The more things change

Ever since they first opened in late December of last year, Strands Café, downtown’s premiere patisserie, has tried to stay ahead of the curve. Experimentation helps, say purveyors Linelle Mon and Lilita Blanchard, but so does constant customer feedback. Feedback is what keeps popular standbys like their cinnamon roll trios and flaky fresh croissants on their breakfast menu morning after morning, but experimentation brings new favorites like their latest, a puff-pastry chocolate-and-cherry tower, aptly dubbed the “cherry-tale fairy-tale.” On any given day you can glance in their display case and find anything from delicate lemon meringue tarts to passion-fruit cheesecake.

Mon and Blanchard share a true passion for food and quality ingredients, which shows in every new creation. Because of their insistence on using only fresh fruit for example, their menu is often dictated by what’s in season. “We improvise a lot,” says Mon. And it’s this devotion to originality that’s won them so many loyal fans, and encourages them to keep trying new things, such as a planned series of Saturday “High Tea” events. The first event filled up so quickly that they’re already planning a second for the near future. They also hope to add Saturday opening hours to their permanent schedule after Labor Day, to take advantage of the strong farmers’ market crowds. And, as always, they have big ideas for new menu items. Mon’s been busy taste-testing new chocolate flavors, like sage and pear, and pomegranate.

Though they are currently open at reduced hours for the summer, 7 a.m. to 2 p.m., they plan to return to regular hours after Labor Day, staying open until 4 p.m. But no matter the time you walk in, you’re sure to be delighted by both the familiar and the surprising.