The French Patiisserie in West Ajijic

The French Patisserie in West Ajijic has just re-opened next to the La Huerta Strip Mall in West Ajiic just next to the old Hacienda Ajijic Restaurant. I stopped in today for a napolean, almond and apple tarts and two eclairs (one chocolate and one vanilla) and was quite pleased with the products. A great addition to the neigborhood. The place is just labeled "Bakery" but do not be fooled. This is a good patisserie. The owners are from Montpelier in the South of France. They seem like nice people.

The name of the place will be Pasteleria Franceza (owned by Patrice and Sophie). Cell # 331 840 1189.

Thank ya Thank ya Thank ya. Dawg and I agree 100% on this one. Yum Yum
Yum.

Z

I talked to them a few weeks ago when they were still a few doors down from Tabarka, and was really sad to see them closed ever since.
I am glad that they found a new location.
I am sure I will be dropping in again soon!

Pete

peteben wrote:I talked to them a few weeks ago when they were still a few doors down from Tabarka, and was really sad to see them closed ever since.
I am glad that they found a new location.
I am sure I will be dropping in again soon!

Pete

Like tomorrow since it is on the way to the farmers market. Folks walking, stop by and check it out.

Z

I'm driving but I'll still stop, OK?

Had an excellent "mille feuilles" (sic) there today. everything looked great.

Superb! I bought some pain au chocolate!

Bought a Jesuite and a almond baguette - yummy!

what is a jesuite?

Oh Happy Happy Joy Joy quoting Stimpy from Ren and Stimpy.

Z

Brigitte - a Jesuite - besides being an order of Catholic clergymen - a Jesuite at the French Bakery is a yummy flakey pastry with a sweet topping - google images has wonderful photos of them - search under Jesuite pastry! Then get down to the bakery a try one out - you will be back for more! Fair warning!!!

Thanks I went down this morning and bought one, funny we bought one about 10 years ago in Grandville and we have been talking about it ever since.
Never knew what the name of the pastry was.
This was is ok nothing like the one from Grandville. I think it is the second time I see this pastry and God knows I go crazy when I go home.
The middle is frangipane and the top is some hard sugar. I like them as they are not that sweet.

The one we had was like a mille feuilles with the topping and the stuffing of a jesuite, now that was superb .

In last week's Guadalajara Reporter, there was an article on the Lilyfher Deli & Bakery which we both happened to read on the flight home. In the article, it was discussed why they moved from Chapala to Ajijic and we both wish to thank the Reporter for providing us with a great laugh:

"We realized that the economy was much better in Ajijic and that the palates were much more sophisticated," Fernando says."

Jesus! Does this guy want to be lynched!

Kinda like saying the palates are more sophisticated in Bakersfield than they are in Barstow.

Joke all you want (and I'm the last person to defend local palates here in Mayberry), but Lilyfher is a really nice Bakery/Deli and a great addition to Ajijic. It wouldn't stand a chance in Chapala. Not a pan dulce in sight.

Back to the French place.

Rosa:

My post wasn't meant as any type of critique or comment on the quality of the product produced by this bakery. However, when Ajijic's preeminent food critic equates any breakfast or breakfast item to those purchased at Denny's, the palate comment struck my funny bone!

Rather unfortunately for my waistline, this divine bakery is just around the corner from us. I think I'm going to have to make it a rule that I walk there and back to burn some calories. Even the anticipation of going there starts the digestive juices. Does AN-TI-CI-PA-TION burn any calories? I can only hope!
Eclairs and milles feuilles are to DIE for. Wasn't stuck on the presentation of the meringues because I'm simply used to smaller bitesize ones that you pop into your mouth and have them melt on your tongue. Those are the three things that we have tried so far and I'm hoping to NOT expand my knowledge....for obvious reasons.
C'est SI bon!

CheenaGringo wrote:However, when Ajijic's preeminent food critic equates any breakfast or breakfast item to those purchased at Denny's, the palate comment struck my funny bone!

Sorry, I have no idea what you're talking about in the above. The way I read your original post, you were quoting the owner of the Lilyfher bakery from an article in the Guadalajara Reporter. Anyway, back to the French place (you do know that's not the same place, right?). I need to check out the French bakery more thoroughly.

Just go to the place and get there early. EVERYTHING is awesome, but, they sellout by noon, with slim pickins after that. These francophone folks know their game. Next time down I'm going to special order an "Opera" cake. That's my kind of birthday cake.

ferret wrote: Wasn't stuck on the presentation of the meringues because I'm simply used to smaller bitesize ones that you pop into your mouth and have them melt on your tongue.

When I was there Friday to buy chocolate croissants for DH, I saw some smaller meringues, probably 6 or 8, in a cello package beside the larger ones. The meringues are the only goodies I can eat there (damn gluten intolerance), but I can drool.

Yes we are not the Napa valley but we are also not Barstow or Bakersfield LOL. Fernando makes wonderful rye bread. I am glad to have both bakeries
available to us.

Z

and they are, Bakersfield has a large Armenian population which at least brings diversity to the cuisine. Barstow may have a few "gourmets" but I never met them not even at Burger KIng!.

The French place is a patisserie not a bakery( boulangerie) English is such a poor in vocabulary language... In France there are 2 licenses one for boulanger who make breads and one for the patisseries who make cakes. Some places have both licenses but some do not. This place would be called a patisserie not a boulangerie as he does not have breads.

The croissants , pains au chocolat, pains au raisins and viennoiseries are not eaten with lunch or dinner and not considered as bread. They are eaten for breakfast or at 4or 5 in the afternoon for an afternoon snack for the kids or the old ladies. Usually boulangeries and patisseries sell those.

In San Cristobal we have a wonderful baker , I asked once if he was planning to make fruit tarts and he said," I have to stick with what I am good at, I am a boulanger". I was told off real fast for even suggesting that he made patisseries! Thank Goodness we also have a French patissier in town but I have to say that the one in Ajijic is better.

So all we need now in Ajijic is a French baker who makes the breads and we are all on our way to be very thin since, the French as a rule are thin...By the way the Rye bread at the other place is wonderful as well.

"We realized that the economy was much better in Ajijic and that the palates were much more sophisticated," Fernando says."

Man!!! People got to be careful about making this kind of statement... I hope people from Chapala don't get mad at him and stop buying his products

brigitte wrote:and they are, Bakersfield has a large Armenian population which at least brings diversity to the cuisine. Barstow may have a few "gourmets" but I never met them not even at Burger KIng!.

The French place is a patisserie not a bakery( boulangerie) English is such a poor in vocabulary language... In France there are 2 licenses one for boulanger who make breads and one for the patisseries who make cakes. Some places have both licenses but some do not. This place would be called a patisserie not a boulangerie as he does not have breads.

The croissants , pains au chocolat, pains au raisins and viennoiseries are not eaten with lunch or dinner and not considered as bread. They are eaten for breakfast or at 4or 5 in the afternoon for an afternoon snack for the kids or the old ladies. Usually boulangeries and patisseries sell those.

In San Cristobal we have a wonderful baker , I asked once if he was planning to make fruit tarts and he said," I have to stick with what I am good at, I am a boulanger". I was told off real fast for even suggesting that he made patisseries! Thank Goodness we also have a French patissier in town but I have to say that the one in Ajijic is better.

So all we need now in Ajijic is a French baker who makes the breads and we are all on our way to be very thin since, the French as a rule are thin...By the way the Rye bread at the other place is wonderful as well.

Thanks for the bakery knowledge. I would love to walk somewhere and pick up real french bread.



Barstow has a good mexican resturant down by the roadway inn (great place to stay cheap, clean and taken care of) but that is about it. Spent too much
time in Barstow. Walked the whole town many times. Gourmet ....no. Interesting about Bakersfield LOL. I usually eat at the in and out burger so I obviously don't know.

Z