And we persevered. Next was Patisserie Angelica, a few blocks away from Screamin’ Mimi’s, but rather than downtown, it was more in a commercial park area. It was housed in a chalet-like building.
This place has serious pedigree — one of the co-owners trained at Fauchon and La Maison du Chocolat in Paris, and attended Callebaut College and Cacao Barry School–so not just one chocolate school, but TWO.
Baked Frangipane Tarts, key lime tart with oreo crust, parisien pastry, tiramisu pastry, fallen chocolate souffle pastry. There were chocolates and an icing wrapped “package cake.” A marvelous display, in a humble pastry case so that the offerings stand out like jewels. There were pictures of amazing wedding cakes on the walls - elegant and skilled, and very much in control though they had complicated designs.
I also had a free sample of their raspberry cheesecake — I don’t know where they found such juicy, flavorful raspberries, but that bite was a sensation in its own right. And the Cardinal Sin… was rich… and delicious… yet somehow felt light enough so that we made rather good progress with it.