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A French bakery tucked into a Parker strip mall, Poulette turns out croissants, kouign-amann, éclairs, brioche, and macarons from a pastry case that gets restocked daily and emptied fast. The team behind it spent years in serious kitchens, and the technique shows without the attitude. The New York Times named it among the country's top bakeries, and it's landed James Beard nominations for Outstanding Pastry Chef or Baker.
The awards strongest first
- James Beard Awards 2025 · Nominee · Outstanding Pastry Chef or Baker · Carolyn Nugent and Alen Ramos
- James Beard Awards 2026 · Semifinalist · Outstanding Bakery
- The New York Times 22 of the Best Bakeries Across the U.S. Right Now
- James Beard Awards 2024 · Semifinalist · Outstanding Pastry Chef or Baker · Carolyn Nugent and Alen Ramos
One number, weighted & current 84
How we scoreThe dishes from the writeups
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Croissants
“There are croissants and kouign-amann, yes.”
The New York Times -
Kouign-amann
“There are croissants and kouign-amann, yes.”
The New York Times -
Éclairs
“Continue onward into éclairs, macarons, brioche, crème brûlée and even a killer biscuit sandwich.”
The New York Times -
Biscuit sandwich
“Continue onward into éclairs, macarons, brioche, crème brûlée and even a killer biscuit sandwich.”
The New York Times
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