What's Hot
MOST READ
What's Going On

Calendar

Search thousands of events in our database.

Restaurants

Search hundreds of restaurants in our database.

Nightlife

Search hundreds of clubs in our database.

loading...

OW on Twitter
OW on Facebook
Print Email

Food & Drink

Benjamin French Bakery

Small Thornton Park boulangerie comes up big on flavor

Photo: Photos by Rob Bartlett, License: N/A

Photos by Rob Bartlett

Photo: , License: N/A


When you're a small bakery with big aspirations, a South Goldenrod Road address just won't cut it. After all, you're a sophisticated boulangerie with roots in France. So once you've tested the waters in a less desirable quadrant of the city, you set your sights on prized territory – which, in the case of Benjamin French Bakery, is the heart of Thornton Park. Having conquered the space that once housed the Marie-France boutique, owner Benjamin Coquillou promptly converted it to a boulanger's liking: display cases lined with macarons, croissants, éclairs, cream puffs, tarts and, bien sûr, Napoleons. (The tangerine walls and black furnishings are a holdover from the old place.) No matter the decor, it's difficult not to immediately order a sweet pastry upon walking into this bakery, but patience proved to be a virtue as we occupied one of two small tables in the back and pored over the menu of sandwiches, quiches and savory pastries.

Knowing the sweet indulgences to come, we tempered our desire for rich sandwiches like the croque monsieur ($5.75) and croque madame ($5.99) and chose to commence with a relatively healthy Le Monaco ($7.99) – chicken breast, tomatoes, slices of hard-boiled egg and a light mayo on ciabatta bread. Simple, fresh and magnifique. With its broccoli, leeks, onions and nutmeg sauce, the quiche vegetarienne ($6.85) would make the realest of men proud to devour this meatless, intensely flavored, eggy wonder.

Of the seven quiches offered up on the menu, only two were available, and considering the popularity of these savory pies for breakfast and lunch (especially on weekends), the shortage was almost to be expected. But then my eyes caught a square slab of savory flakiness beckoning from the display – the friand. Having never sampled one before, I took great delight in every ethereal, crackly bite of its spinach and feta ($6.85) filling, and the pastry only served to solidify Monsieur Coquillou's standing as a master pâtissier.

Then came the pièce de résistance, or rather, pièces de résistance: a chocolate croissant ($2.69), which I have no reservations in calling my favorite chocolate croissant in this city; an apple turnover ($3.45), so light in texture but hardly light on flavor; and cannelés, a rich specialty of Coquillou's native Bordeaux region. The cakes come in various sizes, but we purchased a bag ($1.99) of minis to enjoy with our coffee. Their soft, custardy centers contrasted with a caramelized coating that made them difficult to stop eating.

We also purchased a rustic baguette ($2.99) to enjoy later at home, and while that may seem a lot for a loaf, it was a small price to pay for the best French bread I've enjoyed in some time. I'm not one to readily dispense superlatives, but hyperbole, on the other hand … let's just say that if Thornton Park winds up being Benjamin's Waterloo, then I'll happily join the Coquillous in exile, wherever that may be.

If I searched hard for a fault, I could point to the fully automatic Jura espresso machine, but that gleaming contraption churned out a perfectly good cappuccino ($3.89). I suppose I shouldn't be surprised, given that the Coquillous appear to be pushing all the right buttons.

Benjamin French Bakery

716 E. Washington St.
407-797-2253
facebook.com/benjaminfrenchbakery
$

We welcome user discussion on our site, under the following guidelines:

To comment you must first create a profile and sign-in with a verified DISQUS account or social network ID. Sign up here.

Comments in violation of the rules will be denied, and repeat violators will be banned. Please help police the community by flagging offensive comments for our moderators to review. By posting a comment, you agree to our full terms and conditions. Click here to read terms and conditions.
comments powered by Disqus