Kraftsmen Baking
Houston, TX 77006-4936
Phone: (713) 524-3737
- Price:
- $
- Cross Street:
- W Main
- Hours:
- Mon-Sat 7am-7pm, , Sun 8am-5pm
Editorial Review for Kraftsmen Baking – by Stuart Wade
In Short
Whether you dine inside Kraftsmen Bakery's shimmeringly spotless interior or move to its brick patio facing the Montrose neighborhood, you're in for a real treat. Perfectly baked baguettes, kosher breads, stand-out soups, savory rolls, sweet pastry and breakfast goods such as scones and croissants--made from high quality, often organic, ingredients--are complemented by the café's modern, inviting interior. Kraftsmen's chief cook and bottle washer is Aries chef Scott Tycer.
Editorial content is independent of paid advertisers. Any expenses are paid for by Citysearch.
Insider Tips
The ExtrasGrab one of the numerous magazines Kraftsmen provides to clientele, or bring your laptop to take advantage of free wireless high-speed Internet access.
Know Before You GoThe cafe is across from the public library and is convenient to museums and shopping.
User Reviews for Kraftsmen Baking
04/18/2008 Posted by latenitzearlymorningz
I frequent Kraftsmen cafe on my way to work in the mornings, they serve locally roasted Katz coffee which is always fresh and complimented wonderfully by any of their scrumptious pastries. I take friends and out of town visitors by the cafe every chance I get! You will love the variety they offer, their friendly service, and the free wi-fi!!!
Pros: Flavour, Atmosphere
Cons: Parking, but there is a garage behind and they validate parking for customers
12/05/2006 Posted by mmeyers
Kraftsmen croissants used to be very good, and close to real french croissants - now they remind me of Pillsbury crescent rolls. The other bakery items are good, though, as is the quiche. The sandwiches are adequate, if a llittle overpriced. Its a nice little neighborhood local-feeling bakery with a comfortable and shaded outside eating area, so that my 2 young kids like to go.
Pros: good bakery items
Cons: except that the croissant recipe changed, and they're terrible
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