closed
🕗 opening times
| Monday | closed | |||||
| Tuesday | - | |||||
| Wednesday | - | |||||
| Thursday | - | |||||
| Friday | - | |||||
| Saturday | - | |||||
| Sunday | - | |||||
5, Rue du Marché aux Herbes, 1000, Bruxelles, BE Belgium
contacts phone: +32 2 540 24 91
larger map & directionsLatitude: 50.8480984, Longitude: 4.3520258
Ricardo Mota
::They serve those kind of products that you might be afraid to take the first bite because you'll "break" it. Nevertheless, it is tasty and worth it.
Mathieu Geeraerts
::I find myself from time to time wanting a tasty treat such as an eclair. I have eaten many eclairs in my life and I find the ones the sell here to be the best I have ever had. They have different eclairs for sale on a regular basses which is nice. The prices might be a bit high but it's to be expected considering the area.
Carey Gorgees
::The pastries here are really great tasting. Not only that but you can see a lot of time has been taken into the fine details of each pastry.We were going to go to a main stream patisserie across the road as we heard good reviews and it was packed but unfortunately they had no products without milk (my gf is lactose intolerant). The service in here was really good, the gentleman was very friendly and informative about which products were okay to eat. The gentleman also asked his co worker about other places we could go to that might sell milk free products which I thought was considerate of them as most people don't wish to send business to competing companies. My girlfriend ended up dropping some of her cake on the floor which saddened her mood but fortunately the gentleman was kind enough to offer her a macaroon to make up for it. I feel like small personal touches like this truly separate companies from the more corporate mass producing ones. Would definitely recommend it as a place to visit.
Andreea Andrasiu
::Reasonable good eclairs but definitely I have had better. They need to work on their pate a choux. Also the filling from one of the eclairs we bought was way too sweet. However their presentation skills are impressive. Everything looks good.
Daniel Adam Blanco
::Consider them for the good looks, drop them after a bite because of sugar shock. There is a trend for extremely pricey pastries (donuts, cupcakes, macarons and now this) that are heavily decorated with sugary fillings or tops that mask the quality of the dough. In my case, the quality of the dough of my éclair was abysmal, definitely not a choux pastry and soggy. Why pay 4.50€ for it? Is it worth the Instagram shot?