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Boule Pâtisserie Preview

Marco Polo | Dec 1, 200401:57 AM

I attended a "Grand Opening" party for Boule Pâtisserie tonight. (On a side note -- one of the benefits of being on the e-mail lists of restaurants like SONA, etc. are the invites to special events like this.)

Apparently Michelle Myer's new pastry shop will not officially open to the public for another week or so. December 8 was the date mentioned by several of the staff there. However, the preview of their pastries, candies, etc. was well worth braving the 6 PM traffic for.

The shop itself is unique. There was at least one display case in the center of the room. The ceiling is quite high and the walls are all painted in a light blue. I am guessing that they are still remodeling the space a bit, but it was hard to gauge it given the crowd of people in there tonight.

The selection of items to sample was fairly extensive, I am guessing 20 - 30 different ones. I got the impression that the selection in the shop will be huge given the amount of display case real estate.

There were four different macaroons -- chocolate, green tea, apple-ginger, and Meyer lemon. All were quite good, especially the apple one.

Three kinds of flavored marshmallow -- rose, lemon chiffon, and another I didn't catch (plain?). I tried the rose one. It had pieces of rose in it and a lot of flavor.

There were carmels, pistachio nougat, chocolate champaigne truffles, chocolate sables, cookies, mini-pain au chocolat, pecan buns, bite-size (exquisite) chocolate "tarts," a cinnamon puff-like pastry, jasmine (and other flavors) jellies, various cookies and I am sure things I am not remembering.

Everything I tried was top quality. Some of the chocolate items referred to the type of chocolate used, i.e., Valrhona and El Rey.

I didn't make it to the ice cream section because the room was so packed. It looked like there were 8 - 12 different flavors and people were tucking them in.

They had Mariage Freres tea and an espresso machine on display.

I find LA to be a bit of a fine pastry desert. Sure, the madelines at La Brea Bakery are awesome and Michel Richard still has some pretty good stuff after all these years. Jin Patisserie is my current fave overall with beautiful pastries, great macaroons and infused chocolates. But Paris (Pierre Hermé, Ladurée, Fauchon) and even New York (Payard, La Maison du Chocolat) have far more quality pastry shops. It seems like Boule has the ambition to be a top pâtisserie in Los Angeles and I am stoked at the prospect of Parisian level pastries in our town.


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