Based on 440 reviews
Laminated Breton pastry with caramelized sugar baked into the outer layers — glassy crackle on top, butter-soaked tender layers underneath.
All-butter croissant with the honeycomb structure that separates a good bakery from a great one — crisp shell, hollow interior.
Croissant dough rolled with cinnamon sugar and citrus zest, baked in a muffin tin until the edges crackle into amber lace.
