LULU’S is a Duesy
Why are these men smiling?
For the same reason this bonnie lass is.
The reason is crowds like this:
…who’ve been lining up since day one (about six weeks ago) to sample a panoply of pastries the likes of which northwestern Las Vegas has never seen before.
These pastries include the au courant croissant/doughnut hybrid known as the “Cronut:”
….as well as another creation, which we at ELV are absolutely certain will be just as big a phenomenon:
The invention and manufacturing of these doughy delights comes from chef Chris Decker, who seemingly has never met a baked breakfast good he didn’t think he could improve upon.
Here you can see co-owner John Arena tending the dough, and then Decker slaving away on the finished product — putting the final touches on the “John Curtas:”
….minutes before it is to get its closeup on Wake Up With the Wagners on Channel 3:
In case you’re wondering, there’s also an array of awfully appealing sandwiches — many made with the house-made ciabatta:
…and a better bred bread you can’t buy….at least not in our humble burg.
All of this is by way of saying Lulu’s Bread & Breakfast is a beautiful, bountiful and brim-filled buffet of breathless breakfast browsing, which can incite more than a little belly bomb or bulge in your britches, should you abandon your budget.
So take it easy, and split many of these pastries. The Cronut — called “One of Those” here because the chef who supposedly invented them in New York City, has decided to trademark the name — is so rich it should have to pay taxes, and our namesake pastry (a Greek yogurt/lemon/blueberry/pound cake filled with lemon cream) can easily serve as dessert for three or four grownups.
About the only drawback we can name about Lulu’s is the location. It is so far north — in that restaurant-forsaken franchise-land known as Centennial Hills — you will think you’re halfway to Tonopah by the time you find it.
But for the residents of this suburban wasteland, it is a godsend. Fresh-made breads, cookies, pastries and desserts the likes of which our neighborhoods have never seen before. (In case you’re wondering, everything we tried was heads and shoulders above what Bread & Butter is trying (and often failing) to do out in Henderson. Only Megan Romano‘s precisely crafted desserts at Chocolate & Spice are more carefully rendered — her’s being a more sophisticated oeuvre, with these being gutsier and more befitting a pastry shop connected to a pizza joint.)
By now you’re probably asking yourself: “Self, isn’t ELV’s opinion of this food tainted by the fawning, obsequious flattery the management is bestowing up by naming a pastry after his sorry ass?”
To which we can only reply: guilty as charged! But just because we haven’t paid for a thing, and have been assured by the Arena Brothers that a lifetime supply of the “John Curtas” is ours whenever we come in to the store, that doesn’t mean all objectivity has gone out the window. There’s a reason we’re not waxing poetic about the sandwiches (many struck us as unbalanced and too bread-y — even when made with that great bread).
But that’s about the only fault we could find.
Just as Lulu’s is about the only place to get great vittles in this neck of the woods.
LULU’S BREAD & BREAKFAST
Sky Pointe and Cimarron Rd.
Las Vegas, NV 89131