I am still getting a few bugs out of my little blog here, but I’m so excited to talk about coffee that I’m not going to stop just because I’m still trying to learn how I want things laid out.
Boise Idaho is the last place you’d think of finding a fine Italian Cappuccino and decadent French pastries. Yet, it is home to Janjou Patisserie. I found this coffee shop when I went to get my nails done. I had not been to this particular nail shop in a while, and when i arrived, it was closed. Next door though, oh next door was a small storefront. Windows reveled white tables, white walls, dark wood floors, and slight bright orange accents.
It was fresh, clean and inviting. Of course the Patisserie part of the sign alone beckoned me inside.
A glass encased counter was lined with dreamy croissants, pain au chocolat, sugared brioche, unbelievably gorgeous raspberry tarts, delightful chocolate tarts, Pear almond cream tarts, cheesecakes and colorful macaroons. All of it made on site by a wonderful woman, Moshit Mizrachi-Gabbitas, who as trained in the art of French pastry making.
I must have had look of a new comer, a kid in a candy store, as I stared in wonder at everything around me. I met the owners who talked me into a cappuccino to go with the raspberry tart I’d ordered.
Here’s a great place for a side note. Having traveled to see my sister in Italy so much has made me a cappuccino snob. I like the tight foam, the small cup, the perfection of it all. I like the taste of it, the three sips. I can go on for pages about the moment it takes to drink a cappuccino, and I have plans to do that later on in this blog. But for now, know that while it is not impossible to get a good cappuccino in Boise, it is difficult. So I was a bit leery to try the capu at Janjou.
I told them I wanted a small one and was delighted to find out that is how they make em. There are no 20oz cups in the shop. They do not do any of their drinks bigger than a 12oz. It’s very European in that respect. So when I sat down and a 6oz cappuccino cup was placed before me, I was in heaven.
The store is small, they do orders for all of their baked goods, and if you are picking something up on your way to work, best get their early. After noon, they are sold out of most everything. There is no next day pastries, they are always fresh. That freshness comes at a cost, but it’s also because the milk is local, the butter is local, the espresso beans are local. The chocolate is Belgium and when they can, they use local fruits and vegetables. I can’t think of a better way to support local than having to sit down and have a flaky croissant and a cappuccino.
This is one of my go to places now, is it any wonder I ended up writing an article on them? Check it out here.