
Based on 1,008 reviews
Croissant dough rolled with cinnamon-sugar and orange zest, baked in a muffin tin so the edges caramelize crisp — sells out by mid-morning
Long-fermented French-style baguette with a crackly crust and open crumb — one of the most consistent in Boston
Day-two croissants soaked in almond syrup, filled with frangipane, and re-baked with sliced almonds on top