Le Petit Cafe Fleuri

I got a chocolate eclair and I loved the custard, and that it was generous. I've had so many with custards that miss the mark. I thought this custard had just the right taste, mouth feel and after taste. I liked the chocolate. My eclair was not soggy. I have never had an eclair with dough I loved; I didn't love this but it had no flaws, either. Not too much dough, and holds the custard and chocolate!

I am always pleased with the coffee that I order and the food has always been delicious. We love the pastries and my kids especially love the macarons. Very lovely little place with comfortable seating.

A very charming lad served us. Was willing to try off-menu additions, was friendly, prompt, and laughed at my stupid jokes. The blueberry oatmeal tart was so good: buttery shortbread crust with gooey filling and crispy top. Fresh and buttery. Yum. The sandwiches ($11) were super tasty, but sadly the reason for the list star. Super buttery bread. I would not categorize it as brioche, as it was a bit hard… more like a challah. The taste saved it. Definitely could have used more meat, as we could not taste the pancetta, but neither of us cared because we loved the brie, arugula and sauce. Nom nom good. The mocha ($5) was really good, easily the best I’ve had in the Palouse. I loved how hot it was, as it was warm all through lunch and even after we got home. All was affordable and well-presented. Will try to go back while I’m still in town and during future visits.

Best quiche of my life thus far. Plus cute vibes inside, despite being in a strip mall!

First off, Carson’s review is completely pointless. 1 star because you went to France and had cheaper food that was rock hard? Give me a break. This place is excellent. The food is good—best around as far as coffee shops goes. It gets 5 stars because it is the best here in Moscow. Coffee is excellent. Ingredients are really good. I love the clear refrigerator where I can see everything. That being said, I think there are some improvements that can be made. I suggest the owner find and purchase the book called “Learning to See” or “Traction” and glean some efficiency principles from them. Having been a a process engineering tech, I believe you can excel even more by tweaking the setup to make things more efficient. Your service will become faster and your workers (who are excellent) will not have to rush around everywhere to complete simple items. For example, watch the process that they must do to complete the Croque Monsieur. They are traveling across the entire establishment to do various things. This can be brought into one localized food prep area where they do not have to travel nearly as much. Look up “Lean process improvement” on Google and redesign your processes. I can’t wait to see how your establishment improves, and I am sure your bottom line will enjoy it too.