Mirabelle has gone downhill. I work nearby, and used to stop in a couple times a week for a sandwich, focaccia, or sweet treat. I've noticed that a lot of their items are over-baked these days. The chocolate brioche used to be one of my favorite splurges, but I hadn't gotten one in over a year because they're always over-browned and look terribly unappetizing. I finally had one again a few weeks ago despite the dark brown crust on the bread, and as one would expect, it was tough and dry from too much time in the oven.\n\nIf Mirabelle would take their items out of the oven about 2 minutes earlier, it would improve greatly. Everything used to be perfectly baked - I don't know if they got a new oven or what, but it seems to me that over the course of more than a year, someone there would figure out how to bake their goodies to perfection. It is a bakery, after all.
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