* Click here for rating key
Bakery Lorraine Restaurant Review: Two talented bakers, who honed their craft at Thomas Keller’s Bouchon Bakery in California, came to town to teach us a thing or two, and Anne Ng and Jeremy Mandrell have succeeded admirably. Their croissants and pains au chocolate, though admittedly pricey, are quite good; we also like the tarts, such as the fig frangipane and chocolate hazelnut; and petite and delicate macarons tantalize with the most mercurial of tastes and textures. Quiches, too, transcend the sometimes-tired ladies-lunch norm, and sandwiches (the custom-smoked chicken elevates the chicken salad) are meant for grab-and-go convenience. Housed in a restored cottage within spittin’ distance of the Pearl development, Bakery Lorraine adds substantially to the already impressive culinary community that's developed in the ’hood. The bakery's breads and pastries are also available at the Quarry farmers market on Sundays.