Just because it's the best bakery in New Orleans doesn't mean it is a superior bakery. It's just that we don't have really great pastry shoppes in New Orleans. The guys who run Boulangerie were probably the worst bakers in France which translates to a decent baker in the states. The service is surly at best, only solidifying American's opinion of the unfriendly French. But the breads are solid and some of the pastries are good. The almond croissant is heavy and not their best pastry. Being a former pastry chef I understand why this is, much has to do with our humidity which makes flaky pastries (and sugarwork) difficult to keep fresh and the correct texture. Overall, you're not really going to find any better. Try something else next time.
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