Which Pastries Are Best At Aki Boulangerie?

Bright sunlight and the smell of butter-drenched layers — that's how I size up Aki Boulangerie's best pastries. My top three are the plain croissant, the kouign-amann, and their seasonal matcha swirl. The croissant there is a classic: golden, shatteringly flaky on the outside with a tender, slightly chewy interior that tastes like pure cultured butter. The kouign-amann is a guilty pleasure—caramelized, sticky edges with a flaky backbone; every bite is a little festival of sugar and fat. The matcha swirl (their take on a danish) balances earthy bitterness with a sweet azuki or custard center depending on the day, and it’s one of those pastries that tastes like home and a tea Ceremony at once.

If I stretch the list, I always add the ham-and-cheese croissant for a savory turn, the melonpan for kid-friendly sugar comfort, and the anpan if they’ve got it fresh — the red bean is never too sweet and pairs beautifully with a milky coffee. Seasonal items matter here: sakura-flavored twists in spring, yuzu financiers in winter, and chestnut brioche when the air gets crisp. For drinks, I’m a flat white person, but hojicha latte brings out the matcha and red bean notes in a way that feels intentionally crafted.

Practical tips from my many weekend runs: go early if you want the full lineup, ask them to warm croissants for a minute if possible, and split a kouign-amann because it’s decadence-heavy. They sometimes offer small sandwiches and tarts for takeaway, so consider a mixed box if you’re gifting. Every visit leaves me a little brighter — buttery fingers, warm bread, and a grin that lasts the whole morning.

Rain on the pavement and the tiny bell above Aki's door is my kind of comfort — I usually go there when I need something honest and well-baked. My favorites are the pain au Chocolat, a tightly laminated brioche, and their savory curry pan. The pain au chocolat is neat and crisp, with a bold, dark chocolate center that doesn’t get drowned by the pastry. The brioche they make is brioche in the best sense: pillowy, eggy, slightly sweet, and perfect when torn open for breakfast with a smear of jam. The curry pan—crispy fried shell, warmly spiced interior—is the kind of thing that makes you feel like bread can also be dinner.

I pay attention to texture and balance: Aki tends to avoid sugary overload, which I appreciate. They rotate small-batch pastries, so don’t be surprised to find a seasonal tart or a lemon curd swirl that isn’t always on the counter. If you want to experiment, try pairing the darker baked items with an americano and the sweeter pastries with green tea to cleanse the palate. For gifting, their boxed assortments look artisan but are approachable — excellent for bringing to a friend’s house. After a few visits I’ve learned that the staff know their shelves; asking for what’s just come out usually leads to a joyful surprise. I leave calmed, satisfied, and already planning my next visit.

Quick and practical: my go-to picks at Aki Boulangerie are the classic croissant, kouign-amann, and anpan. The croissant is flaky and buttery—best eaten the morning it’s made and warmed for 10–15 seconds if you reheat at home. The kouign-amann is caramel-forward and rich; share it unless you’re committed to sugar euphoria. The anpan is a softer, gentler option with a pleasant red-bean sweetness that isn’t cloying, making it great for people who prefer traditional flavors.

For a savory detour, the ham-and-cheese croissant and curry pan hit the spot; they’re substantial enough for lunch. My reheating trick: 3–5 minutes in a 350°F oven brings back structure far better than a microwave. If you’re choosing for kids or someone who dislikes dense pastries, melonpan and brioche are safe, smile-inducing bets. After many runs, I still find myself happiest with the simplest butter croissant — there’s something quietly perfect about a well-made one, and Aki nails that every time.