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Apr 30, 2007 10:44 AM

mille-feuille/napoloen in SF

I'm looking for really great mille-feuille and other typical french pastries in SF. I've searched the threads and while there seem to be a lot of cream puff recs, there's nothing on mille-feuilles. I'm taking a French friend, so I don't want her to be disappointed and I also don't want it to be an italian or other eurpoean-but-not-french patisserie. Current faves?

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  1. Good luck. I posted a similiar question a few months ago and received no replies. I'll be watching for answers, too!

    1. Plouf, Campton Place, Le Zinc, and Chapeau have been known to serve them but call first.

      Schubert's Bakery, but they're German. Katia's or Cinderella, but they're Russian.

      5 Replies
        1. re: chaddict

          I think so. I think Stella does too. Both Italian.

          1. re: Robert Lauriston

            That's what I thought...I am pretty sure I had the napolean the b-day before last and, IIRC, I really enjoyed it.

            1. re: Robert Lauriston

              Yeah, which I don't want to serve to French ladies.

              1. re: linz

                I suggest you go to one of the Bay Bread places. They might not have napoleons, but what pastries they do have will be very French.


        2. Any comments from anyone on Bay Bread or Patiserrie Philippe?

          4 Replies
          1. re: rworange

            patisserie philippe does have mille-feuille, and it is french, so I think I'll check it out (the other places listed above as sometimes having it on their menus seemed not to currently serve it), so I'll let you all know about patisserie philippe.

            1. re: rworange

              I don't know if Bay Bread offers mille-feuilles, and I haven't actually had Patisserie Philippe's, but here goes nothing...

              Patisserie Philippe does seem to be going for a good selection of French classics not always found in America (Bostock, etc.), but I don't think they're executing well. I would NOT take a French person there, as all three items we tried weren't great or even particularly good.

              They were out of quiche Lorraine at 11:30 on a Saturday. Instead I ordered a slice of salmon quiche, which was overpowered by what seemed like 3 tablespoons of finely diced dill in the egg for just my small slice, it was served a horrible lukewarm temperature after they insisted on "warming" it for me, the crust was completely fall apart soggy, etc. My boyfriend's ham on a baguette was dull; the bread didn't have good flavor and they used generic dijon mustard which in our house is a no-no. How hard is it to buy the good mustard from the Le Village French products wholesale importer? Good French cornichons were nowhere in evidence, when it would have been nice for them to be on the plate with a rather pricy and completely unfulfilling sandwich instead of the boring green salad that was the side.

              To cap it all off, I’d been hopeful that the macarones would be good, but my raspberry macaron was poor. I ordered it with a perverse curiosity, since I know raspberries are not in season at the moment. With only 4 macaron flavors on offer, I wonder why they didn’t go for more of the classic flavors that aren’t affected by the seasons like chocolate, caramel, pistachio, etc. The texture was the furthest from cake-like I’ve ever had, with a chewy synthetic marshmallow consistency that stretched in my hand when I tried to nibble a bite off the edge. Having made them at home, I don’t know how they could end up with that chewy consistency unless they have a weird recipe where they add high temperature sugar to the egg whites. It didn’t taste much like raspberry, merely of an excess of sugar. I’m not a total macaron expert, but I have made them at home with some success, I’ve had them at Ladurée in Paris, I’ve had them at TFL and Bay Bread, and I did not think this little raspberry macaron stood up at all.

              1. re: SteveG

                Hmmn .. can't say about the rest, but I thought the macaron I tried was far superior to Bay Bread and not at all what you described. I especially loved the light creamy filling. Just my experience.

                1. re: SteveG

                  tell me more about what you mean by Chewy. A lot of macarons for example *are* really chewy, maybe it depends on the coarseness of the nuts used to bind them. at miette for example, the chocolate macarons were REALLY chewy to a kind-of gross (to me) mouthfeel, but other flavors didn't have the same mouthfeel.

                  their hours are fairly early, so i'm going to try for a sunday visit. will report back on the experience.