The "Glazey River" had a creme fraiche yellow cake—improbably moist and flavorful—with thick layers of hazelnut buttercream and sweet shards of praline atop the dark chocolate glaze. While we found this cake totally overwhelmed by the buttercream, both elements were undeniably delicious.
Vanilla cupcake with chocolate icing
Though the cake suffers in many cupcakes, here it was moist and delicious and almost light, with bittersweet chocolate icing that's smooth and intensely fudgy—though the frosting to cake ratio was out of whack, with way too much icing.
Chocolate cupcake with chocolate icing
A crazy chocolate-y concoction, though it's also got a cake-to-frosting balance problem.
Chocolate sponge cake rolled with whipped cream and coated in dark chocolate icing—many bakeries have tried to raise the bar on yodels, and Lulu succeeds.
Pain au chocolat
Light and flaky, it was tasty even a few hours out of the oven.
A fine golden brown, buttery pastry, though it could have used just a little more cheese.
I've had nothing but terrible experiences with huge scones—the kind suffering from elephant-sconius—but Lulu's, though huge, didn't suck at all. Only the blueberry scone could be described as stellar, though: light and brimming with blueberries.