Hadn't been to Paris Baguette since last summer, when they were making their cronuts with a strong coffee cream filling. They switch flavors seasonally and now the fillings are Orange or Lemon . (They are made in this location and are put in the cases ~ 1PM. They often sell out but there were maybe 10-12 total at 4:30PM today, Monday.) It's very noticeable to me-the improvement in their cronuts. They are no longer greasy, and have a beautiful crisp exterior and light layered inside. The robust citrus fillings are not made with flavored oils, but with the 'real thing' (the orange cronut filling and glaze taste just like fresh OJ.) Pretty perfect, in my book.
As might be expected, if held overnight, they become heavy and not so light, but are still tasty. Their Red Bean paste filling in a fried Mochi ball, (w/o sugary adornment), was really terrific. With ample not-too-sweet filling and the addictive chewiness of fried glutinous rice flour dough, it was also imbued with shadingsofotherflavors.
The cinnamon Syrup Bun was an interesting cross between a flour based cinnamon bread and a mochi roll , but I found the sweet filling rather indistinct.
Great to see the improvements at Paris Baguette (in the Central Sq. H Mart.) They have a very large product line and the items in their well lit and well labeled cases- are consistently
neat and attractive. It's certainly not unusual that the words 'Quality Control' and 'Japan' go hand in hand. That's quite a feat (like Santouka Ramen in Harvard Sq.), successfully extending a successful chain halfway around the world, but it looks like Paris Baguette had done just that.
I hope youall will try it soon.
(But pleeeeeze, PB developers, don't open a new shop closer to me, because I would be in REALLY big trouble then. )