patisserie 46

been there several times, no function to the ordering process. pastries aregoodnot fantastic and i can't help but feel like an intruder begging for a loaf of bread, cold and unwelcoming and a hint of pretentiousness from staff. no one smiles and chaos exudes from the dinning spaces; decor and color palette add to its coldness.

good pastries. the brioche bostok was delicious-buttery bread, a bit of orange marmalade, and almonds on top! i also tried the caramel pull apart (i think that's what it was called), ok but i don't think i'll get it again. it was a little crunchy with lots of chew, not what i was expecting (i wanted something soft and gooey). agoodselection of pastries, small cakes, cookies, etc.

my spinning head!!. my head was spinning when i tried some of the new petie gateaux (small cakes) creations i saw in the display case!! a rose and lychee cake!! what blew me away was a cake that was filled with mango gelee and an olive oil mousse!! there was also a cake flavored with carmelized white chocolate?!?!?!?! i don't know how they managed it, but it was delicious!! there are so many wonderfull new creations being revealed every day that it's a delight to discover edible new treasures.

i wanted to just post an updated entry to comment on the latest and most delicious itty-bitty cakes that have been unveiled lately at 46, but i have to ask a retorical question to some of the previous reviewers... how can you judge a bakery on simply one visit?? you had a coffee cake that wasn't what you'd hoped it would be, and the bread wasn't ready when you wanted it?? why not try something else and then see how you feel. and if bread is so dire to the success of your day, you need to order ahead of time. othwise just go to cub or kowalski's, they have bread that you can savor because clearly you're not wise enough to appreciategoodbread andgoodbakers!


-----24 aug, 2010-----

subtlety is a sign of a master!!!. i have been waiting for months for this jewel box of a pastry shop to open ever since i learned of it back in january!!! i've been to every bakery/pastry shop in the metro area and can say that there is nothing like it anywhere in the state!! rustica used to be my favorite bakery until i tired the bostock at 46. also, rustica's lack of variety in their offerings detracts from its previous glow.
the interior and the exterior are lovely and beautiful, you can stay there all day and just veg. i can't wait to spend my winter weekends there in the leather fireplace couches!
what i love most is the subtlety exhibited in the pastries and cakes. anyone can bash your palate into submission with an overload of flavor and cheap ingredients, a french shop in richfield comes to mind actually. the proof that this guy knows what he's doing is in the lightness and delicate nature of the things that should be light and delicate.
the petite gateaux are subtle and only make you feel heavy after eating 3 or 4. the canelle de bordeaux is perfectly caramelized on the exterior & has a vanilla/rum filling which sings!! i last had a canelle like this in france, they are thatgoodand authentic.
i tried to order a sticky bun but was told that it was actually monkey bread. it had a great cap of caramel & nuts and was filled with cinnamon and sugar.

don't look elsewhere for better pastries, cause they don't exist!! and don't try making these things at home, the ingredients and time required are astounding! either go to paris, or to 46!!

good but not "wowed". i had high hopes for this place and it looks amazing but honestly, it could have been better. i just have such high standards with pastries having tried so many here in the tc, abroad, and baking my own gourmet ones. we got a whole smattering of pastries. while they were pretty good, they weren't exceptional. my main problem was that most of them felt like they were a little light on flavor. the sticky bun was overdone and was hardly "sticky." the cannale was a bit overdone and had a weirdly boozy quality to the vanilla that was overpowering and unappetizing. the chocolate tart wasgoodbut still left me wanting more chocolate and i got the same kind of feeling with the salted caramel breton. the brioche bostok wasgoodthough, and the sour cream coffee cake was rich with a nice texture, but again light on flavor. i think the fancier tarts and things were a bit better than the more "bready" pastries. i would maybe try a couple other things there but i would choose my favorite bakery in the city (rustica!) or my homemade ones over this place.

i haven't had tarts thusgoodsince i was in paris last year. a wonderful addition to the neighborhood!