The strawberry cloud cake was amazing. I am dreaming of it. I want to try the mango one next. We…read morealso got the cheesecake and wish I would have gotten the chocolate cloud cake instead. It was good but nothing special. Lots of yummy bread and pastries too!

The bakery looks great and the food is delicious, but the seats were filthy and very unpleasant. I…read morewanted to speak with the manager, but he wasn't there, so I spoke with an employee instead. One of the staff members said the seats had been cleaned, but they need to be replaced or deep-cleaned to remove the stains.

I absolutely love love love this place! Everything is so delicious and fresh and the employees are…read morevery friendly. My favorite is the jambon beurre with suisse cheese on a fresh baguette...so yummy! Everything else is amazing as well, you really can't go wrong.

Authentic neighborhood spot with a cozy, bright, and casual atmosphere. Everything is made with…read morehigh-quality ingredients, and every item we've tried has been excellent. We originally started going for the fresh baguettes and loaves of bread, but their dessert pastries have become a favorite too. A great local gem we keep coming back to!

Food: Wow their decaf Mars latte was amazing. I wanted boba originally but nothing was open at 9am…read more This was so good! Service: Fast. Ambiance: Cozy cafe with a good amount of seating areas and natural sunlight.

The pastries were yummy. We tried feta-dill and jalapeño poppers bikeenys and enjoyed both. Great…read moretexture, crispy exterior with a soft and creamy flavorful filling. The coffee was pretty good for the price, solid brew for a good value. No complaints here. The breakfast sandwich didn't quite land; it could use some work. They advertise selling dinner in the evenings and the pictures of the offerings looked delicious!

Colette Bakery is a must try if you want delicious and unique pastries to start off your day! I…read morewent right as they opened and they already had a few people placing orders so I definitely recommend getting there early. There are so many pastries to choose from but I decided on some chocolate bread and pain au suisse and both were delicious. They also have coffee and espresso options available. It's a great place to stop by and grab items to go so definitely check them out!

Do understand they run out of mostly everything by 11:00 am, there are 2 tables to stand at to eat…read more No chairs, this is a bakery not a cafe. Coffee and pastry I had was good. Cinnamon roll just ok, not over the top. 3 staff working the counter, service a little slower than I expected they were involved in their own conversations. A small clean white bakery gives it the feel of being a bit larger. The trash bag near the register w trash hanging out was not a good look while I ate my roll and coffee. . My friends liked what was left to choose from. A blueberry tart and cookies, a few patisserie 5.00 and up a piece. Worth going back.

Very comfortable, right smack in downtown, but average. The jasmine mango tea was delicious but the…read moredesserts were just OK. The selection was limited for a dessert establishment. Seating was comfortable and service was fine. The bathrooms had no soap which worries me... How did the food preparers wash their hands... or did they?

I ordered the hot black sesame soup with red bean, and it definitely hit the spot, especially when…read moreI've been missing my Hong Kong desserts. It warmed me right up and came out super fast. The sweetness was a bit on the stronger side, and I wish the black sesame had a deeper toasted flavor, but overall it still did the trick. A cozy, comforting bowl -- solid 4/5 for satisfying my HK dessert cravings.

When you're this pregnant and want deliciousness.... Only Piantedosi's Fresh French Bread - Right…read moreout of the bag can help!!! My twins & I thank you!!!!

Bought a loaf of your French bread today at Shaw's. This isn't French bread, not even remotely!…read moreFrench bread is crusty, not soft all around like this one. It also had no flavor. I guess if you make bread in the approximate shape of French bread, then you can call it French? Yikes this was so odd and disappointing.

My husband ordered 3 dozen patties and a custom cake for a bday party. The patties were good,…read moreflaky and flavorful. I'm not a big fan of haitian cake (tend to be dry and breadlike) but the cake had a great flavor, nice and soft. My only issue is the price - $300 is way too exp for a one tier cake! And they got the color wrong even after we checked in with them twice to make sure they understood silver accents instead of Gold. They still put Gold! The party was black silver and blue!

Stumbled upon this small shop while getting lunch at a nearby restaurant so only got some sweet…read moreitems, rum cake and spiced bread. Glad to have tried, people had mixed opinions from my group. Would come back to try some of the savory items after reading reviews.

I have been visiting Elm St Bakery since the early 1980's as a child. All of our family celebration…read morecakes came from here. We love all of their items!! It is a clean and friendly ambience with so much color in the baked goods. Fast service and smiles. This bakery is always a definite stop whenever we go home to visit.

Been coming here for at least 30 years and the quality has gone done as the prices rise. Now as…read moreanyone knows when bread keeps having giant holes in it is not being handled properly by the baker before hand. 4 Why does my bread keep doing this? : r/Breadit To prevent large, unwanted air holes (or tunnels) in bread, bakers focus on proper fermentation, firm shaping, and degassing the dough. Key techniques include avoiding under-proofing, degassing the dough thoroughly after the first rise, using adequate gluten development, and creating tension during shaping to ensure a tight crumb. Key Techniques to Prevent Large Holes: Proper Fermentation (Avoid Under-proofing): Large, single cavities are often caused by under-proofed dough, which allows gases to expand unevenly during baking. Ensure the dough is fully proofed. Degassing and "Knocking Back": Gently but thoroughly deflate the dough after its first rise (bulk fermentation) to pop large gas bubbles, preventing them from becoming huge pockets. Firm Shaping & Surface Tension: When shaping loaves, make sure to fold and roll the dough tightly to eliminate gaps. Pop any visible surface air bubbles with a toothpick before the final proof. Proper Scoring: Score the loaf deeply enough. If the crust forms too fast and gas cannot escape, it can lead to "flying roof" or tunnels. Avoid Excessive Dusting Flour: Too much extra flour during folding can create, rather than prevent, big holes in the crumb. Check Dough Handling: Perform 3-4 gentle "coil folds" during bulk fermentation, rather than over-working it, to strengthen the structure