When I first learned of Pascaline's opening last year, I figured I'd try it some day. Then I heard that it makes kouign amann and checking it out became a higher priority. However, I would soon learn that the KA are made in small quantities and sell out fast. I was finally successful on the third try in October, arriving by 10am on a Saturday morning.
I had my pick of the KA litter, pointing to the darkest one on display. Tender and moist inside with delicate layering and crisp edges on the exterior, this had a pleasing touch of salt to the caramelization and oozed French butter. Certainly worth my trouble.
On the two earlier visits, I'd not been as satisfied with other selections. Chocolate bouchon was much too dry. Canele was too blonde and lacked the rum. Apple turnover was okay if somewhat dry. And the almond croissant was pleasant enough. In truth, the best of those runs was a beverage, fresh lemonade.
What do others like here?
Pascaline Patisserie & Cafe
4552 Gravenstein Hwy N
Sebastopol, CA 95472
(707) 823-3122
Oh, let's hope so! It's a sweet little bakery/cafe - we stop in when we're in the area. One of the better croissants in the SFBA, and good coffee too. Have had a couple of very good fresh fruit pastries, too.
I'm not a big fan of canales but the two times I've gotten them there's not been any noticeable liquor in them. I think most places make a point of cutting back on alcohol in recipes because a lot of people object to it or want to share it with their kids.
We notice that a lot in tiramisu; there's only 2 places that ever put a decent amount of alcohol in it and one of them closed up long ago, LOL. The vast majority of times there isn't any liquor used at all.
Santa Rosa will be closer to you. When I first saw the address, I thought that it was in the Montgomery Village shopping center. But it's actually a freestanding building on the next block. Oh, and I checked the wine & beer license application to see if it was being transferred from the Sebastopol original. No, appears to be a new license, so this will be an extension I surmise and not a replacement.
For canele, the addition of rum adds more complex flavor. The alcohol burns off and leaves the flavor behind to be perfectly kid-safe. Now with tiramisu, that's not baked, so you'll get your full marsala and coffee liqueur benefits!
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