Poulette Bakery responds to customer who called pastries “cardboard”
‘Tis the season for giving, and in the case of one local bakery, that means serving sass to an unhappy customer.
Over the weekend, Poulette Bakeshop in Parker grabbed some attention by responding to a commenter on Instagram who didn’t approve of the eclairs.
“I got an eclair here once, paid $10 or something for just one, it tasted like cardboard. Whole Foods has better eclair’s (sic),” the commenter said.
So the bakery responded:
“Here at Poulette, we pride ourselves on using only the highest quality cardboard for our eclairs. This commitment to excellence is characterized by our use of only the best *freshly corrugated* cardboard available from our local cardboard manufacturers. Our cardboard products are crafted from premium materials, ensuring it withstand pressure without losing its structural integrity. Thanks so much for taking the time to write.”
Poulette co-owner Carolyn Nugent tells The Denver Post that the tongue-in-cheek response aimed to make light of the criticism while also mocking high-brow industry stereotypes. Both Nugent and Alen Ramos, her husband and business partner, are trained pastry chefs and have worked in some of the world’s most famous pastry kitchens.
“All chefs understand, if you use a special ingredient you’re 100% positive that everyone’s going to know about the ingredient because we like to showcase our farmers, our purveyors and the amazing products we use,” Nugent said by phone. “It was a really funny way to give a non-hurtful response that was poking fun at chefs, poking fun at ourselves and poking fun at the comment.”
Despite her lightheartedness, Nugent said sales from October through December are among the biggest of the year and are essential to maintaining the financial health of her small business. She encouraged everyone to be kind to one another and especially to those working in hospitality, who are no strangers to negative customer feedback.
“We’re all here to add an amenity to people’s lives to make your day better,” Nugent said.
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‘Tis the season for giving, and in the case of one local bakery, that means serving sass to an unhappy customer.
Over the weekend, Poulette Bakeshop in Parker grabbed some attention by responding to a commenter on Instagram who didn’t approve of the eclairs.
“I got an eclair here once, paid $10 or something for just one, it tasted like cardboard. Whole Foods has better eclair’s (sic),” the commenter said.
So the bakery responded:
“Here at Poulette, we pride ourselves on using only the highest quality cardboard for our eclairs. This commitment to excellence is characterized by our use of only the best *freshly corrugated* cardboard available from our local cardboard manufacturers. Our cardboard products are crafted from premium materials, ensuring it withstand pressure without losing its structural integrity. Thanks so much for taking the time to write.”
Poulette co-owner Carolyn Nugent tells The Denver Post that the tongue-in-cheek response aimed to make light of the criticism while also mocking high-brow industry stereotypes. Both Nugent and Alen Ramos, her husband and business partner, are trained pastry chefs and have worked in some of the world’s most famous pastry kitchens.
“All chefs understand, if you use a special ingredient you’re 100% positive that everyone’s going to know about the ingredient because we like to showcase our farmers, our purveyors and the amazing products we use,” Nugent said by phone. “It was a really funny way to give a non-hurtful response that was poking fun at chefs, poking fun at ourselves and poking fun at the comment.”
Despite her lightheartedness, Nugent said sales from October through December are among the biggest of the year and are essential to maintaining the financial health of her small business. She encouraged everyone to be kind to one another and especially to those working in hospitality, who are no strangers to negative customer feedback.
“We’re all here to add an amenity to people’s lives to make your day better,” Nugent said.
Subscribe to our new food newsletter, Stuffed, to get Denver food and drink news sent straight to your inbox.
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