I would give five stars but one item is not there to validate that rating. The missing item is the Epi. An Epi is the sister to the baguette but differs in that before baking the dough is snipped on both sides of the loaf resulting in a bread that resembles a stem with leaves going up on each side.
Their explanation to us was that they moved their baking to another location and that the ovens are not able to make the Epi. My question is....if you can bake a Baguette, why can't you bake an Epi?
The bakery is fantastic, great and every other exemplary adjective. Having been to three others in the city, I would say that their product is, by far, the best in quality and taste, their pricing is reasonable. One "French" bakery sells 500 types of macarons and calls themselves a French Bakery. When I was there I asked what a certain bread was that was for sale and I was told....french! Brilliant!
I always return to LaGourmandine.
But please, please, please figure out this oven business as those Epis were the absolute best. Even my second favorite, the almond croissant, doesn't hold a candle to that enticing loaf!