About three years ago, a friend described the pastries and menu at Collet French Pastry Shop. Soon after, my wife and I stopped by. He was right. This is the place for French pastry. We drive about 40 miles (almost an hour) to get there.
The pastries are fresh, and come in various shapes, textures, and flavors. Chantilly cream is used (no whipped cream). Some dishes, such as tarts, follow the textbook - "made of a pastry casing that covers or completely contains a filling of various sweet or savory ingredients". Quiches, croissants, and baguettes are outstanding. The filo pastry of the Napoleons is smooth, easy to cut. The Swans (filled with cream Chantilly) are unique.
My wife was raised in Montreal, with her mother born in France. Her name is Micheline, and she has an innate talent when judging French food (Micheline guide). I have my own simple formula: good, not good, bad. Collet is above my criteria. It's beyond exceptional. If you don't believe me, stop by Collet.
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