Maison Alyzee added yet another pastry shop to Castro Street in Mountain View, and is directly across the street from Alexander Patisserie. The starry credentials of its pastry chefs are mentioned extensively in the press. And the results showed. I found the pastries the best among all the shops on Castro (I didn’t find Alexander’s offering all that impressive, only expensive.)
The pièce de résistance at Maison Alyzee is the passiano, a passionfruit-lemon flavored work of art with a blackberry jelly core. It was a delicate, rich, aromatic and magnificent piece of pastry.
The chocolate tart was made with a variety of Valrhona. Most devoured by my kids, but the little pieces I ended up with was a very good piece of chocolate tart. But not as brilliant as the passiano. But then, that’s not a fair comparison
The croissants looked pretty darn good I have to say. Would have to come back to try more. What else is good here? From a very limited sample, it is at least on par with Mademoiselle Colette, which by the way is opening up another branch in RWC. The passiano is better than anything in Mademoiselle Colette though.
Head pastry chef Jean-Victor Bellaye really looked like Sergio Ramos the Spanish football player. I mentioned that to the owner and he said that the chef knew it too. LOL.
Looking at the pastry display, I couldn’t tell it was in California, it looked exactly as in Paris (except the price).
I can’t see the detail of the last photo very clearly, but I am certain they were selling the confiture of Maison Miot . I have been buying them for years! I had tried jam made by others, they were never as good. I like the flavours with acid fruits, so they don’t taste overly sweet, “chef’s mystery” and “King’s favourite” are the best. You need to try kiwi and lime too. Very good to eat with brioche or waffle.
I went last month and the Paris Brest was not particularly good. The prices aren’t any better than the high prices at Alexander (where I did have an excellent vanilla tart). The praline mousseline cream was way too soft and would not hold up, and personally I would have like a less nutty and more caramel-y balance to the flavor.
And believe me, the prices at both places still seem really high to the average bay area resident.
That is true. I can only have these as an occasional treat. Its a bit difficult to pay $4.5 for a croissant every morning when the frozen ones from Milk Pail is like $1 each, or that there are sub $2 baguette from Acme and Semifreddi’s.
I thought I had brought it up somewhere on this forum. I guess not. But yes, their croissants were the best I’ve had in the bay, maybe in California. I don’t even remember it tasting this good in Paris. I had it in the late afternoon and though it wasn’t fresh, the quality was very apparent.
Right, but you can justify the price in that it’s at least 1.5x bigger than ones you’d get in France. Warning: a lot of their desserts melt into soup when you keep it too long at room temperature. Best to eat it as soon as you get it home, especially their Paris Brest.
Edit: reading back what I wrote, I apparently didn’t care for their Paris Brest. I’ve changed my mind since then. Get it. It’s good. Just eat it before it melts into soup.