La Patisserie

This was a destination spot for my family during our Niagara Falls trip. The pain au chocolate I had was second to none. If you are in the area, make it a point to come here.

Gem in a way. It’s located inside the institute building on a very right when you enter. We love having breakfast here. Very yummy deserts and pastries. We tried ice cream too which was so good specially the hazelnut flavour.

We were visiting to see the falls and my friend found this place online! It’s connected to the culinary school so all pastries are made by the students. It’s a small place but filled with so much deliciousness!! Every pastry we tried was absolutely divine. The prices very reasonable and their case was rotating. I personally had the brown sugar cookie that was the best cookie I’ve ever had. A must stop if you are visiting!

The most delectable pastries! Flakiest croissant I’ve ever had, and the scone was so fluffy and delicate

Food is great. I had the lemon pastry. Excellent price, not too sweet, and flaky. Delicious. Only reason I am doing less than 5 stars is because the tour bus took us there for lunch and I wanted a less heavy lunch. The sandwiches were all on thick bread with little filling. I heard others raving about the bread.

Delicious gelato and help out the students at the culinary institute. Only $4.25 for a couple of scoops too! The pastries looked excellent as well but I didn’t try one.

Walking into La Patisserie at the Niagara Falls Culinary Institute (NFCI), you’re immediately greeted by the intoxicating aroma of freshly baked pastries, a scent that wraps around you like a warm embrace. The café, nestled within the bustling halls of SUNY Niagara’s culinary campus, exudes a charm that is both elegant and inviting. This isn’t just a typical bakery; it’s a showcase of student talent, where the art of pastry-making is on full display for anyone lucky enough to step inside. As I approached the glass display case, I couldn’t help but marvel at the kaleidoscope of colors and textures before me. Each pastry was a work of art, meticulously crafted by the students under the watchful eyes of their instructors. The vibrant hues of the macarons caught my eye first—delicate shells in shades of pastel pink, mint green, and lavender, each one filled with a silky ganache that promised a burst of flavor with every bite. I selected a few items to try, eager to experience the unique flavor profiles that La Patisserie is known for. The first was a lemon meringue tart. The golden crust was crisp and buttery, providing the perfect contrast to the tangy lemon curd that filled it. Atop the tart sat a swirl of toasted meringue, its peaks lightly browned, adding a subtle sweetness that balanced the tartness of the lemon. Each bite was a harmonious blend of textures—crunchy, smooth, and airy—making it clear that these students had mastered the delicate balance required in fine pastry-making. Next, I moved on to a raspberry pistachio éclair. The glossy, dark chocolate glaze on top hinted at the richness within, but it was the first bite that truly captivated me. The choux pastry was light and airy, yet firm enough to hold the luscious pistachio cream filling. The sweetness of the cream was beautifully offset by the tartness of the raspberry compote that oozed out with each bite, creating a symphony of flavors that danced on my palate. The finishing touch was a sprinkle of crushed pistachios on top, adding a satisfying crunch and a vibrant pop of green that made the éclair as beautiful as it was delicious. Of course, no visit to La Patisserie would be complete without sampling one of their famous croissants. I opted for an almond croissant, drawn in by the golden, flaky layers and the sweet almond aroma. As I bit into it, the croissant shattered in the most delightful way, scattering crumbs across the plate. Inside, a rich almond filling awaited, its sweetness tempered by the nuttiness of the toasted almonds sprinkled on top. The layers of pastry were so thin and delicate that they practically melted in my mouth, leaving behind a lingering taste of butter and almonds that I found utterly irresistible. The café also offered a selection of more adventurous pastries, showcasing the creativity and innovation that the students are encouraged to explore. One such creation was a matcha white chocolate mousse cake, its vibrant green color standing out among the more traditional offerings. The matcha flavor was earthy and slightly bitter, providing a bold contrast to the sweetness of the white chocolate mousse that encased it. A hint of citrus in the glaze added a refreshing brightness, cutting through the richness and leaving a clean, crisp finish. As I enjoyed my selections, I couldn’t help but admire the skill and passion that went into each pastry. The students at La Patisserie are not just learning to bake; they are learning to create, to experiment with flavors and textures, and to present their work in a way that is as pleasing to the eye as it is to the taste buds. The open kitchen allowed me to watch as they worked, carefully measuring ingredients, piping delicate designs, and perfecting each creation before it was placed in the display case.

Stopped in while looking for a coffee shop. The coffee was mid, but the pastries were quite good. They had a large selection of teas, that you don't find at a lot of places. Their work space is a little confined and made it feel a bit congested. Over all good though. This was without doubt the cleanest place I visted on the trip to Niagara Falls. They also had some interesting tile work and a unique fountain in the lobby.