Stepping into the elegant, airy space feels like entering a Parisian cafe.
The bakery has its own entrance and offers a warm invite to breakfast- and lunch-goers, while the restaurant is open for dinner only. Stepping into the elegant, airy space feels like entering a Parisian cafe, whether you are grabbing a quick croissant or staying for a jambon-beurre sandwich and a bonbon.
"We bake our baguettes fresh every morning. Everything is baked fresh daily," says Lu, who has a background in pastry arts and leads the Noisette bakery. During the evenings, the fresh bread is already a fan-favorite appetizer, served with a specialty butter. The partially-browned cultured butter is available to buy from the bakery alongside the baguettes every morning, as is a selection of bonbons , miniature quiches and croissants.
Lillian Lu shares her French-style pastries, like almond croissants, from the Noisette bakery counter.The croissants at Noisette look a tad different than the gigantic, glossy brown pastries often found in local bakeries."The French style is a very golden brown bake. It's a little bit softer, so it's still flaky but it doesn't shatter as much," Lu explains. The result is a lighter, more tender bite, with all the delicious butteriness you expect.
While the bakery debuted with just a few types of pastries, Lu is looking forward to ramping up the variety to include French staples like vegetable tarts, pâté en croûte , macarons and custardy cannelés. You'll also be able to indulge in an éclair Noisette, filled with caramelized chocolate and hazelnut cream .
The Tarte Tropezienne, which is currently on offer at the restaurant as a dessert, may also be added to the bakery line up in the coming weeks, Lu teases; the simple combination of a pearl sugar-topped brioche bun filled with vanilla cream
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