and dedication/passion for food and his lineage . . . but c'mon . . . this place is the severely overrated and such a joke.
We waited a good 40 minutes to come up and not understand why the wait was so long . . . we realized the majority of the items did not have any tags, pricing, descriptions, etc nor was there a menu so people were constantly asking "what's that" "what is in this" "how much is that". Issue #1.
Then every boxed item has to be put in some sort of ribbon/string tying machine to make a somewhat fancy look on the box. I can understand if this was for a big arrangement or order, but for some of us ordering just one of two pastries, the string-tie is unnecessary and takes up more time. Issue #2.
I ordered the "American" Napoleon (Issue #3 just by the name) and asked for one of their famed lobster tails. They barely had any left, only oreo flavor, and when I asked when the rest would be coming out, they said the pastries were just taken out of the oven and would be another 30 minutes by the time they cooled off and were filled. Issue #4.
Before I came into the line, I had asked if more lobster tails were on the way and the cashier said yes they were. Why, after 40 minutes, the lobster tails still needed another 30 minutes and only 4 or 5 were left in the case? I mean, great, I got to order one and try it, but I really wanted to try a simpler flavor to have the "true" and "authentic" taste, and some more options than being forced to order the Oreo flavor. This is a bakery that appears it is constantly busy with a line down the hallway, shouldn't they have some simple expectation of how many pastries to make per hour or start when they start running out of another? I used to work in a bakery and know well enough, even without being half as busy as this place, when to properly time and make more pastries to consistently keep the case full for customers.
Now issue #5 - the price. $15 for these two pastries? Are you kidding me? Which gets me back to Issue #4 - why is an Italian bakery making "American" Napoleon? Why are they reducing themselves to the "American" palette? Specifically, the Napoleon has a gross layer of white icing on top that adds a horribly sweet flavor, while the custard is clearly mixed with whipped creamy to increase the volume of the filling. Not cool. We scraped off the white icing and it tasted somewhat decent, the pastry was nice but the filling was still not up to par.
For the lobster tail, this was actually not that bad, but again, the cream killed it. I will say the pastry was very unique and tasty, as I have never tried a pastry that was so crunchy and crispy like this. The Oreo flavor was prominent but the whipped cream threw off the flavor.
Unfortunately, but to the fault of Buddy or whoever runs these bakeries now, this place was a huge disappointment. Sadly, I would never return and I truly wanted to love this place. I'd rather go to a mom and pop Italian bakery, but above all, stick to my tried-and-true Armenian bakeries that are 1000000x better.
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