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Marinell I.via Google

3 months ago

We are new to the area and Been going here lately and today my wife and I got to store and like to get some sandwiches and they said that they were out and we run into Mathieu I don’t know how to spell exactly his name but he is a grown man…and he just brought me from the back 6 Ham & Swiss Croissants 🥐 we were going to have some friends over and that would be nice to have it plus all others goodies💯🙏❤️ super grateful service after we left my wife and I talked about it the extra mile service kind people and we definitely will be back, our friends we had for lunch loved it and they will be going there as well soon!!! Great service!!! Keep it up 👍

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Kreative Cidvia Google

5 months ago

TL;DR Save your time and money, Gaston's kouign amann is a disappointing version of a great French pastry. Rating: 2/10. Gaston's is the only search result still selling kouign-amann in Boise. Odds are you Googled "French pastry Boise" or "kouign amman Boise", and discover Janjou stopped selling KA in the past year. Unless you want to spend 3+ hours making your own or travel to San Francisco then Gaston's is it for Boise KA. Like our last visit two years ago, service and staff were excellent! Parking is good but be careful of the old trees at the next intersection a bit north dropping acorns and denting a hood or roof. In our opinion Gaston's is not a "French bakery". It's a bakery. Gaston's KA is easily the worst I've had in recent memory and that includes some real stinkers in Chicago who made theirs with cheese! I'd rate Gaston’s version a 2 out of 10, and that's being generous. My friend rated it “about half as good as Janjou was.” The third sweet tooth in the car wouldn't even take a bite. She's tried it before and called it "naff". Had to Google that. Our KA was ordered around 8:30am. Paid $5.25 with tax. The problems are many. 1: Gaston's attempt at caramelization is too thick, hard, and painful to bite into. The KA is very large, like a muffin/croissant/KA hybrid. It was almost candied. The sugar that was not melted atop the folds hurt the roof of the mouth. It was sprinkled thick and comes out concrete hard. Almost like jagged sugared dough peaks. Not wanting to inflict more mouth pain we peeled the top off, but... 2: The KA comes apart in dry layers. The dough was not folded and rolled properly. There is no adhesion with the butter (what little there was, very obvious they skimped). A good moist perfectly folded and buttered KA can be bitten into or torn apart in chunks with the rest of the pastry intact. You can see spots where the butter melted. It's very sporadic. Like they were trying to use the least amount possible (I guess somewhat understandable because of prices); they didn't skimp on the cheap sugar (see #1). I also wonder if their butter wasn't cooled enough before adding to the folds. 3: The dough was borderline undercooked in the center to about 2/3 toward the edge which may mean their oven temp is too high (top overdone, inner underdone). That's Home Ec 101. Such a disappointing attempt at one of our favorite French pastries. We eat a plane full of KA every year coast to coast and in Europe. What we purchased here is not a KA. It was a lazy attempt at giving locals what they think is a kouign amann. Whomever is in charge of this recipe should take another look at their sugar and butter amounts, and make the KA smaller (look at b. patisserie for a perfect sample) and whomever is in charge of the baking needs to readjust the oven and cook time. I hope locals continue to buy bread and whatnot at Gaston's. It's a great place for some items, but they should consider not selling this version of kouign amann ever again. It's such a bad pastry.

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Andrea Fvia Google

7 months ago

Best pastries ever. I go there every few weeks (better for my waistline) & I recommend getting there early because they will definitely sell out. There is a reason that local restaurants advertise carrying their sourdough bread. It is perfection. The croissants and scones, the olive bread, literally everything has been amazing. They have savory pastries also, which is really great for those who don't have a sweet tooth. The staff is lovely and it is totally worth a visit. Edited to add: the almond croissant is insane.

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Kevinvia Google

10 months ago

Small, cute bakery. The staff was super friendly. The croissants are delicious, super flaky, and very tasty. Definitely would get more croissants. If you like croissants I would stop here and try some. Tried a marionberry scone, the scone was good but really couldn't taste the marionberry. They had a bunch of different baked bread selections. Didn't try any, but all of them looked very yummy. I would definitely go back here again to try some of the different pastries.

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Don Odiornevia Google

over 1 year ago

Gaston's Bakery Entrance on Pacific, at 3651 West Overland Road and open 9am-2pm everyday I would give Gaston's Bakery five stars, just because of the wonderful job they have done in supplying great sandwich rolls, breads and other pastries to restaurant and grocery operations. This week I took a photo of one of the delivery trucks at Kahootz in Meridian, and previously raved about the Bahn Mi with Gaston's bread at Basquenese Food Truck. Unfortunately, we live out in a rural area so the easiest to get to dining options are to go close by or end up doing take out with the dog in the back seat. Sure miss working in downtown Boise and being able to make lunch trips in a small circle that would have most certainly included stops here. Last Sunday, my wife had a desire for a “jelly filled donut” and searching nearby, Gaston’s Bakery popped up. Got there late, so instead of finding a filled choice she'd like, I selected a Raisin Danish and Butter Croissant, and a Ham & Cheese Croissant plus a Marionberry scone for me. And, for both, Olive Bread. The Croissant was extra flakey, light and airy. I wished for more filling in the ham and cheese version. Still, very good and would order again. The star of our visit was warming up the olive bread at home and dipping slices in basil infused olive oil and balsamic vinegar. I had been searching off and on for an olive loaf that actually had olives scattered throughout, with a little of the brine flavor and a dense texture to hold up to dipping. Finally found it here! And, did you know that the owner Mathiew Choux was the pastry chef at Le Café de Paris in downtown Boise years ago.