Time to Stop and smell the flours

April 2, 2016
By Tamara Thomson

What do you get when a fine dining pastry chef formerly of both Canlis and Mistral Kitchen decides to branch out on their own? A bakery that marries both “traditional techniques with innovative flavors” with an end result of exceptionally interesting and amazingly executed pastries.

IMG_9483 Before checking out they try and tempt you with with last minute indulgences: cheweos (like oreos but more rich and chewy), double chocolate brownies, macarons in very interesting flavors: caipirinha (lime and cachaca) yuzu and raspberry and simple black currant.

James Beard finalist Neil Robertson opened Crumble & Flake Patisserie in May of 2012. When it first opened you were lucky to even find a spot in the rapidly growing long lines let alone find anything left by the time your turn came up.

IMG_9484The store front in the wee morning hours.

Now, fortunately the lines have settled somewhat but don’t let this fool you, the baked goods are just as amazing as ever. The shop is open Wednesday thru Friday from 7:00 a.m.-3:00 p.m and Saturday and Sunday from 9:00 a.m.-3:00 p.m. and can be found at 1500 E. Olive Way, just a few blocks from Pike Motorworks. And depending on how you look at it, could be a very good or very bad thing.

IMG_9486My two favorite things: Their heavenly chocolate chip cookies and for special occasions, the chocolate pecan croissant.