We love Gerald's Ice Cream because they make their ice cream in house using only the finest ingredients. But now, Geralds has added more goodness; he's offering pastries. Their new pastry chef has a Bachelor's in Food Science and Technology with a specialization in bread. She was studying in Lithuania, and fell in love with baking pastries, bread, and cakes. When she moved here, she linked up with Gerald's, and the rest is history. She gets to the store at about 5:30 am to bake fresh pastries, daily.
They currently offer a buttery and flaky croissant and a chocolate croissant; Pain aux Raisins, made with pastry cream and a mix of raisins and currants and finished with a dust of power; Kouign Amann, a sugar coated croissant dough topped with house made rasberry compote; an Almond bun with almond praline and almond pieces, finished with house-made caramel sauce; and an almond croissant, a twice baked croissant dipper in Brandy syrup and filled with almond frangipane.
We tried one of each! The boys loved the chocolate croissant, but I loved the regular. Croissants always remind me of my grandpa who loved them. A close second for me was the Almond Croissant, and the boys loved the Almond Bun. To sweeten the deal even more, get a free coffee with any pastry purchase!
