Back in Palm Springs in November, I stopped by Peninsula Pastries to try the kouign amann. The crisp and flaky spiral of buttery laminate with a glorious caramelized bottom hewed closer to croissant than Breton kouign amann. Still, this was very enjoyable for its French-accented sticky bun qualities, which is how the counter staff describe it to customers. At $6.90, I had to gasp at the price. But I should say that the size of these things is about 1.5 times what you'd see in Paris, definitely Americanized in that regard.
I tried two other things from the case. The Chocolate Tongue at $5.90 looks like it should be rich and buttery. But turned out to be kind of on the dry side and neutral in taste. Best item was the weekend-only Raisin Roll Almond Cream, $8.20, that splits and fills a huge raisin snail with the same kind of filling in an almond croissant and bakes it again. It had good keeping qualities, reviving well on reheating. Good thing, as it took me four days to finish this monster pastry.
Since I have access to good French pastries at home, I doubt I'll pay these kind of prices here again. But I'm glad to have tried them.
611 S Palm Canyon Dr #1
Palm Springs, CA 92264
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