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coffee-shop pastry---why such mediocrity?


Coffee & Tea 20

coffee-shop pastry---why such mediocrity?

bella-sarda | Jun 20, 2006 05:49 PM

Why can't your run-of-the-mill hipster coffee joint (e.g. 1369 coffee house, toscanini's bakery) make a proper scone? they look like globs of blond turd and taste like rubber, and they are three sizes too big. The muffins aren't much better: too greasy or undercooked. The cookies and brownies are also too large and sit like a lead ball in the belly. Doesn't anyone make more human-sized, edible treats?

The only good coffee-shop pastry I've had so far in Boston has been at: Cafe Vanille in Beacon Hill, and the Icelandic Pastry (although also a bit on the heavy side) at Carberry's in Central Square.

Any other places, and is there anywhere that makes real English or Irish-style scones? Is there a source for real Danish/Viennese-style pastry?

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