Bien-être: Mille-Feuille au Cheries

Ran out to Bien-être, which took about 33 minutes, long enough at this stage of my recovery (and summer). As usual, the eating space was full, so I got the Mille-Feuille au Cheries, which is the American cherry version of their mille-feuille, and walked it home. Not sure that I have to take it that slow, but I'd hate to wrong the other way and I wanted my cake to be in good shape when I ate it. I'm willing run longer tomorrow, though the weekend will probably be cycling again (which is much easier in this heat, or would be if my arm were fully recovered).

The cake was much like their "au Raisin" version, except for the substitution of cherries: it's heavy on the mille-feuille and fruit and very light on the custard. It's not dramatic, but it's nice to just enjoy mille-feuille. The mille-feuille is moderately loose/dense as mille-feuille goes, which works well; a lot of dense mille-feuille would seem overly dry, I think, and I'd actually want more custard, and too loose..., well, not my idea of cake. Anyway, it satisfies my criterion for being excellent.

Bien-être, Pistachio and American Cherry Chiboust

Friday, I went back to Bien-être, jogging a little over 2 km of the roundtrip. At the shop, I tried the current pistachio chiboust, Pistachio and American Cherry Chiboust, in their eating space (there were 4 other customers eating). Not sure that American cherry is as good as grapefruit, but it's fine and provides a different texture from other components that grapefruit can't. Anyway, this thick tart under a thick layer of chiboust is still unlike other cakes that I have regularly, so I can say that this is great, like the previous version that seems to have a very short line-up life. Now I really did to do a first-round cake-off, but I'm busy this weekend and some of next.

Thursday, I got back to Libertable, also running just 2 km of the roundtrip and walking the rest. That time I got the regular Feuilletée. It looks more like a croissant than the chocolate one does and was more bread-like inside than I expected. However, the texture is less like a typical croissant than the chocolate version was. It has a kind of chewiness that actually made it more interesting, which made it excellent to me. I hope they make some other pastries, though these two might be the only two I've seen; if they don't have one next time I go, I'd also like another new cake, but I should make sure to ask them about their pastry schedule.