Jen Carlson

"We tried their Vanilla Bean and Raspberry "french donuts" this afternoon—unsurprisingly, they were really quite good."

Jessica Allen

"After the pastry chef/co-owner stuffs the various creams that are used in the bakery’s eclairs into croissant dough, he fries the whole shebang. The result is chewy, deep fried goodness."

Melissa Kravitz

"Made with organic flour, this treat is available with chocolate or raspberry frosting or plain with a dusting of cinnamon sugar -- perfect for coffee dunking!"

The Villager

"It’s extremely flaky with a melting inside. It’s something unusual. I believe American people have gotten used to donuts; these French donuts are something new. It’s like if you have only eaten bread all your life and one day you discover the croissant. It’s just something different."

Wendy Chan

"I devoured the vanilla bean one, which actually surpassed my expectations. Soft and buttery, with the right amount of sugariness, I felt it was well-balanced, and didn’t mind giving up some of my caloric quota."