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Aug 2, 2013 07:06 AM

Bread + Butter Pastries: Excellent

Just looked for a thread on this place to post a rave, and there was none, so I thought I'd start my own.

I haven't seen the actual space, but a co-worker brought a few selections on her way into work: plain croissant, almond croissant, queen's pastry.

Plain croissant: flaky, buttery, very good. (Also a bit boring but that's just me.)

Almond croissant: Crunchy on the outside, glazed with sugar and coated with sliced almonds. Soft inside and filled with really good almond paste.

Queen's pastry: Amazing. Kind of like a croissant but denser, even more buttery, with mild sweetness and a crunchy top. The best of the bunch.

Definitely a place I look forward to visiting in person as soon as I can.

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  1. Their sandwiches are great as well. I had a turkey sandwich on a baguette that was really delicious. And I've heard that their nutella danish are life-changing. Great little patio as well.

    4 Replies
    1. re: hiddenboston

      Is this the spot in the North End? If so I had the duck confit sandwich and was pretty un-impressed, kind of a meager sandwich for $9, and the flavor was meh. I would rather walk a little further to Volle Nolle and have the veal pastrami at the same price point, and a much tastier experience

      1. re: devilham

        Yeah, same place. Too bad about the duck confit; I saw it on the online menu and was definitely planning to try it. Will stick with the pastry.

        Seems like small and overpriced is a common pattern for sandwiches at bakeries. I guess it's tough to step outside of your core competency?

        1. re: devilham

          Pretty sure Volle Nolle has gone to a "dinner only" place.

          1. re: 9lives

            Yikes, didn't know that! Weird in that the menu seems so lunchish, oh well.

      2. I have been going there for a kale salad at lunchtime once a week or so. It is very simple (kale, carrots, roasted cauliflower, grape tomato, farro and a few pieces of crispy kale on top with a lemony dressing), but it fills me up enough and appears to be a reasonably healthy option. Pairs well with some house-brewed iced tea.

        The pastries look amazing, but I have resisted them so far.

        1. Queen's pastry = kouign amann?

          4 Replies
          1. re: maillard

            Ah, thank you! I didn't make the connection and that's exactly what it is.

            1. re: davis_sq_pro

              Nice! I've been wanting to try this. I may have to go check this place out...

              1. re: maillard

                Several reviewers have credited Lee Napoli with having come up with Queen's Pastry on her own, and the name, at least, does seem to be her own invention. Although "kouign" does sound more or less like "queen," it's apparently the Breton word for cake.

                1. re: Allstonian

                  Perhaps Queen's Pastry is to Kouign Amann as Crack Pie is to Chess Pie? (i.e. a modification on the same theme)

          2. All of the pastries are the best I have had in Boston (although not a huge pastry person), but the Queen's pastry is epic. I honestly wonder how they can fit that much butter in something so small. The bagette for the sandwhiches is wonderful and the ingredients are fresh. Didn't love the Duck Confit, but really like the chicken with asparagus.

            1. I think I mentioned this place in one of my threads about Lee Napoli's ChocoLee in the South End, her original base(and still operating) where she also has misc croissants etc on weekends (but the shop is primarily her chocolates, and has always had limited hours.) I raved her almond croiss. on an almond croissant thread on CH in the last few months. So glad your co worker found her new place; lucky you!