Crumble & Flake's Canelé

Pastries worth lining up for.
Neil Robertson uses special beeswax-lined molds to create these perfect pastries.

Two reasons to visit Crumble & Flake Patisserie on weekends:

One, the doors open at 9 a.m. (weekdays, it’s 7 a.m.), a more civilized time to get into the ever-present queue before your favorites sell out.

Two, weekends are when perfectionist owner/baker Neil Robertson takes the time to create CRUMBLE & FLAKE’S CANELÉ, a challenging (to make, not eat) Bordeaux pastry that he bakes up better than any among the few pastry makers in town who attempt the feat. Robertson uses special beeswax-lined molds (the pastry’s final shape has been compared to a Doric column) in a two-day process that yields a deeply caramelized, slightly chewy outer crust whose dizzyingly delicious bite yields to a soft, eggy, rum-spiked interior. Kids, don’t try this at home.

Capitol Hill, 1500 E Olive Way; 206.329.1804; crumbleandflake.com

 

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