Pitchoun
Bread Pudding
Rice Pudding
Almond Croissant
Religeuse
Canele
Said by some to be the *best* French Bakery in Greater Los Angeles, or at the very least the best in DTLA, it was just before 4pm that a visit was made to Pitchoun on South Olive Street, the results not only failing to confirm such exultation but actually failing to show almost any sign of craftsmanship or competency, tough the setting and staff were quite nice.
Labeled as ‘Artisan,’ a word that seems to get thrown around far too often in an era where even McDonald’s has used it once or twice, Pitchoun occupies a sizable footprint decorated in reclaimed wood, brick and wine bottles, the open kitchen allowing patrons to watch the staff at work while a menu of soups and sandwiches hangs above glass cases containing sweet as well as savory breads.
Having already dined well that day and with dinner plans yet to come it was after significant perusal of the options that a couple questions were directed to a young woman with a French accent, the eventual five part order ringing in at $18.00 after tax and a modest tip.
Sitting down at a table to unwrap the items, careful packing giving me hope of good things to come, it was immediately on extracting a spongy canele which I’ll admit did not even look good in the case that warning shots were fired, the texture not even forgivable when accounting for my late hour of arrival with a flavor that was equally unpleasant, the blandness carrying over to a slab of bread pudding that warranted just one bite before being deposited in the trash.
At this point rather certain that a place incapable of making bread pudding would similarly fail to generate a praiseworthy croissant it was with utter horror that my index finger actually poked * through * the bottom when extracting it from the bag, the Frangipane having thoroughly soaked through and thus rendering the base inedible while the top at least preserved a small degree of shatter.
Spotting a small jar of rice pudding before settling the tab, bites here at least sweet though the base had started to congeal despite being purchased two days before the designated “expiration date” on bottom, it was finally to the Religeuse that I turned for any sign of redemption, the choux thankfully still holding up to the custard though the exterior rings of cream were not at all light, but rather like buttercream frosting.
http://pitchounbakery.com/
