Alexander's Patisserie

Butter Croissant

Deeply laminated with a shattering exterior and a honeyed, open crumb — textbook French technique executed consistently

Almond Croissant

Twice-baked with a dense almond cream filling and toasted almond slices on top — richer and more substantial than the butter version

Entremet Cakes

Multi-layer mousse cakes with mirror glazes and clean geometric cuts — the patisserie's showcase item, visually striking and technically demanding

Macarons

Proper Paris-style shells with thin feet and a slight chew, filled with classic and seasonal flavors — not the oversized American style

Fruit Tarts

Crisp pâte sablée shell with pastry cream and precisely arranged seasonal fruit — a reliable indicator of a patisserie's baseline skill

Pain au Chocolat

Same laminated dough as the croissant with a Valrhona-quality chocolate center that melts into the layers when warm

Eclairs

Choux pastry filled with flavored cream and finished with a glossy fondant glaze — rotating flavors track the seasonal menu