Sullivan University Bakery

I'm surprised to be the first to post here.

Let's start with adieu to the old program and bienvenue to the new one! They did away with their overextension and generic, uninspiring products. They now focus on old school French goods--baguettes, croissants, pain au chocolat, etc. I don't normally use the lords name in vain, but he'll understand---oh.mon.dieu!

Wow! I got a baguette, croissant, and a pain au chocolat. They were as good and even better than anything I've had in Louisville. The director told me that their baguettes undergo a 3-day process. You can tell from the opening scent!

So folks, among some of the gloom, there is one piece of good news here.

I will second the rave review...I am hooked on the Kouign Amann! And the demi baguettes are very good. And the croissants.

The kouign amann looked pretty darn good. That's next on my list. However, I won't be able to leave without a pan au chocolat and a demi baguette in hand! Those were too good to pass up.

Thanks for the tip James. I can only say I think you undersell it. That almond croissant is criminal. Without question the best I've ever had (disclaimer: never been to France). Everything we've had there has been fantastic: Kouign-amann, pain au chocolat, baguette and some really wonderful ciabatta. But that almond croissant is something else.

Picked up some croissants, a pan au chocolate, a kuign amann, and a baguette this morning. The pastries were a big hit! Looking forward to having that baguette later. This is a great bakery, and I think we’ll be making it a regular Saturday stop for us. Thanks for posting, James!