My mother-in-law was in town for the holidays. Key facts about my mother-in-law: she lives in a small town, she likes to eat, she likes to drink, and she likes to treat.
I have been hoping on one foot for Boule to open because I wanted to serve their pastry on Christmas Eve. The towering macaroon trees and Perceptor's report did not make me more patient.
Very pretty stylish shop. Eager, nervous, formal staff left me amused. At present they are serving a selection of patisserie, vennoiserie, ice creams and sorbets, handmade chocolates, macaroons, and pate de fruit.
Prices strike me as unusually reasonable for the obvious care and excellent ingredients being used. Chocolate Eclair - $3, Canneles $2.50, Pate de Fruit $1
Portions are perfect for one person.
We tried almost everything available on two occasions.
Pate de fruit were intensely flavored and quite delicate in texture as they should be. Chocolates are intense and again, quite delicate. Both remind me that we are too used to stale treats. Freshness is key. Macaroons are delicious, especially the Venezuelan Chocolate aged one day. (I find macaroons to be optimal slightly stale.)
Other items were exemplars of their class: distinctive chocolate éclair, brown butter and chocolate cake with lovely, chewy exterior, fragrant Meyer lemon tart, and Canneles Bordelaise flecked with vanilla beans. I also have a Catalan Cream-filled cream puff in my possession that must make it home to my husband.
The croissant I won't even bother to describe. I can't do it justice. I hope to god that they stay this good and that I find a personal trainer.
One quibble: I asked if the brioche (excellent, too) was topped with sugar or salt and I was told it was salt. Delighted, I bought it to serve with seared foie gras and prunes. It was topped with sugar which wasn't quite what I was after.
Luckily, foie gras makes up for many of the minor irritations one faces on a daily basis, don't you think?
It is a lovely, heart-breaking moment to stumble across a wonderful piece of pastry.
My hopelessly pessimistic nature suggests that it is too good to last long. The baking is restaurant-quality not bakery-quality, and it makes me really bitter about all of the heavy, tough, greasy, pastry I have tolerated, the calories wasted, the mental and physical energy expended acquiring them.
It is literally too much to hope for that I will have an unending supply of excellent croissants let alone many of the other items I have whined about on these boards for years.
420 N La Cienega Blvd. LA, Just North of Beverly
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