130 N Bedford Rd. Mount Kisco, NY 10549 • lanjoupatisserie.com•
Once again La Tulipe was closed, so once again I found myself hunter-gathering a back up plan for our Sunday morning family croissant ritual. Having already tried Jean-Jacques in Pleasantville and Susan Lawerance in Chappaqua, Anjou was the last bastion of hope for a go-to alternative according to the wisdom of Chapp Moms.
And while Anjou was certainly the best of the attempts to find said alternate, I believe it’s best at this point if we just do the unthinkable and go croissantless for a week or two until La Tulipe reopens. Brutal, I know. First-World problems are the worst.
So why did Anjou come up short? Well, right out of the gate one has to take marks off for not serving things freshly baked. I got there as soon as they opened and the croissants were already as cold as the weather outside. Maybe I could forgive him if he was busy baking tons of other morning goodies, but the place is tiny and there were no other freshly baked excuses to be found.
My other major complaint is texture. The croissants are way too doughy. This is blasphemy as far as I’m concerned. If you can’t make a croissant flaky, you just shouldn’t be offering croissants. Consider yourselves on notice Jean and Susan. That’s right. I’m getting’ real up in this bitch.
But before I go too deep down this rabbit hole of criticism, I do have to give Anjou props for flavor. Surprisingly I found the chocolate within the chocolate croissants to be excellent. Perhaps even better than in Tulipe’s. Just not as ooey-gooey because they weren’t warm.
And while the marzipan in the almond croissants was also good in terms of flavor, it was nowhere near as good as at La Tulipe, which is a tall order considering La Tulipe’s almond croissant is an Ultimate.