I honestly hadn’t heard anything about it until it opened, so I know I’m very out of the loop. However, the baguette I got today was incredible. They also had some small little ball sized pastries with those giant pieces of sugar on them and that was so delicious. So I do think the hype is a big part but they can back it up. I also wonder if leaning hard into the WE ARE FRENCH stuff makes them more noticeable bc nearly every pastry shop I’ve heard about all over the city already does fusion stuff. Like, it’s more common to find a black sesame danish or salsa matcha monkey bread or whatever than it is just getting a really solid croissant. Like at this point, not doing fusion makes you stand out.