Bachour Coral Gables
Pecan Croissant
Red Velvet Croissant
Strawberry Mascarpone Cheesecake Croissant
Pistachio Croissant
Ham and Cheese Croissant
Guava and Cheese Pancakes – Guava Jelly, Poached Guava, Cream Cheese Mousse, Maple Syrup
A native of Puerto Rico, with training begun early in a family Bakery before moving to Miami in 2001, Antonio Bachour has long been considered one of America’s best Pastry Chefs, and since early 2019 his finest works have been on display daily from an eponymous Coral Gables Restaurant.
Located beyond flowered doors at 2020 Salzedo Street, years at Talula and Scarpetta along with time at L’ Ecole Valrhona enhancing an already considerable skill-set, it is amidst pandemic precautions that guest are offered a choice of indoor or outside seating, the latter comfortable even in December while the inside features a jewel box kitchen behind gleaming Entremets.
A winner of numerous awards and accolades during his time at Bal Harbour St. Regis, and the publisher of four cookbooks to-date, Bachour’s Desserts are self described as “hyper-creative” and thus command a premium, though in comparison to the rest of Miami’s dining scene the $22 five-piece Pastry Basket and $13 Pancakes are a veritable bargain.
Likely most famous for Viennoiserie, Bachour’s brightly colored layers of lamination frequently featured on Social Media, it was while sipping Beverages that four sweets and one savory were presented, the Ham and Cheese Croissant surprisingly maintaining its internal honeycomb despite the additions while Pecan drizzled with Frosting tasted buttery like a Morning Bun but with a flaky texture.
Passing on BonBons and Petits Gateaux, though all would warrant a look on return visits, it was wrapped around light Cream that Pistachio and Red Velvet each made a positive impression, though neither of these nor the souffled Guava and Cheese Pancakes could trump the Strawberry Mascarpone Cheesecake Croissant that was nothing short of splendid.
www.antoniobachour.com/restaurant-antonio-bachour
