I tried Cocola's pastries twice and have been disappointed twice.
Tried them when they first opened at Santana Row, and was disappointed. Figured they were ‘new’ and working out the kinks. Tried again today, still no luck.
Perhaps they have a specialty that I haven’t tried? Please advise.
Today I purchased a raisin roll and an apple tart. I assumed the raisin roll would be of a Danish dough, rich yeast dough, or a croissant dough. But when I tasted it… nothing. The dough had no hint of butter, egg, yeast. Just flat tasting. Perhaps even stale. Very disappointing.
And the apple tart tasted of rough flour, but seemed to be sufficiently browned on the underside. Guessing there must have been a layer of flour under the apples that never quite baked enough. The apple tart looked as if it was made of puff pastry, and yet I could not detect butter. Are they using hi-ratio shortening instead? So disappointed, I actually drove back to Santa Row ( 2miles), searched for a parking place and returned them both.
Btw- I noticed they use a refrigerated display case for their pastries (even the ones that don’t have perishable fillings). Guessing that's accelerating the staling process, and loss of flakiness.
Has anyone had any luck with their other pastry doughs?
333 Santana Row # 1045, San Jose, CA
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