About the Store
Patrick’s Bakery is a store with multiple locations, first opened in 2002, which offers French and French-like fare from baked goods to meals. It has two locations right now; I remember there being more a few years ago.
The croissants at Patrick’s Bakery are mostly straight with a medium length, though I’d say they have the slightest curvature. They have a lower peak than other croissants I’ve seen, and I feel that their shape is more elongated and narrow. Their color is a medium-to-light brown in two distinct shades: a medium brown on the sections that were most exposed to heat, and a lighter brown where the dough layers were eventually exposed. The bottom has varying coloration going from nearly white to dark brown. Interestingly, the exterior of the croissant almost doesn’t flake; the outermost brown layer is very flexible, as I found out with the croissant I bought.
A lack of rigidity, and increased elasticity, on the outside of a croissant or other viennoiserie reminds me of packaged or supermarket-bought croissants. When you wrap bread in plastic, or you bake something a bit less or with a cheaper process, you’ll end up with a more elastic outer layer that will let you bite into it more easily, as well as let it crush it down more. It also affects the texture. A telltale sign is the ability to flatten the croissant into a thin layer of cooked dough without actually breaking it up into multiple pieces.
The interior of my croissant had an open cell structure as I would expect. It smelled very faintly yeasted and sweet, with a bit of richness, though a bit less buttery than other croissants I’ve eaten. The smell veered away from brioche and more towards bread.
The croissant tasted like… a croissant, no more, no less. It was a slightly sweet, slightly rich taste of airy dough. It indeed tasted a little bit breadier than previous croissants I’ve had, and definitely more chewy—the lack of rigidity on the outside not only reduced flakiness, but made it much easier to squash down and flatten.
I wouldn’t call this croissant low quality. The increased breadiness of the croissant, as well as its lack of flakiness, makes it very easy to eat. Another person, after biting into it, said that he could eat it all day. There was definitely work put into making the croissant the way it is, and although I wouldn’t call it high class, I would call it very good for what it is: a croissant that tastes like France that anyone can enjoy without fuss. Sometimes that’s exactly what you need.
Ratings & Numbers
Taste Quality: 🇫🇷
Price: $3 (April 2021)
The bakery has a variety of goods: pains au chocolat, various other French and American pastries/baked goods, sandwiches, coffee, and a whole bunch of foods that can be eaten on the spot.
The menu is slightly different at each location.