Brunch Reimagined in Quincy

Today, March 15th, is National Espresso Martini Day (cue every IG post set to Sabrina Carpenter – including mine). But you can’t just walk in somewhere and order any ol’ Espresso Martini, right? If you are going to celebrate today, you must find the very best. One of the best Espresso Martinis I have had locally is at Mason’s Steakhouse in Quincy. I was SO happy when I heard that this SAME Espresso Martini is also available at Niveaux Patisserie (406 Hancock Street) – and you can have it with breakfast. Naturally, I had to scope it out for us in advance of this beloved holiday and I discovered that we have an authentic French-style bakery (importing French flour, butter and chocolate) right here on Boston’s South Shore (partner and Executive Pastry Chef, Chef Robert Gonzalez, is a pastry genius, also supplying Mason’s with their incredible (and instagramable) dessert menu – and, he is literally the sweetest human).

All of the croissants (there is an entire pastry case dedicated to them) look amazing but, I was particularly obsessed with the vibrant, deep purple Ube Croissant (paired in true type-A, color-coded fashion with a Lavender Latte because look how pretty those look together…). Ube is a bright purple yam that is native to the Philippines with a flavor profile that can be described as “sweet potato with notes of vanilla and pistachio with a coconut aroma” and is often used in sweet and savory dishes for it’s color, flavor and health benefits. Ube is a natural antioxidant and contains potassium and vitamins A, C & E. I love this as we, at Clandestine Kitchen, are always making “healthy swaps and additions” in our recipes and, often times, the result is so much better than the traditional methods.  The Ube Croissant is sweet, flaky and gorgeous. I am told that the Strawberry Cheesecake Croissant (I know, right? I’ll get this one next time) and Pistachio Croissant are the most popular but, I have to think that this Ube Croissant is a very close runner-up.

The handmade desserts (also inside their own dedicated pastry case) are almost too pretty to eat. Niveaux Patisserie’s “Cloud 9” is reminiscent of the Cherry Blossom Tree on the dessert menu at Mason’s Steakhouse and has incredible notes of yuzu (a Japanese citrus fruit that tastes like a cross between lemon and orange) and is the prettiest pastry with it’s delicate pink color topped with flecks of gold. Other popular pastries include the “Espresso Martini” (to pair with your actual Espresso Martini today), and the new gorgeous green heart-shaped pastry that has hints of pistachio. There are delicate macarons, beautiful little cakes and dozens of elegant pastries to choose from and there is also the option to order a Dessert Tower with Tea Service ($100 – includes tea service plus 6 desserts, 2 croissants, 1 canele, and 2 macarons).

In addition to pastries, tea service and croissants, Niveaux Patisserie has an amazing brunch menu that highlights the bakery and fresh, seasonal ingredients. The Bacon, Egg and Cheese Croissant is a classic combo (elevated with the flaky, buttery, delicate texture of the fresh croissant) and the Quiche Lorraine is fluffy, airy and the perfect ratio of bacon, shallot & gruyere cheese with layers and layers of buttery, decadent crust. The Quiche Lorraine was probably my favorite item on the menu and it satisfies the “savory brunch” craving perfectly. The Labneh Croissant Sandwich and the Lox Tartine are very popular and both beautiful, too. Seasonal salads, sandwiches and Belgian waffles are also available (the waffles looked delicious and will be on my table next time) and the cocktail menu includes Espresso Martinis, Pistachio Martinis, Lychee Mimosas, and other creative selections. There is a full beverage menu of lattes, coffees, teas, hot chocolate, and other zero-proof beverages as well.

Chatting with Chef Robert, I learned that there *might* be plans for multiple future locations for both Niveaux Patisserie and Mason’s Steakhouse so, we will be keeping our ears open for any buzz forthcoming on that front for sure. In the meantime, you can visit both unique locations on Boston’s South Shore in Quincy and pick up a signed copy of Chef’s cookbook “Baking” (alongside Dan Crean) at Niveaux Patisserie to harness years of recipes, techniques, wizardry and brilliance and bring that magic into your own kitchen. Chef Robert is a pastry Master and we are so fortunate to have the opportunity to sample his passion and creativity at a true French-style bakery right here on the South Shore.

Happy National Espresso Martini Day to all who celebrate…see you at Niveaux Patisserie – cheers!