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Restaurants & Bars 11

Peninsula Pastries, Salinas

Melanie Wong | Dec 4, 200402:29 AM

The house I grew up in was less than a block away from this bake shop. Through the years, the site has been home to some pretty good, independently owned bakeries. My parents current residence is not too far away and I stopped by recently to see what might tempt.

The bakery has taken a French turn, judging from the accent of the proprietress and the goodies in the case, although there is still plenty of Americana to be had here. The best thing I've had so far is the almond croissant. These are big American-sized but have enough butter to go around, and the almond meal filling is unbelievably overstuffed. I especially love the parts where the sweet almond stuffing oozes out around the edges and bakes into a chewy macaroon-like texture. These babies are topped with plenty of slivered toasty almonds too. A version made with pain au chocolat is also available, but I find I prefer the almond purity and over-the-topness of the straight version. My mother almost choked when I told her these cost two bucks (they're actually a little bit more than that), but I knew she was sold when she asked me to buy another.

Chausson, pain au chocolat and plain croissants made in mini-versions, which seemed like a good idea to me for a greater crust ration. However, none of them really held much appeal on first sample.

If anyone else has been here, I'd love to hear what you recommend.

Peninsula Pastries
Cloren & David Tiger
926 1/2 South Main St.
(facing the rear parking lot)

Variable hours through the week and not open every day, best to confirm opening


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