La Pâtisserie

This place is so cute! Everything we got was delicious. My wife even said “this is obnoxious how good this is” with the bite of the chocolate donut/croissant thing. But her favorite was the eclair.

Not a fan. I was charged ten dollars for a half filled hibiscus tea that was probably no more than 6 oz of fluid and a below average cold tomato pesto pastry that I asked to be warmed up. I would not come again

The food here is legitimate 5 stars. So much so, we wanted to order a large custom cake for an event. They were very hard to work with, though, and eventually just returned our money without telling us why. We emailed them twice asking if we could change the date of the event and if they could do two layers….maybe that was too much. 🤷 The event was 6-8 weeks away at this point. Summary: just go in and have a slice, I recommend that. But, I do not recommend anything more. Update: June 15, 2026. Nothing in the La Patisserie response is true. It's ridiculous to go back and forth in Google reviews like this, but what they said just isn't true. We never got emails and they were very difficult to work with. I do appreciate the refund, though.

The pastries and sweet treats here are absolutely delicious!!!!! Freshly made each morning and served with a smile. The mixed berry eclair, cinnamon roll croissant, and blueberry muffin were all to die for, and let's not forget cranberry lemonade. OMG, can't wait to get back to Austin to visit.

The quality of the baked goods here is, in a word, abysmal. I had three varieties of macarons, an eclair, and a tart. By smell alone, you can tell: something is wrong. Clearly, they had been sitting in the refrigerator for at least three days, likely more. And this suspicion was confirmed at the first bite: stale. But even stale baked goods might once have been a delight. A wilting flower was once a magnificent bloom. A beloved, yet aging pet, a bright and spry creature—joyful, expectant. These—especially the macarons—were born abominations. They ought to have been thrown out the minute they came out of the oven. A macaron should have a light, crisp shell and a moist, fluffy interior. These had neither. Of the three sorts sampled, one had a dense, chewy texture. The remaining two were even worse: a hard, thick shell and an empty interior. Even a novice baker would know that something had gone terribly wrong, and that they needed to make a new batch. The misery unfortunately was not at its end. The blueberry macaron had the flavor of a holiday inn continental breakfast blueberry muffin; and the smell lingers for hours after you’re done. Just when the memory of your bad decision begins to fade, there it is as a reminder of the deceit of La Patisserie.