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"I’m coming for you CROISSANT!! Especially you BROOKIE"
@nguyensamt
"James Beard Outstanding Bakery Meticulous viennoiserie, elegant pastries, and refined, architectural approach to dessert"
@nchavotier
""Eater Portland writes about Jinju quite a bit, and with good reason: This tiny bakery from two Las Vegas hotshot expats excels again and again, from the melty matcha-yuzu bonbons to the silky mousses and tarts to the croissants with ASMR-level crackle. The window-lined bakery doesn’t offer much seating, but the pastry case is easy to raid for a week’s worth of desserts." -Eater Bakeries "Jinju’s hot chocolate skips the deeply rich, ultra dark style and instead offers a velvety, triple-chocolate version, using a blend of Valrhona white, milk, and dark chocolates with a rounder flavor and texture. Served in a jewelry box of a patisserie on North Williams, it’s best enjoyed with one of the cafe’s shattering croissants." -Eater HoCho "For some, a perfect breakfast is a well-made latte and a crackly croissant. It’s extremely hard to beat that duo at the teeny-tiny Jinju Patisserie, the Williams bakery and coffee shop from chocolatier Jin Caldwell and pastry chef Kyurim Lee. The croissants shatter in the best way, with a hearty dose of butter and no unappealing grease. For those who are fine with the simple things but would prefer something with bells and whistles, Jinju also offers a number of different croissants (including ham and cheese, chocolate, and almond), and a knockout mushroom tart." -Eater Brunch "Brown-kies at Jinju Patisserie ~ Walking into Jinju’s welcoming space greeted by a display case of pretty pastries, it can be easy to skip the cookies in favor of something fancier — the signature yuzu matcha tartlet, perhaps. But to skip the patisserie’s “brown-kie” cookies would be a grave mistake: These cookies are a hybrid between a chocolate chip cookie and a brownie, making it a one-of-a-kind Portland treat." -Eater Cookies"
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"Beautiful and very tasty high end desserts!"
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"Queen Ammon on weekends From master chocolatier from the Bellagio and a Joel Robuchon pastry chef. Grain bowls and delicate pastries and chocolates "
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