J’adore Bakery
In a tiny strip mall across from Lake Brantley High School, there is a corner nook retail space that has been home to some sleeper hits over the decades. Back in the 90s, if you lived in the area you were religiously hitting up Danny’s Bagels. The real ones remember not just the blueberry and cherry bagels, but also the amazing potato knishes. Fast forward to most recently the space was home to Venus Pizzeria. Rarely talked about, but they had some banging garlic knots that should have garnered more attention.
Now the same small corner space is home to a new sleeper hit, but soon the word will get out and it will become harder and harder to grab perhaps the most expertly crafted croissants in the city.
The bakery is J’Adore French Bakery and it’s owned by a family that moved here from the South of France just months ago. They had a bakery there, and quickly were able to open J’Adore here.
On my first visit I bought a variety to take home and try.
Chocolate croissant - $3.70
Almond croissant - $5.00
Altamonte Cross $3.50
Plain Croissant $3.70
Apple Turn over $.00
Crispy Bacon Twist $4.20
The very first thing I asked was about the flour. Owner Sophia quickly told me the flour is imported from France. I asked her if they had already started to receive feedback about how customers were feeling after loading up on breads and pastries with that important differentiating factor, and she mentioned many had already commented on it. As someone who loves bread, but not the inflammation that can come with poor ingredients, I was very excited to see how I would feel after testing a bag of pastries.
First things first, I had to cut each croissant in half to see the layering inside. That alone told me all i needed to know. These are serious bakers. If you can make a plain croissant perfectly, you have my heart, and from the first bite I knew these were the new standard that Orlando and the surrounding area would need to live up to. If you think a Costco croissant, which is plush and practically deflates into nothing after the first bite is how a croissany should feel, you are wrong. A well constructed croissant should have a crisp and crunchy exterior and a layered and puffy interior. That is what you will find at J’adore.
Additionally, nothing it too sweet. Even the Altamonte Cross a light brioche with a custard is very light and even thought it’s brushed with sugar, unlike most American pastries, it’s subtle.
The bacon twist was another favorite. Such beautiful braiding, with smokey bacon bits woven inside. Something I’ve never had at any bakery in the States.
They offer breakfast and lunch options (my father went and got a tuna sandwich on a baugette and his words were exceptional , which is a rare rave for him) and while the space is small there is seating. There are still so many things I want to try and I truly hope they are welcomed and embraced by our foodie community.
J’Adore French Bakery - 910 Sand Lake Road, Altamonte Springs (their location is in the far right corner)
