"Mademoiselle Colette is truly a gem in downtown Menlo Park. Every time I walk in, I’m greeted with the warmest smiles and genuine kindness. Barbara, the manager, is absolutely wonderful—gracious, welcoming, and always making sure guests feel at home. Ricardo is another bright spot here; he’s friendly, attentive, and adds to the charm of the experience. All the other employees are equally amazing—kind, professional, and always ready to help. You can feel the teamwork and positive energy the moment you step inside. The French pastries are out of this world—beautifully made and consistently delicious—and the coffee is always exceptional. Whether you’re grabbing a quick morning treat or sitting down for a relaxed breakfast or lunch, the quality of the food and the atmosphere never disappoint. This café has brought such a warm and inviting feel to downtown Menlo Park. It’s the kind of place that makes you want to linger, chat, and savor. A big thank-you to the wonderful owner, Debora Ferrand, for making all of this a reality. So grateful to have Mademoiselle Colette in our community. Highly recommend! P.S. Take a look at the special Christmas logs in the photo. I highly recommend the Flower Log — it’s exquisite, delicious, and truly a work of art. ☕️🥐💛"

"This place is an absolute gem - so good my best friend and I are here 3-4 days a week! The pastries are incredible, the coffee is always perfect, and their tomato soup is to die for (please bring it back more often!). But the staff truly makes the place special. Ricardo is amazing — so friendly, warm, welcoming, and always puts a smile on your face! And Enrique and Victoria make the best coffee and are always a joy to see. I have never had anything but the most amazing customer service here, and they do such a fantastic job of making every customer feel valued. Beautiful atmosphere, great food, WONDERFUL people. We’re obsessed! ❤️"

"Mademoiselle Colette in Menlo Park is my go-to café and I live in Palo Alto! I found it a few months ago thanks to my best friend, and now we’re here 2–3 times a week. The pastries are always fresh and delicious, the coffee is top tier, but the staff truly make this place special. Ricardo’s customer service is amazing. He’s warm, kind, and always makes you feel welcomed. Victoria made the cutest initials on our coffees recently, and it genuinely made our day. Enrique and the rest of the team are also just as awesome. If you haven’t been yet, this is your sign to treat yourself (or someone you love) to the best coffee and pastries in town."

"This bakery used to be good. As good as the best bakery in Paris. Better than most bakeries in France; and there is one at every corner. I grew up in France, I visit yearly, I know what I am talking about. Galette des Rois is one of my favorite traditional pastry. I had the chance of trying some from the best chef patisserer in France, and the best bakeries. Mademoiselle Collette used to be where I could get my fix. Not anymore it seems. I ordered two Galette des Rois in this January 2026. They are so gross, I had to throw them away. Absolutely inedible. They must have changed chef. It is noticeably different. I couldn't taste butter nor the almond frangipane, but something closer to lard and polenta with a faint hint of almond meal time to time. I know its weird, but that's the closest I can describe it. It took me a while to find a description for it. It was sickly sweet, topped with so much sugar that it became caramel. You normally expect a brown shiny crust slightly sweetened, but not caramel. Frangipane is heavy enough at it is. The frangipane seemed close to a semoule cake. I couldn't taste the almond. It tasted more like an overly sweet polenta than creme pattisiere and almond cream. Really odd. A proper frangipane is a buttery melt in your mouth delicately crumbly almond flavored goodness that at the same times feels oddly airy for something so fat and decadent. This wasn't it, it was a polenta flavored semoule cake. On another note. The online ordering page hides the pre-selected tip when viewed on a single column. This should be fixed, as it almost looks like plausible deniability via incompetence for a dark pattern for mobile users. Finally I have noticed the sweetness increasing into their other pastries as well recently. I could swear the quality is lowering all across the board. But this might be my judgment impaired by how upset I am having been denied from my frangipane craving. Please come back to the not too sweet, tasty and delicious pastries you used to make in the past years. Pretty please."

"If you’re on the hunt for the almond croissant that sets the bar—this is it. I wasn’t expecting to be blown away, but WOW. Even cold, the layers were still perfectly flaky and buttery, like it had just come out of the oven. The filling? Rich, balanced, not overly sweet—just the right amount of that almond paste magic. Generous sliced almonds on top, a dusting of powdered sugar, and little caramelized edges that gave it the perfect chew and crunch in every bite. It’s the kind of pastry that stops you mid-sentence and makes you say “wait… what is this?!” If you love croissants, this one’s a game-changer. Run, don’t walk."