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Reply to "Why are so many American pastry and bread shops really bad?"
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[quote=Anonymous][quote=Anonymous]I'm from Paris. To be honest, I feel that way about patisseries in Paris as well. Most viennoiseries are heavy and doughy and not as flaky, cripsy on the outside, airy and soft on the inside, as they should be. Luckily, there's an excellent patisserie next to my parents' apartment and their breads, tarts and little pastries are to die for. They're expensive, but so worth it. Here I like Tout de Sweet in Bethesda, and a friend recommended Je Ne Sais Quoi in DC. Poupon and [b]Fresh Baguette[/b] are disappointing. [/quote] Wait, I thought Fresh Baguette was supposed to be good. People on here rave about it.[/quote]
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