The trip to Forestville’s French patisserie, Pascaline Patisserie and Cafe (4550 N. Gravenstein Highway, Sebastopol), has always been fraught with peril — at least for my car’s interior. Chef Didier Ageorges and new pastry chef Lea Schleimer make croissants so flaky they threaten to shatter into crumbs if you even look at them hungrily.
Pascaline’s pastry case is filled with buttery Kouign-Amann, crown-like caneles and other goodies that leave greasy fingerprints and brown flakes everywhere as you inevitably snack on them while you drive home.
Pascaline recently opened a new outpost — in Santa Rosa, closer to home for many of us.
Continue Reading on the Sonoma Magazine
