346 Patisserie

Here’s a eulogy to a great business that gifted Henderson with over seven months of delights.
Amber and Arthur, thank you for giving us 346 Patisserie. For a long time (admittedly, most of this time being while Desyree was in transition), it was my favorite place for gelato (and ice cream and sorbet) not just in Henderson, but in the entire Las Vegas valley. You brought my flight of fancy to life as Chris’s Jasmine tea with milk (as well as several other customers with their own customer-​inspired flavors), and it was as heavenly as I could have imagined. You produced other outstanding flavors, some of my favorites being the natural hazelnut, the surprising Earl Grey sorbet, the cinnamon pecan streusel that hit all the right notes, the unique Caramelia (a special caramel chocolate), the savory yet delightful cacio e pepe, and your recent innovation that brought the chocolate flavor back to chocolate gelato. Some of those flavors of chocolate gelato 2.0 remain my favorite chocolate frozen anything to this day.
This is mostly going to be a list-​as-​a-​paragraph, but the other flavors of frozen desserts that I especially enjoyed included banana stracciatella, balsamic, lychee, Belgian ale, chai tea latte, black currant tea, ginger peach tea w/​raspberry (R.I.P. the tea gelato shop), papaya (as ice cream and as sorbet), mango (matching the vastly more expensive product of Amorino), and foie gras w/​cherry and caramel. What other shop has made even half of those flavors? I’m sure I wouldn’t be exaggerating to say that I was able to try over 100 different flavors from your kitchen. Let’s be honest: not everything hit all the time, whether the texture or flavor was lacking, but the successes were big successes. And because you invited people to sample flavors, they could generally find something that worked. What an awesome experimental gelato/​ice cream/​sorbet shop you guys were.
Remember how I never tried any baked goods for months? I got around to tasting your macarons, and their crunchy shells were consistent and tasty, with a good ratio of filling as well. I wouldn’t say that most of them stood out in terms of flavor, but they won that Las Vegas Weekly award, which you should be proud of. And I’m going to miss the black and white truffle savory macarons. Oh my goodness, they really brought my understanding of macarons and truffles to a new level.
I can get my fix of passion fruit elsewhere, but I’ll also miss your passion fruit marshmallow. I remember taking small bites over the course of days out of that huge fluffy cube and getting that hit of passion fruit each time. Remarkable.
The croissants — well, let’s be honest here. The unflavored ones weren’t so special. However, the truffle-​infused croissant was an interesting recipe that I know a lot of people loved, and the ghost pepper croissant was my favorite from my few croissant orders. It managed to hit on that spicy flavor without being too overwhelming. Given that it’s ghost pepper, you must have using it very sparingly, but my taste buds actually thank you for that. I’m going to say that the best layered butter baked good that you made was the kouign amann, which my foodie friend and I both favorably compared to the famous DKA. It was a sweet treat that we won’t soon forget.
I also got around to the Basque cake. It was as great as everyone said it was, and I’ll remain convinced that it’s the best Basque cake ever… if I never get around to trying it elsewhere. I recall eating the Basque cake that was filled a mixture of the traditional pastry cream as well as fresh raspberry, and it was also a delight to enjoy the buttery, soft dough with a bit of a crispy exterior.
Your signature chocolate chip cookie also escaped my palate until it was almost too late, but about a month ago, my friend from out of town tried it and shared half with me. It was one of the best chocolate chip cookies that I’ve ever had, and the chocolate and dough impressed me equally. I would be so happy if I could eat something like this cookie again some day.
My last wonderful memory will be the wonderful British scone that I believe you unveiled in your final month. I had the dark chocolate and pecan scone, where plenty of both of those ingredients filled a dough that was soft on the inside, crunchy on the very outside, and was good from start to finish.
While I didn’t manage to try any of your cold case pastries aside from the eclairs (the matcha was good), I’ve heard that they’ll find a good home elsewhere soon. Hopefully, the same holds for your other delights.
Thank you for all the delicious memories, Arthur and Amber. While I was heartbroken not to be able to say goodbye on your last day, I can take solace in what I was able to experience on all of the other days. Your star burned bright, and it burned out quickly. May we see it shine again someday.

I looove 346 Patisserie, and I am so lucky to have them in my backyard, essentially. Chef Arthur and Amber are absolutely darling, and their passion for French pastries and other goodies is contagious! I’m not sure if that’s such a good thing… at least for my hips. :)
I recently needed a gluten free birthday cake on short notice, and man, did they follow through! Basically gave them a list of my guy’s favorite flavors, and Chef made magic happen inside a perfectly magnificent dome cake, aka entreme (hope I spelled that right). Almond sponge cake, lemon curd, white chocolate krispies, pistachio cake, chocolate mousse, dark chocolate ganache, and finally, gold dusted Rice Krispies on top! What!
I also had some special cherry pistachio Eclairs made up. My guy was stoked. Good birthday I believe. However, I am more of a traditionalist with eclairs. I had to have a plain vanilla éclair, which I don’t think it would be surprising to find out that it was absolutely stellar!
In addition to the previous beauties mentioned, their croissants are the best in the valley, as are their macarons. The croissants have just the right amount of buttery, chewy, flaky goodness. Macarons are perfectly proportioned texture and flavor. Gelato?!? Innovative and orgasmically delicious!
Need I say more? Xoxo 346 patisserie… merci (for choosing my «backyard» to set up shop.

Very innovative gelatos and pastries. The use of mixed flavors make 346 Patisserie a unique spot in Las Vegas, and a must visit. Za’atar Croissants? Very savory. Sirah Wine Gelato? You gotta try it to believe the flavor. Sweet Corn with Black Currant, or Chocolate with Hickory BBQ Gelatos? Crazy good. So many more flavors, and changing all the time.
The full scoop I had was Balsamic Blackberry Gelato made with house-​made blackberry jam. I’d buy the jam alone it was so good.
If you want an addictive treat, then you have to make the 346 a regular stop.

My review is long over due! I can say I am obsessed with 346P! I have adored every single thing I have tried here. Beyond everything tasting amazing, we have always received the best, sweetest service.
SO! When you walk in you will notice a counter of baked goods, sorbettos, gelataos, and deserts. I implore you to stop and look at every single thing before choosing. Every item is beautiful. Their basque cakes are unique and available in ever changing flavors, their perfect buttery savory croissants flavored with black truffle or sometimes ghost chili, or the unique flavors of macarons. Every morsel has made me crave more!!!
The flavors of gelato change weekly. Their regular flavors available weekly include a chocolate of varying percentages and a tahitian vanilla bean. The sorbets are very strong in flavor and never icey. The tea flavors are stand outs!
The only dessert I’ve tried, so far, are the eclairs and they are perfect! Writing this makes me need to run over there right now…

A small group of Unilocal friends gathered at 346 Patisserie to spend some birthday time with one of our friends. We got some gelato and then arranged the chairs and tables so we could chat, laugh, and just spend some fun time.
I got two scoops of gelato – pistachio stracciatella and Jame’s banana and 5 spice. Both were very good but the pistachio was my favorite. The petit chocolate chips in the pistachio were just perfect and not overdone in number. The 5 spice gave the banana a different twist to the banana flavor.
The shop had a water dispenser at the rear of the store with cold water with lime and some rose petals to add flavor to the water. It was cool and a nice palate cleanser after the gelato.
Before heading out, I got a gâteau Basque and two black and white truffle macarons. The macarons, listed as savory on the card by them, had a flavor that was off putting to me. The Basque was excellent. They had three flavors available and I got the fig. While the Basque I’ve had before were filled more and had less cake than this one, I really enjoyed the Basque and I could see myself stopping off to get another one. The problem is they’re on the other side of town. Maybe sometime on the way back from hiking at Lake Mead when it’s cooler.

Éclair ($ 3): Matcha Green Tea and Blood Orange. Their eclairs are DELICIOUS. Great pastry that has structure, but still light. The filling is delicious. I love all the different flavors, too.
Macaron ($ 2.25): Avocado, Tarragon, Balsamic, Chocolate Salted Chip, Vanilla Raspberry, Chocolate Caramel, and Cilantro. The macarons are on point. Perfectly chewy with great fillings and the flavors are so much fun! I’ve really enjoyed the more unique flavors such as avocado, tarragon, balsamic, and cilantro. I didn’t really care for the other flavors though.
Basque ($ 5): Classic and Apricot. This was my first experience with Gâteau Basque or Basque Cake and I am obsessed. It seriously speaks to me. I love its slightly cake-​y texture with a cross of a tart (especially with the almond flavor) and I looove the almost custard-​like pastry cream. I was also fortunate to have the Classic Basque fresh out of the oven and it was heaven. They frequently mix the pastry cream with a fruit filling and although I’m not as much of a fan of that situation, the apricot was nice.
Croissant ($ 3.75): I’ve only had the Black Truffle Croissants (like 6 of them.) and that’s all I’ll ever need. Admittedly, I wish it had a little more truffle in it, but don’t we all wish there was more truffle everywhere? I just take them home and add a little Black Truffle Salt before consumption. YUUUUUMM.
Canelé ($ 3.50): Another first for me and I’m already such a big fan of French pastries (and French everything, really). The inside is supposed to be sort of custard-​y and the exterior has a caramelized crust. The French are brilliant! Haha, I love the crunchy, chewy exterior with the soft, moist interior. Really good stuff.
Gelato: I’ve tested a few flavors, but I’ve only ever ordered a scoop of the Chocolate & Mascarpone Gelato because it was just too amazing. So creamy and yummy. I love mascarpone.
Oh man, why does 346 have to be SO FAR from me?!? Sigh, it’s probably a good thing for my waist and wallet. Lately, I’ve been trying to find any reason to go to 346 when I’m anywhere near the Henderson area. It doesn’t work out often, but I’m so excited when I do get to go. Mostly for the surprise of flavors that’ll be available, but I definitely have my favorites now. Basques and Caneles are a must for me now and definitely macarons. Ooh, and eclairs. French pastries FTW!
To add to the amazingness, the owners are delightful and so passionate about their patisserie. It’s wonderful. I AM A FAN.

You had me at Tennessee Sweet Tea gelato! I’m from the South, where we drink sweet tea like water and no one outside of the lower states seems to get the taste just right. But 346 did, perfectly spot on! I stumbled in during their Southern-​themed week, which also featured oatmeal, sweet potato (great savory notes), and roasted fig flavors.
I appreciate the creativity of the house-​made flavors, and their flavor suggestions policy– if yours is picked, you get a free pint! Unfortunately, whether it was the flavors I tried or the timing, I did not find the consistency to be, well, consistent. Some were creamy, others were sticky, while another was more like a sorbet. That wouldn’t deter me from trying more of their fancy flavors, though!
I like that they also have some bakery treats available, like macarons an croissants, for those who don’t want something cold or need to take it to-​go. I tried a za’atar croissant that I really enjoyed and would come back if they made one with feta!
The space itself is fairly plain, and the menu is a bit messy– I found some items on smaller boards after placing my order that I would have been more interested in trying, and I didn’t even notice their nitrogen toppings. Service from Amber was friendly and informative, I wish I were able to be in the area more often to pop in and try featured flavors!

346 Patisserie truly is one of the hidden gems in the city!!!
I love their constant innovation for creating new flavors of gelato, croissants, and other sweet desserts!!!
Every week there is always something new to taste which is good because you don’t get comfortable on one type of dessert.
Everything in this shop is made from the scratch using fresh ingredients.
What I’ve tasted so far:
Gelato:
Passion Fruit Marscapone, Au Lait Café and Caramel with Jasmine.
Sweets:
Chocolate Mousse and Lemon Meringue.
I also recommend trying the croissants, its the best I’ve tasted off the strip!
It helps to ask them what they are working on in advance and to follow them on Facebook. That way you don’t miss out anything interesting you might love. For example, I was lucky to try the Bacon infused croissant. Yum!!!
Amber is awesome!!!
She’s super nice and excellent at providing the ultimate experience!!!
Highly recommend!

So other than pastries, I decided to try their gelatos and it was amazing! I had the madagascar vanilla bean and the oatmeal gelato.
The Madagascar Vanilla Bean gelato was melt in your mouth good! They make it fresh in the back, so you can definitely taste the difference between packaged and freshly made. It’s also served at the perfect temperature between not frozen and not melted.
The Oatmeal gelato was probably my favorite. It was hard to decide between this and the Madagascar Vanilla Bean. The Oatmeal had chunks/​flakes of real oatmeal, and naturally, oatmeal is not as sweet as vanilla. I think the Oatmeal gelato had the perfect amount of sweet to it.
I came here twice this week, so this must be one of my favorite places for gelato.

We only live a few minutes away, but for some reason, when we crave for sweets, it is after 9pm. Finally, hubby decided that he wanted to eat cake on a Saturday late afternoon so we dropped by.
The bakery has a handful of gelato to select, and a case of fancy pastries to peruse over. For $ 20, Earl and I got the following:
–a scoop mascarpone & passion fruit, and a scoop of expresso & cardamom: I chose both flavors myself. I really liked the mascarpone & passion fruit. What about pear gorgonzola? I will be back.
–Fig and pastry cream basque cake: Yummy! Not a typical pastry that we have eaten, but delicious nonetheless.
–Salted caramel and Chocolate trifle: This was to die for… Earl and I killed this within 5 minutes. Was rich but oh so good.
–Coconut Macaron: this was ok. I would skip this one next time.
We will check for different flavors on the site and when we see something we want to try, we will drive the very short distance to this patisserie.

Delicious ice cream. This is the best ice cream I’ve had in Vegas. Arguably one of the best ice creams I’ve had ever. The flavors are bold and unique. The texture of the ice cream is perfect; it’s not too creamy or rich, yet not too light either. While I tried a bunch of flavors, the rose hip was my favorite for the day.
Excellent service. The worker today let us try pretty much every flavor of ice cream. She even offered us flavors when we didn’t ask for any more.
Clean venue and easy to find. It’s right next to Cappriotti’s.
I’m coming back.

Great things are going on behind these doors…
Arthur and Amber have slowly gained a little «cult following» that grows each day with their vision of a modern day patisserie in Henderson.
A frozen dessert shop is what they like to consider themselves, partly because they serve frozen concoctions using liquid nitrogen that’s –346 degrees (hence the name) but that is not all they do. They are a combination of a patisserie, a gelateria, and a science lab all rolled into one!
Entering these doors, the daily selection of cookies, marshmallows, uncommon flavors of macarons like Avocado, Balsamic Vinegar, and Black Truffle, flavor infused croissants like Raspberry, Black Truffle, and Ghost Pepper, and the only place in town that does a pretty solid Gateaux Basque (loved the Fig-​Balsamic, Apricot, and Classic with Vanilla pastry cream) fillings that change throughout the week are definitely worth a drive.
Their gelato case is also an assortment of ever changing unconventional flavors as well where Chef Arthur experiments with spices, teas, exotic fruits, high end chocolates, and even churning speeds to turn out great flavor combinations like Chocolate-​Ghost Chili, Red Eye, Soursop and Pink Guava Sorbet, and my favorite so far, Chocolate Mascarpone Gelato. Go on to 346’s website and submit a flavor that you would like to see, and if it ever makes it in to the case, you get a pint! Chris V.‘s Jasmine Milk Tea was a success.
Do not pass up the opportunity to try any of their petit gateaux and verrines selections as well. That Honey Mousse and Wine Gelee with Honeycomb and The Blueberry Verrines were definite winners.
If you’re the typical whiner who complains about driving ALL the way to Henderson? STAY HOME… If you’re the typical penny pincher who can’t comprehend the price point to the quality of ingredients used? Maybe Albertsons, Vons, or Mickey D’s desserts will suit you better. For those that understand 346 Patisserie’s vision, and can’t wait to see what they come up with next, see you there! ALOHA!
Shaka Meter: \uuu/​\uuu/​\uuu/​\uuu/​\uu 4.5

Foie Gras w/​Cherry flavored gelato! You had me at hello.
Open for about 2 months now, how I wish I came here sooner. Apparently, flavors rotate weekly, and this so happens to be the week they bust out a foie gras dessert. Mmm. While foie might be an acquired taste, it was nice, rich, savory and still subtle enough for even non-​foie lovers to enjoy. The owner, Amber, was really cool and stated they went through a long process (and lots of Foie) to figure out a nice recipe from scratch. Thank you for this. I enjoyed a half scoop of this mixed with a half scoop of Black Sesame.
My wife and kid shared a Cookies and Milk + Chocolate and Marscapone scoop. The cool topping they added to their scoop was a toasted marshmallow, frozen with liquid nitrogen, then shattered into crumbles on top.
Amber literally blow torched a marshmallow, threw it in a bowl, poured liquid nitrogen over it and shattered it all with the cold smoke rising. It was awesome to see.
My wife also tried their macaroons and said they were very good.
Other things they are trying are flavor-​infused croissants. Right now, they are doing it only on the weekends, but they plan to do it more regularly starting in may. Again, flavors rotate weekly but include Truffle, Garlic, Ghost Pepper, Basil, Bacon, and Raspberry and they are working on more.
Soon they will be selling coffee plus more types of dessert. I’m excited to see how this business can grow in the future and will definitely come back to try the unique flavors they’ll be producing.

I was super excited when I heard that the 346 Patisserie was going to open right here in Henderson. It’s located on Stephanie just past the 215. It’s actually where the old Tamale Hut used to be.
They specialize in artisan gelato. If your willing to pay $ 11 a pint with a 2 pint minimum you can have your own custom flavor made! How cool! Plus, if you submit a flavor online and they pick it for their flavor of the month you get a free pint. 346 has so many unique flavors and they let you sample them too. They also have homemade cookies and macaroons. You can even make an ice cream sandwich or macaroon sandwich with the gelato of your choice! Talk about yummy! On this visit they had Sriracha Gelato, Earl Gray Tea Gelato and my favorite Madagascar Vanilla Bean Gelato. Not only do they have toppings, but they have toppings that they freeze in liquid nitrogen. It’s so cool seeing it in person.
The taste is great! Super creamy. The cookies were a little hard, but I think it was because they’d been in the freezer prior. It still was really yummy. I also tried an apricot and rosemary macaroon. They flavors were amazing together. I was so surprised!
346 Patisserie is a very unique spot. They have great flavors in Gelato and some amazing pastries and treats. I’m so glad they made Henderson their home. I can’t wait to go back for a macaron Ice cream sandwich.

Items Selected:
Chocolate Chip Cookie /​Croissant Gelato /​Guayaquil 64% Valrhona Chocolate Gelato/​Double Chocolate Cookie
Pistachio Éclair
Vanilla Éclair
Raspberry Croissant
Black and White Truffle Macaron
Hazelnut Macaron
Cadbury Macaron
Cherry Gateaux Basque
Already on my short-​list, with interest to drive thirty minute across town enhanced by a $ 20 giftcard from a friend for my birthday, it was just as the doors clicked open at 11:00am that I entered Henderson’s 346 Patisserie and with chairs still on the tables plus the couple’s young child sitting in a stroller behind the counter my welcome at the small bake shop could not have been more ‘mom n’ pop,’ the clean lines of modern design and gleaming baubles of sugar behind glass notwithstanding.
Found in a nondescript strip mall, but already with several ‘regulars’ that arrived as I chatted with Front of House Manager Amber Pappageorge as Chef Haynes occasionally emerged from the back to further stock the already impressive shelves, 346 Patisserie is the sort of place where modern meets tradition and while many have cited the use of liquid nitrogen and culinary sorcery in several of the menus novelties the experience I mapped instead focused on items more classic, the total $ 23.58 for eight a veritable steal compared to similar storefronts found nationwide.
Clearly a Francophile, the majority of pastries falling under the ‘laborious’ category while most other local bakeries opt for quickbreads and cupcakes, no visit to 346 should go without first sampling some of the store’s handmade gelatos and with each flavor crafted from start to finish without a premade starter or base the flavor profiles are a study in subtle purity, even the Vanilla extremely impressive while my choices of faintly sweet yet buttery ‘croissant’ and intense dark chocolate were delicious on their own but all the better when smashed between two cookies, the chocolate chip in particular amongst the very best in town.
Moving next to a trio of macarons, it was perhaps an effect of arriving so early that found both the Hazelnut and Black and White Truffle still a bit cool and, thus, somewhat gummy but again with very natural flavorings replacing the standard of sweetness it was quite a surprise that the holiday themed Cadbury proved a spot-​on riff of the eponymous chocolate egg, every aspect right down to the cream filling accounted for within a shattering cookie that makes me want to return soon in order to see if, in fact, the off-​textured others were mere anomalies.
Onward to choux, suffice it to say that the small-​ish éclairs at 346 meet the standards set by many French Patisserie and although the pastry cream inside the Vanilla iteration was rich and sumptuous the almost-​savory center of the pistachio was even more refined, the chocolate not quite ready during this visit but yet another reason to return in short order.
Rounding out the morning with Haynes two best offerings, a high bit of praise considering the rest, fans of the croissant would be well served to drive down to South Stephanie Street both soon and repeatedly given the wide variety of specials offered throughout the week, and opting for Raspberry only to find the flavor literally fused to the lamination process with a crisp shell shattering to light notes of fruit amidst buttery caverns I can hardly wait until the full line rolls out with the soon-​to-​be-​launched coffee program… though for my $ 5 I think that java would be even better off paired to the city’s only Gateaux Basque, a dense butter cake with a light layer of housemade jam at its base that substantially ups the ante on any American ‘coffee cake.‘
Still an imperfect vision given the limited beverage selection and a few macarons that simply weren’t up to snuff it can only be said that what 346 is trying to do down in Henderson is far more inspired than almost any other spot in Sin City. If this early visit is any indication I anticipate great things to come; ‘mg’ and modernism aside, this is a place that knows its way around classic French pastry, not to mention ice cream and customer service.

Being that we don’t live in Henderson, in fact we live exactly 30 miles from here, there was no way I was going to pass up checking them out while in the area. I’ve now been able to stop in here twice and have been pleasantly surprised each time.
Located on Stephanie just north of Paseo Verde, 346 Patisserie is Vegas’, err Henderson’s newest gelato/​dessert shop. This bright little shop is doing things a bit different than just about everyone else in town though. Not only do they offer a constantly rotating gelato selection, but they also rotate a pretty large variety of other treat items too. From flavored marshmallows and macarons, to cookies, croissants, tarts and even rarely seen basque cakes. What 346 does though is perfectly summed up by Shirley B. and her example of combining art and science into their treats. On that note alone, it’s worth stopping by just to see what they’re all about.
On our first visit, we walked in only about 15 minutes from closing. Even so, Amber was more than willing to talk to us and explain their concepts, all while letting us sample anything we wanted. The level of service she offers definitely matches the product. You can tell she is extremely passionate about what her and husband do. It’s also very clear that they are knowledgable about their products and have spent a lot of time developing them. With that being said, it’s also pretty neat to hear them talk about experimenting with things and even bringing them out for customers. As an example, she let us know about some new truffle infused croissants they are working on and will be offering up in the next week or so. It’s cool to hear that they are willing to do things that really aren’t done very often, and they aren’t afraid to take feedback that could easily go either way.
Now that we have been here on a couple occasions, we’ve got to try a few different things. We’ve mainly come for gelato, but that doesn’t mean their other dessert items aren’t excellent either. So far every gelato flavor we’ve tried has been extremely on point and didn’t disappoint in the slightest. A great tip first posted by Lore D. is that they’ll even do half scoops for you at no additional charge. Not only does this give you an opportunity to get more flavors without having too much, but you can do so without spending extra money. The gelato itself has a very good texture that’s both creamy and smooth making for a near perfect gelato mouthfeel. Stand outs for me have been Toasted Almond, Ghost Pepper and Jasmine Milk Tea. Each of these brought an exact flavor that you expected with each and every bite.
The toppings for the gelato is another area where 346 shines for me. Using the art and science example is perfect when you talk about their topping choices. Using liquid nitrogen, Amber takes ordinary items and turns them into something special. A toasted marshmallow turns into a delicate combination of crunchy and gooey little bites with just a hint of smokiness. Ordinary honey turns into a frozen strand that almost resembles pieces of glass, yet as it warms up just melts in your mouth. And chocolate mousse transforms into crunchy bits of chocolate flavor bursts. So far, not a single one of the toppings has let me down. Not to mention, it’s pretty fun to watch them being made.
But as I said, 346 isn’t just about gelato. Their treat selection is just as good. We’ve only tried a couple different things, but stand outs for me so far were the Salted Caramel Tart and macarons. I had both a Raspberry macaron and a Black & White Truffle macaron that were both excellent. Their ability to present the flavor without being overpowering speaks for itself. The macarons themselves are executed well and some of the better ones you can get in town if you ask me.
Price-​wise they are a little bit on the high side. With everything being made in house though, I understand why there’s a higher premium. As the old saying goes, you get what you pay for. And at 346, that’s high quality desert with a lot of passion and forward-​thinking behind it. Regardless of the distance, we’ll definitely be regulars.

Just Ok in my book.
I walked in one afternoon for a frozen treat. There weren’t any other customers in there so I had a chance to browse the cases. 3 or 4 of their gelato flavors were gone with only a few pastry options in the case next to it.
I went with a safe flavor of birthday cake. I noticed the additional toppings and one caught my eye — caramel powder. One scoop is usually more than enough. It was not the case here. It seemed to be a very very small scoop. Yes the gelato was very very creamy but I would have left off the caramel powder. The powder wasn’t a powder at all. It almost was like a caramel rice crispy. Additionally I wouldn’t have paid the extra $ 2 for the topping.
Service was ok. They did seem a little unprepared for already being open for a few hours. On the plus side, there is plenty of seating to enjoy your treat.

Found 346 while browsing Unilocal for desserts. I agree with other reviews that this is more of gelato and sorbets than a real «patisserie». The baked goods are very limited to a small selection of macarons, tarts and a couple croissants. I also agree it is a little overpriced which will keep me from coming back often (which will be good for my waist!).
Chocolate tart was $ 7, croissants $ 4.25 and our ice cream sandwich and frozen macaron came to just under $ 12. The ice cream sandwich was 2 chocolate chip cookies with Madagascar vanilla gelato. The gelato was full of vanilla beans which were very visible. The frozen raspberry macaron was a frozen vanilla center with raspberry jam between two raspberry macarons. We thought they were both very good.
346 also has complimentary water which is flavored differently each day. Today’s was fresh berries. I love that everything is homemade and baked daily but this will only be a once in a while treat for us.

The artisan gelato and sorbets here are LEGIT! Made in-​house and it’s here in Henderson. Hallelujah! They also have a small selection of pastries, tarts, and macarons but this is primarily a place to get a cold treat.
What distinguishes 346 Patisserie from other cold treat places? This place combines art and science in their frozen desserts. Toppings are frozen with liquid nitrogen to –346 F hence the name of this patisserie.
Chef Arthur is the mad scientist behind the unique and fun flavors. I’ve tasted crazy flavors like Sriracha and Honey Cardamom, heavenly chocolate 70% Ghana and Szechuan Chocolate was a cool twist too. Taste and textures are spot on. Smooth, creamy, not too cold, but doesn’t melt too fast either. It melts right away in your mouth as it should.
The latest sorbet Earl Grey is a winner. So is the vegan Beet sorbet! Yes red beets! I love beets. It’s a natural energy booster. The beet sorbet had the right amount of sweetness. Wow who knew beets in this form can be included in my pre/​post workout grub. Sorbet is practically guilty free and beets are good for you! It’s not in rotation at the moment. I made a special request for it. Special requests require a 2 pint minimum and give Chef a few days to make. Totally worth it!
Basque cake is another standout. I havent seen it any place else. You are in for a treat when you get one. I want to describe it as Spanish style cornbread? Hard to describe but it’s really good!
Amber, Chef Arthur’s wife heads up the front of the house. She is the one who welcomed me and had me try whatever gelato and sorbet I asked about. Very personable, friendly and goes out of their way for their customers. I love that about many of our local & family run businesses here.
FYI — 1. Closed on Wednesdays! 2. The menu is ever changing. Check their website or social media sites for FOTD (Flavor Of The Day)
Although the prices for some items are slightly higher for this area, it’s still doable enough to where I can come here twice a day if I need to: P
I love that there’s seating inside, couple tables and chairs, nothing fancy but great causal place to meet up with your friends and neighbors. Much welcomed addition to our Green Valley neighborhood.

346 is a great place to enjoy restaurant quality, artisan ice cream from a selection of unique and ever-​changing flavors. The location is a 30+ minute drive from my house and it took Earl Grey to inspire my first trip to try out their ice cream. I was surprised to find that it was a sorbet, so I paired it with vanilla bean to add that creamy base. They incorporate a ton of quality vanilla beans in that one, making it great on its own and even better with the citrusy iced tea flavor of the Earl Grey sorbetto. Best of all, both flavors had that soft, fresh-​churned texture that I love so much, like eating gelato straight from the machine. If it’s already hard frozen, I prefer it as an affogato. I’ve never been a sriracha fan, but their sriracha gelato was not bad, either.
The only drawback I see here is some of the prices, which approach what you would expect to pay on the Strip and not at a neighborhood place. I think the portion sizes are just right. I’ll be back, gâteau Basque.