Gaston's Bakery

"Best pastries ever. I go there every few weeks (better for my waistline) & I recommend getting there early because they will definitely sell out. There is a reason that local restaurants advertise carrying their sourdough bread. It is perfection. The croissants and scones, the olive bread, literally everything has been amazing. They have savory pastries also, which is really great for those who don't have a sweet tooth. The staff is lovely and it is totally worth a visit. Edited to add: the almond croissant is insane."

"Small, cute bakery. The staff was super friendly. The croissants are delicious, super flaky, and very tasty. Definitely would get more croissants. If you like croissants I would stop here and try some. Tried a marionberry scone, the scone was good but really couldn't taste the marionberry. They had a bunch of different baked bread selections. Didn't try any, but all of them looked very yummy. I would definitely go back here again to try some of the different pastries."

"Gaston's Bakery Entrance on Pacific, at 3651 West Overland Road and open 9am-2pm everyday I would give Gaston's Bakery five stars, just because of the wonderful job they have done in supplying great sandwich rolls, breads and other pastries to restaurant and grocery operations. This week I took a photo of one of the delivery trucks at Kahootz in Meridian, and previously raved about the Bahn Mi with Gaston's bread at Basquenese Food Truck. Unfortunately, we live out in a rural area so the easiest to get to dining options are to go close by or end up doing take out with the dog in the back seat. Sure miss working in downtown Boise and being able to make lunch trips in a small circle that would have most certainly included stops here. Last Sunday, my wife had a desire for a “jelly filled donut” and searching nearby, Gaston’s Bakery popped up. Got there late, so instead of finding a filled choice she'd like, I selected a Raisin Danish and Butter Croissant, and a Ham & Cheese Croissant plus a Marionberry scone for me. And, for both, Olive Bread. The Croissant was extra flakey, light and airy. I wished for more filling in the ham and cheese version. Still, very good and would order again. The star of our visit was warming up the olive bread at home and dipping slices in basil infused olive oil and balsamic vinegar. I had been searching off and on for an olive loaf that actually had olives scattered throughout, with a little of the brine flavor and a dense texture to hold up to dipping. Finally found it here! And, did you know that the owner Mathiew Choux was the pastry chef at Le Café de Paris in downtown Boise years ago."