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41 Comments

  1. Pastry is intricate work. So many components can go downhill once an item is mass-produced, so unless the quality is constantly checked on while made in such high quantities, "high-end" pastries can become subpar quite quickly. I truly believe some of the best desserts will always be found in smaller establishments because the Chefs/Owners will have a more active hand with their production. I say this with much respect for the chef and as a Pastry Cook myself. Sometimes, cutting back in production is needed to have the very best product 🍰

  2. I’ve been there last week. It looks horrendous. Looks nothing like you see on the videos. Taste bad very expensive and he’s never there especially on Tuesdays. All his trainee staff were making really bad cakes.

  3. The most privileged sentence I’ve ever heard. Almost 100 bucks for half a dozen pastries is theft

  4. 6 pastries 78usd, reviews 4 and 1 of them is almost a cake that probably took up half to 1/3 of the price. A weird review not telling what each pastry cost

  5. “Not horrible”?????!!!!!! Homies spending a weeks worth of dinner on a few snacks and calls it “not horrible”😭😭😭

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