Starbucks' quality of beverages and pastries has been declining for years. As the great Marcel Proust notes: A cafe café can have nearly inedible food, but its regular patrons seem not to notice it over a period of years. True, usually, but sorry, I noticed. And I also go to La Boulange, regularly, each week. And if that's real Boulange pastry, then Boulange must have a "horrid pastry division" that they use just for Starbucks, because at a real La Boulange, the pastry is simply divine. (The last coffee I had there truly tasted like water mixed with rust scraped off of spark plugs.)
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