PATISSERIE by Sheila Anne — Restaurant in Jenks

Service and Atmosphere:

The atmosphere exudes playful elegance, with bold striped awnings casting a Parisian flair against soft teal walls. Brass-framed shelving and curated artisan goods evoke a refined boutique charm. Service was warm and attentive, led by two knowledgeable and welcoming individuals who created a genuinely enjoyable experience. I also had the opportunity to meet Kate, the bread baker, whose energy, enthusiasm, and clear passion for her craft were a standout part of the visit.

French Baguette

The baguette features a beautifully composed interior and a traditional French flavor profile, complete with a slight tang on the finish. The shaping leans rustic, giving it a hand-formed charm. The primary critique lies in the crust. The exterior lacks the crisp texture expected of a classic baguette. This may stem from insufficient moisture during baking. Still, it’s a respectable loaf and a promising start.

Red wine loaf with soaked raisins and pistachios.

This bread is simply tremendous. Each bite opens with deep, fermented notes of red wine, followed by a rich, bready warmth laced with bursts of sweet raisin and a nutty pistachio finish. It’s complex, layered, dense and beautifully balanced—a true pièce de résistance. This loaf stands out not just in Tulsa, but across Oklahoma. It’s easily one of the most remarkable breads I’ve tasted in the state. Again, the only critique is that there is not much contrast between the interior and exterior.

Rose Entremet

Visually, the rose entremet is inviting, its molded shape drawing the eye with a sense of charm. Texturally, it lacks refinement: the mousse is overly soft, almost airy to the point of collapse, and without the support of a chocolate shell or defined interior layers, the piece feels unfinished. The passion fruit center offers a bright, tangy contrast, but the flavor clashes with the visual cue. In modern pastry, while not a strict rule, the form often gestures toward flavor—rose, lychee, or berry would more intuitively match a rose mold. Here, visual storytelling and taste are at odds, resulting in a visually alluring but conceptually muddled dessert.

Chocolate Mousse Cake with raspberry and fresh fruit

An absolutely gorgeous pastry, this dessert delivers a light, ethereal mousse that melts effortlessly on the palate. Each bite begins with rich notes of dark chocolate ganache, transitions into a creamy, decadent milk chocolate center, and finishes with subtle hints of cake and raspberry. It’s beautifully balanced—elegant, indulgent, and composed with restraint.

Chocolate Cake

The cake is bland, offering little depth or richness in its chocolate flavor. The frosting resembles over whipped whipped cream—airy but dry, with a chalky texture that crumbles rather than spreads.

Croissant

The croissant shows good lamination and a standard flavor profile, but lacks the deep, rich butteriness that defines a high-quality croissant. A slightly sweet glaze tops the pastry, adding a touch of interest. An average croissant.

Pan au Chocolate w/almonds

The pastry features an average amount of a medium-grade chocolate. While technically sound, it lacks the richness and sharpness found in higher-end versions. Overall, it's an average pain au chocolat. An average croissant.

Cherry Turnover

The puff pastry lacks character, its flavor leaning more toward neutral oil than the deep butteriness expected from a well-executed puff. The cherry filling is tangy and approachable, but its texture and sweetness recall mass-produced turnovers—predictable, safe, and ultimately...

Do NOT come to Patisserie unless you want to experience the best french bakery in the entire Tulsa area. NO plane ticket needed, this hidden gem is right in Jenks, a must-visit if you prefer the "finer things" of life.

Here was my experience:

Just pulling up to this cute corner shop, I could tell this find was different. From the artwork to the street-side cafe style seating, everything flaunted FRENCH.

I pulled the door open by the bakers rolling pin handle and walk in, immediately greeted. First by the bells on the door and then with a cheerful hello from inside.

A young woman with a pressed clean white bakers jacket and floppy white hat smiled from behind the counter, already drawing my attention to the eager sweets on display.

I strode past the tempting variety of authentic French confectionaries to order, but the delightful aroma of freshly baked goods I couldn't ignore. After expressing how much I enjoyed the atmosphere to the lady, she only took a few moments to serve my espresso and classic croissant.

I always order the basics first. Although the other options were mouthwatering, I prefer to evaluate the simple croissant. If a bakery nails it, I know I'll be back for the rest. If not, they are unlikely to get much else correct. This is the most important staple in my mind for a French bakery.

I smiled and thanked the young woman and started to exit when I turned and saw another woman. I knew immediately she was the owner, Sheila Anne. We exchanged a few words before I left, I had to tell her how enjoyable her bakery was.

Since my coming appointment wasn't until the end of the hour, I went to the park across the street to enjoy my pastry.

One bite, and my eyes closed involuntarily as I was transported back to culinary school, spending weeks rolling croissant dough, and this tasted like the best of my head chefs work.

Her croissant was golden brown and crunched so beautifully with each bite, the center crumb so perfectly airy, it just melted on my tongue. Buttery, light, sweet. It was over too soon.

Thank you Sheila for sharing your craft. We're lucky to have you in Oklahoma....

I am 99.98% sure I just got served a piece of quiche made from store bought crust and Im not even for sure if its name brand crust. Loved the croissants and the Pain au chocolat tasted fine. They heated nicely. Excepted an experience from the whip cream but it had no taste and a weird texture, the chocolate pudding tasted like my mothers but did not like the separation and lumps. We had asked for the slice of pie anyway. The little almond bar so cute looking, not for sure about that one. Glaze is so simple not sure what happened. I don’t know what that quality of bacon in the quiche is but not doing that again, there is no seasoning and Im guessing the creaminess of the egg is deliberate so even though its not my cup of tea for the softness It could be a thing somewhere. It was the smallest slice of quiche I think I have ever had in 5 years of quiche. Its hard owning a company that is dealing with price fluctuations constantly from ingredients to utility costs and staffing. There wasn't much of a selection compared to pictures online. I didn’t notice in the store but they missed three requests. Oh yeah the scone was yummy. We will come back in a few weeks and try again for sure. Look forward to purchasing again when the seating is done so we can have a coffee and dessert on site. Next time we will do one of everything :) staff was friendly. I would send business her...