The free samples have been, well... sampled; the crumbs wiped off our shirts and the votes have been cast. The pastries baked by Jacques Poulain of CACAO were an immediate hit with our expert panel of tasters. The croissant and pain au chocolat share that flakey exterior and airey buttery-ness found in expertly baked patisserie. The peach danish was so delicious that I forgot how to share; I'm looking forward to the other seasonal fruits they will be locally sourcing. The biggest surprise and staff favorite was the beignet - fried dough coated in sugar - a perfect accompaniment to our upcoming single origin coffee, the Brazil Cerrado Gold. If you're looking for something smaller, look for a selection of their macarons on the counter; we're expecting mango, chocolate, and raspberry tomorrow.I'm so happy to have found passionate individuals like Jacques and Vili, welcome them, and introduce you to their work - that is, if you haven't had it already: Jacques bakes out of the Cleveland Park location just a few block south on Connecticut Ave.
Hope you appreciate the hard work that is sampling pastries; we'll do anything for you!
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