Maison JO is famous enough that it hardly needs an introduction.. anyway, I finally dropped by again after a long while.

The entrance

I got there before opening and there was already a queue. The shop had moved since my last visit. When business is this good, moving somewhere bigger is only natural, of course..

Inside

It looks like it has grown quite a bit.

The bread

And the selection has grown too.

Menu like this

Cherry blossoms

Cherry blossoms

Jambon-beurre

While I was waiting, every single person ahead of me ordered a jambon-beurre.. how should I put it.. a kind of silent pressure that makes it impossible not to buy one..

Like this..

This is simply the best.. more places sell jambon-beurre these days, but I’m not sure there is another one doing it this well.

Canelé

Textbook crisp outside, moist inside — at this level it is about as good as it gets. I wonder whether there is any need to do it better than this.

Gâteau basque..

It is a little different in style from the gâteau basque at Maison Dahni, which I love, but it is delicious.

Salt bread

MUI’s is delicious too, but Maison JO does it well as well. It lives up to its reputation.

Tarte aux pommes

I like apples so I picked one up, and they do it well.. with this kind of apple dessert you really need tart apples for it to taste right.. some places just use whatever, which is a shame. Nice to see the basics respected.

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