It's as good as there is folks. I am kind of biased, as my last name is exactly the same as the name of the patisserie, (must be some ancient relation to the original pastry chef, Nicolas Stohrer) but the review is right on par with most others.
The shop is smaller than expected, but beautifully appointed. The wonderful aroma hits you just before the stunning visual display. For my 1st, brief trip in, I kept the order simple with two chocolate eclairs and two plain croissants (though plain is hardly how I would describe them)
I was pleasantly surprised by the unusually heavy weight of the croissant. The texture is flaky, yet just a bit doughy. A perfect balance you would expect to find in a Parisian bakery. The flavor was heavenly; just a slight sweetness to a full bodied bread. It's not unlike the first time I sampled Sam Adams Boston Lager directly from the brewery back home. Both beer and bread are yeast based, so there is some logic in that comparison. The fresher, the better.
A more complex sampling will come later this week when I go back. Hopefully, they'll let me back in, as the comment I made when I left about buying the place out might have erroneously been construed as a hostile family takeover in a proxy fight. The actual, well meaning intention is buying as much as I can fit in my suitcase to bring back home for friends & family in New England. read more