Crispy Croissants

The perfect croissant is flaky and crispy on the outside but light and soft on the inside. I learned this from my grandfather, who was very particular about this delicious, traditionally French breakfast staple.  He bemoaned the transformation of the croissant into an over-sized, amorphous blob with a soft, chewy exterior and a doughy interior (á la supermarket bakeries and Sara Lee).  I set out to find the perfect croissant in New York City and, while I haven’t tried them all, here are my top picks as of now:

Almondine 85 Water Street Brooklyn

 Ceci Cela 55 Spring Street Manhattan

Balthazar Bakery 80 Spring Street

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