"It’s hard to think of Moulin as simply a bakery. The restaurant footprint includes the snappy Bouillon, inspired by French blue collar brasseries from the late 1800s, and five Parisian-inspired cafes scattered from Costa Mesa to Dana Point. Though the crepes and croque madames are big draws, owner Laurent Vrignaud and his culinary team serve some of the best baguettes and Parisian-style pastries in Orange County. The delicately layered millefeuille and arguably the OC’s best rum baba are served at all locations, along with a simply delectable pear and almond sable tart." - Jenn Tanaka
