This bright pink pastry shop sells single serving profiteroles from Meilleur Ouvrier de France (MOF) pâtissier Philippe Urraca. The choux are baked every 40 minutes to keep them crisp. The snowball sized choux are assembled to order, and available in a dozen flavors ranging from classics like the standard vanilla ice cream with hot chocolate sauce to the more unique, such as lemon pastry cream and meringue filling served with lemon curd sauce. Each choux is served in an ice cream cup with a plastic shot of sauce on the side, so you can eat them on the run or settle down in the salon. The choux were notably crunchy, but overall, the flavor combinations were uneven. The salted caramel was a favorite.
In late 2014, Yam’Tcha (the restaurant) moved and its former space converted into a tea salon and to-go window selling delicious steamed buns (bao). Adeline Grattard’s Franco-Chinois take on les brioches vapeur includes fillings like Comté with sweet onion, Basque pork with Szechuan eggplant, shrimp with gauchoï, spicy shiitake & veg, and surprising bite of Stilton with Amarena cherry. Pick up a single bun for 3-4€ or get an assortment of 5 for 16€. They’ll steam them on-site for you, or you can take them home and steam them yourselves in 3-5 minutes. They’re also selling bottles of house-made XO sauce in three varieties, plus tea for drinking on site or making at home.
Just down the street from the impossible to get into Frenchie, you can complete the Gregory Marchand hat trick at the latest outpost from the renowned Frenchie chef. The Anglo-inspired eatery features excellent Reubens, flavorful fish and chips, sweet treats like cheesecake and doughnuts, housemade ginger beer, pickles & maple smoked bacon, and a great beer list. Unless you like cold meat and a greasy bag, we suggest actually eating on-site at the 15 seat space rather than taking the goods to go as suggested.