A Taste of Luxe at Alexander’s Patisserie
From the lighted, jewelry-like display cases to the tony, studded white leather wingbacks to the French marble tabletops, Alexander’s Patisserie oozes luxury.
His pastries are exquisite looking. Individual domes and tarts, perfectly formed and flourished, are displayed like little works of art.
Fortunately, they deliver in taste, too, as I found recently when I purchased a few goodies to take home.
L’Orange ($8) is a glossy dome of perfectly smooth dark chocolate, its base ringed with tiny chocolate balls. AÂ thin slice of candied orange perches on top. Inside are layers of crunch and creaminess from a salted chocolate sable, orange curd, chocolate mousse and dark chocolate sponge cake. It’s every bit as rich and decadent as it sounds.
The baguettes are smaller than the norm, enough for about two sandwiches. The sourdough levain one has a thin but hardy crust, and an airy, chewy crumb full of grain flavor.
There are also individual bread rolls ($2 each). The salted-butter ones are like focaccia in taste and texture — perfect for accompanying most any type of soup or salad or dinner entree.
The croissants, more oblong than the usual crescent shape, are light, flaky and super buttery.
And yes, there are kouign amanns — two kinds on the day I was there, both plain ($4) and chocolate ($4.50). Both possess crisp, sweet buttery layers. They’re less dense than the ones at Manresa Bread in Los Gatos, a little lighter like the ones at B. Patisserie in San Francisco. They’re surprisingly less sweet than both of those others, too. The chocolate one has a puddle of dark chocolate in the center. The chocolate is definitely a secondary player, letting the buttery nature of the pastry remain the focus.
San Francisco may still boast more artisan bakeries worth shouting about. But it bodes well that a few more like Alexander’s Patisserie are setting up in the South Bay/Peninsula.
More: A Visit to Manresa Bread