L’anjou Patisserie Francaise

130 N Bedford Rd. Mount Kisco, NY 10549 • (914) 242-4929lanjoupatisserie.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.

2 teeth

Sherry B Dessert Studio

65 King St. Chappaqua, NY 10514(914) 238-8300 sherryb.com


Apart from their ridiculously inconvenient hours, this place is perfection. From coffee to chai lattes to brownies so good you’d swear they were laced, like the dulce de leche.

Even the decor is incredibly well done- something you’d expect to see in Manhattan. Sleek, with interesting touches like using muffin pans as a decorative element. Sounds weird, but looks great. And the staff, as well as Sherry, are always very friendly and equally skilled.

The only miss for me is the ice cream. It’s just okay. Wish it lived up to the rest, but that’s a pretty high bar.

5 teeth

The Ultimate Brownie


Sherry B Dessert Studio – Chappaqua, NY

The Dulce de Leche brownie at Sherry B’s is so damn good I’d swear she figured out a way to use orgasms as an ingredient. The buttery, gooey sensation when you bite into this god-like rectangle is almost not to be believed. Pushed as far as one could possibly go on the richness scale before turning disgusting (a la Fat Witch), it just makes it to that hairline threshold of “now I know why I was given a mouth.”

Greensquare Tavern – New York, NY

While a Blondie is debatable as a brownie, versus a glorified rectangular chocolate chip cookie, this Blondie manages to make me care less about such things, because whatever it is, it’s just good ass good. Moist, chocolaty, chunky, awesomey. Without going grainy and sugary.

Pret-A-Manger-New York, NY

I know. I know… Pret? Really? REALLY. I mean think about the level of difficulty here. To be able to mass-produce a brownie THIS good is worthy of note in my eyes. This densely packed parallelogram of chocolaty gusto deserves nothing but respect. Done with a dark chocolate that yields a bitterness to it almost as if there might also be a hint of coffee in there somewhere. But whatever it is, I stand my ground.