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163 Main St, Nyack, NY
(845) 353-2031 · didierdumas.com
attendees: :jump_to_Sylvia:, :jump_to_Andrew:, Shelley, Jeffery, Andy, Claire
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This place, like many cafes, is tiny with just a smattering of seating. However, we lucked out and were able to grab two tables by the bench at the window and got super cozy.
I was post-run, it was noon, and therefore I was super hungry. I opted to not get one of the lovely crepe offerings listed on a board high up on the wall since it looked like there was a bit of a back log due to one crepe cook trying to fulfill orders on only two crepe griddles. So, I got a slice of Spinach/goat cheese quiche, an almond croissant, and a chocolate croissant (for research purposes). With that, I also got an iced coffee, which came with coffee ice cubes.
The slice of quiche was huge. It was reheated in the microwave for me, but it didn’t matter since it was a little while before I actually ate it. I prefer my quiches at room temp anyway. It was very tasty, although the crust was a bit chewier than I would have liked (it might have been a function of having been microwaved).
Huge quiche
The almond croissant was excellent. It didn’t have that overwhelming almond paste taste that so many almond croissants fall victim too. The outside was flaky and the insides light, airy and moist with the perfect amount of almond-ness. The chocolate croissant was decent. No complaints. Not entirely memorable, but good enough that I had no complaints about it. The next time I’m here, I’d definitely take the almond croissant over the chocolate (Never thought I’d say that…).
The iced coffee wasn’t awesome, even with the coffee ice cubes.
The czar says: Cute patisserie, good sized quiche and very good almond croissant. If I didn’t have to cross the bridge to get here (and pay that toll), it wouldn’t be a bad place to grab a snack or breakfast or lunch with friends. Too bad, because distance wise, it’s so close.
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:a_Andrew:
True to French tradition, crepe production moves at a snail’s pace. They simply will not rush to make a sub par crepe, and it shows. The sunny side crepe, with a sunny side egg on top of a crepe with Swiss cheese and prosciutto, was expertly prepared and well worth the wait. It was also surprisingly filling considering it did not look like a particularly large portion.
Patisserie Didier Dumas is also very popular with the local cyclists, as a steady stream of them paraded in and out of the cafe with their colorful synthetics and bulky helmets. I can’t think of a better gauge of quality than the local cycling population. Cyclists know how to eat!
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