Wish I bought more cream puffs to bring home. We tried the Ube cream puff and green tea fondant. Both were excellent. They need to open more locations in the northeast
I ordered the creme brulee dessert and it was really tasty, but did not look at all like the picture advertised, and didn't have much hardened sugar or anything, but the employees were nice and the service was fast.
They have a winning formula. Unfortunately, they don't have winning employees that make the desserts with love. They do taste nice and fluffy with creme filling. It's just always something that takes away from my experience. Maybe the way they rush the filling and begging do when u bite it its often lopsided and smudged from the way its wrapped. So messy.You won't be mad you tried it, but it will leave you wishing their was a better place nearby that made them also so you could really try them in their true essence.
Delicious pastries and fresh ground coffee
Been buying for years. New owners are diluting the strawberry ones, not the same, bland . Won’t come back to this location.
I used like them so much back in Japan.Not sure the ownership changed or something, different ingredients here?Their puff is soft, small and not much cream in a puff.Their puff was used to be more crunchy, crispy, bigger and filled more cream when I got them many times in Japan.But here's are not as good as I remember.
Apparently cool with serving cream puffs that are hard and stale
If you like cream puffs you have to have these. They’re huge, the cream is perfect (nice and heavy and not overly sweet), and the best part is that that they put the cream in the puff when you order it - so the puff is fresh, as there’s no chance for it to get soggy. Every other cream puff you’ve had pales in comparison. Eat this puff.
This was taken at 730. Please update your hours.
Speedy service even when there was only 1 worker! I only tried the original vanilla cream puff and it was delectable! The vanilla cream wasn't too sweet and had a velvety texture. I didn't mind that the puff was cold, because it kept the shell crispy. Thanks to the Japanese for perfecting this dessert!