From Our Editors
The menu changes frequently at Petite Patisserie. It's not because the chefs and bakers are tired of what they make, but because they only use seasonal ingredients. One can see the seasons change by the types of fruit adorning their glistening gallettes or flavor their macaroons, all of which they make with imported, non-GMO flour. Some dishes, however, are always in season. Chefs craft savory french dip sandwiches topped with a slice of harvati cheese on a brioche bun, as well as fill crepes with a smear of Nutella. To complement this light fare, they also pour cups of Portland Roasting Coffee, which give the cafe a slight West Coast touch, much like their uniforms made from douglas firs.
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