Le Petit Four, meaning “The Little Oven” in French, recently opened its doors at 380 Washington St. in Wellesley, less than two miles from campus. Founded by self-taught baker Valerie Coullet, the bakery prides itself on staying true to its Parisian roots  — each baked good is made with imported French flour and butter. This is apparently just what some residents of Wellesley have been waiting for. Townies flocked to the store on its opening morning in January, with the line wrapping around the plaza and down to the parking lot. 

Authenticity is noticeable from the moment you step into the bakery’s chic interior. Pans of freshly-baked croissants, danishes and kouign amann greet visitors with their golden, flaky layers. A large Eiffel Tower sits atop a counter, proudly standing in front of a sign that tracks the store’s croissant sales, with an ambitious goal of 1,000,000. Familiar bakery scents of butter and sugar filled the air as I browsed through the large assortment of treats.   

A kind, patient worker suggested that I try the tried-and-true pain au chocolat. Boy, am I glad that I never say no to a recomendation. What awaited me was the sweet treat of my dreams — rich, dark chocolate enveloped by flaky, airy layers of not-too-buttery dough. The chocolate-to-pastry ratio was perfectly balanced, a hard feat to achieve, with a crisp outer crust that crumbled delicately with every bite. My sole mistake was only getting one! Despite my purchase being a bit on the pricey side, it saved me a round trip ticket from BOS to CDG (girl math?) for a Parisian staple. 

Safe to say, I’ll be back to this “little oven.” The stale chocolate croissants languishing on the counters of the Starbucks further down the road could never compare. If you find yourself craving a sweet treat this semester, want to support a local business, and not stray too far from campus, give Le Petit Four a try! 

One standout is Baked Cheese Haus, an artisanal cheese company offering the unique Juusto “Baked Cheese,” a Scandinavian-inspired delicacy. When heated, this cheese caramelizes, creating a crispy, sweet exterior while remaining soft and buttery on the inside. The variety of delicious flavors includes Smoked Bacon, Cranberry Cinnamon, Garlic and Jalapeno.

An aesthetic treat popular on social media, decadent cake jars and macarons from Love&Flour can also be found among the rows of vendors. If you’re looking for something plant-based, Clarke’s Cakes & Cookies offers vegan baked goods that don’t compromise flavor in exchange for a healthier, more ethical dessert. These treats are also perfect to take home or gift to a loved one!

Another favorite is the Tuck’s hot chocolate by The Fat Cactus. Described as the “most instagrammable hot chocolate” by Instagram commenters, this drink is the ideal choice to romanticize a freezing Boston evening. A Tuck’s truffle is added to the bottom of every cup so it’s extra chocolate-y — what else is there to say…

For market-goers over the age of 21, there are a handful of holiday-themed bars, each with their own signature cocktail & mocktail like Betty the Yeti-ni and Dizzy Eggnog Dizzy. Mulled wine, a staple drink at European holiday markets, is also served infused with seasonal spices like cinnamon, cloves and orange.

Boston’s Snowport celebrates the season through rich and diverse food and drink offerings, making it a must-visit before leaving for winter break. Make sure to check the market’s hours before heading over, and be prepared to wait in line if it’s at capacity. Whether you’re visiting for a quick bite or looking to spend the afternoon with friends enjoying all the market has to offer, it’s a place for everyone to enjoy the holidays!

As we approached The Boiling Crab, I couldn’t help but wonder how I had never noticed it during my many trips to Harvard Square. My question was answered upon seeing its house-like appearance: it’s the last restaurant on the edge of a cul-de-sac of other eateries. 

The customer service was wonderful. My friends and I were immediately greeted with smiles, and although we were a bit indecisive on what to order, the smiles and helpfulness persisted. As most college students do, my first question to our lovely waitress was, “Do you all have any discounts or deals for college students?” I was immediately filled with gratitude when she pulled out a sheet with all the information we needed. One of the highlights of eating at The Boiling Crab is that they offer affordable combo options for students with a taste for seafood.

I ordered the ½ pound of shrimp, which allowed me to add extra items to my bag of shrimp like sausage, eggs, and potatoes. It was like a faux seafood boil bag without the crab. Then, I added their signature seasoning, “The Whole Sha-Bang” –– a combination of Cajun, lemon pepper, and garlic butter. Overall, the order was tasty and pretty affordable, and you get your money’s worth with the amount of food they give you (there was enough for the next day). I would only suggest getting non-spicy if you’re not a fan of very spicy foods. 

My only gripe was the fact that if you want to order crab or crab legs, there is no set price. It is market price, which is unusual in comparison to other seafood restaurants. Other than that, the Boiling Crab offered a good experience for someone looking for something close to the seafood I and others have enjoyed in the South. The restaurant is a reasonable distance from Wellesley if you take the Local Motion shuttle, and the prices weren’t bad either. If you have time over the weekend, it’s the perfect spot in Harvard Square to experience something new, and get a taste of Cajun cooking.

Student Combo Options:

• Sha-Bang Bang Shrimp with a scoop of rice – $10
• Fried Shrimp with a soda – $10
• ½ pound of shrimp with fries or rice and a drink – $13

Crafted by cartoonist Johnny DiNapoli, viewers were greeted with a simple sketch of a piece of candy corn, looking at itself in the mirror. 

“Well, I like me”, read the caption. 

And if that didn’t almost bring me to tears. As Halloween comes and goes every year, conversation amongst celebrating areas of the world inevitably comes back to candy. 

Is it socially acceptable to not give out candy to trick-or-treaters? Are houses with king-sized candy bars inherently worthy of more clout? How about the rising prices of Halloween candy? I recently came across a Costo-sized box of large candy bars, priced at over one hundred dollars. No, thank you!

However, despite egregious prices for the more popular types of Halloween candy (Twix, Hershey, Reeses, Milky Way, etc.), it seems –– based on DiNapoli’s “New Yorker” cartoon –– that the most potent Halloween controversy may concern candy corn. Not that I ever remember receiving pieces of candy corn on Halloween, but during my childhood, my mom typically kept a bowl on the dining room table every October. Thanks to me, it would often disappear within days. 

I’ve heard complaints throughout the years that candy corn is flavorless, bad in texture, and simply an underperforming candy compared to all others. The candy corn in DiNapoli’s cartoon is not loved by many, but fear not! He can proudly hype himself up in the mirror. 

But should he have to do so? I don’t recall candy corn ever doing anything wrong: the flavor and texture are so consistent across brands (and trust me on this, I’ve tried many) that it feels almost nostalgic to encounter it each Halloween season. 

Is it the most flavorful? Not really. Does it sometimes seem outdated when we live in a world filled with endless flavors of M&Ms and Reese’s Peanut Butter Cups? Maybe. But does it deserve enough hate to warrant a cartoon that makes you want to tear your heart out and give a hug to an anthropomorphized piece of candy corn? Absolutely not. I stand proudly on this hill! 

Candy corn was invented in the 1880s by candy confectioner George Renninger, and sir, please accept my sincerest thanks. Candy corn might not be the most popular Halloween treat –– it might even be the most disliked –– but it’s a pretty good sugar hit when you need one. And I, for one, am grateful for its humble and sweet existence. 

I love pizza and I love s’mores, which makes it no surprise that Tower’s “S’mores Pizza” has captured my heart. This pizza tastes exactly like what it looks like – a decadent combination of drizzled chocolate and melted marshmallow layered on top of a doughy crust.

The chocolate chips and graham cracker dusting add a delightful crunch and complexity to each bite. To fully appreciate this creation, it is absolutely crucial to eat this warm. The warming lamps at Tower do a wonderful job keeping the pizza at the ideal temperature, ensuring that the marshmallows remain oozy and the dough stays soft.

Eating a slice can get a bit sticky and messy, but isn’t that part of the s’mores experience? I would highly recommend grabbing a slice (and a napkin) the next time you spot S’mores Pizza in the dining hall. Thank you Tower for this delectable sweet treat and I do hope it makes a reappearance soon.

Introducing our new wining & dining column, for our food enthusiasts. Unlike what the name may suggest, we can talk about every food and sweet bite. Charlotte reviewed the Bates gelato and had the following thoughts. 

Vanilla M&M Brownie

Kicking off the week with this flavor is a bit of a rollercoaster. The taste is delicious, but it’s got a split personality. Some bites are packed with brownie bits, while others leave you on a scavenger hunt. The clash of textures—soft vanilla gelato mixed with gooey brownie and crunchy M&Ms—is intense. Makes you wonder if the brownies and M&Ms were added separately or if they’re just M&M brownie leftovers from yesterday. 

Raspberry

I don’t know what’s more artificial—the bright pink color or the taste that screams “Jolly Rancher.” If you’re into raspberry candy vibes, go for it. Otherwise, steer clear unless you’re feeling particularly adventurous…

Pumpkin Oreo

Fall in a scoop? Not quite. This one’s more of a cinnamon and spice bomb with soggy Oreo chunks that taste a bit stale It’s missing that rich pumpkin flavor. Maybe try pairing it with an espresso cookie to salvage it?

Marshmallow Choco Chip

The texture feels like it’s trying to do too much. A simpler combo of marshmallow and chocolate gelato could be the way to go for a smoother, more balanced treat.

Key Lime Pie

The undisputed star of the week. Dive into summer with this zesty treat! It’s refreshingly tangy with a graham cracker crunch that’s spot on. Perfect for those hot days when you need a cool, citrusy kick.

Mint Chocolate Chip

If you’re expecting a burst of minty freshness, this might disappoint. The mint flavor gets lost, and the chocolate chunks turn hard due to the cold gelato. Essentially, you’re left with mint-flavored chocolate rather than a balanced mint chocolate chip experience.

Chocolate (National Chocolate Day Special)

Here’s a rich chocolate base that’s hard to resist, with brownie pieces that hit the sweet spot—not too fudgy, not too cakey. Unfortunately, the homemade chocolate pieces in the topping have a weird chewy texture that’s a bit off. Still, it’s a chocolate lover’s dream

Special guest appearance: Mango Mousse

More like mango-flavored whipped cream disguised as mousse. It’s not bad, but it’s best enjoyed as a topping rather than on its own. Maybe this one’s best for those who really love mango and whipped cream… in excess.