The Culinary Institute’s Bakery Café had its soft opening recently inside the Pearl Brewery complex and will hold its grand opening next Saturday, March 5.
The Café is offering sandwiches, salads, and soups daily. Chef Alain Dubernard, who recently moved to San Antonio from the CIA in New York’s Hyde Park, helms the bakery. Not that being French makes you a pastry expert, but it seems to help.
The stars of the Café are, of course, the pastries; they’re like miniature works of art. One case is devoted to savory breads, including an olive loaf and brioches. The sweet pastries and other delights are served individually. The Café serves coffee, coffee-inspired drinks, hibiscus water, and tamarind water as well. (Look for a full review in next week’s issue.)
I couldn’t make up my mind about which sweets to get, so I ordered one of each and found that a dozen pastries will set you back about $40. They’re not the cheapest pastries in the city, but they are delectable. The cream puff is filled with citrusy custard, and I loved the fruit pastries, especially the mango and passion fruit.
The bakery is located directly behind the Full Goods building at the Brewery, and is open daily until 5 p.m.