City Bakery – New York, NY – Pretzel
Way before the cronut ever stepped onto the scene, there was this baby (pictured). The original croissant hybrid. Only instead of going sweet, they went savory. And I have to say they “nailed it!” (Read with a high-pitched lilt). The saltiness interacts with the butteriness in a way not unlike sea salt does with chocolate or caramel- and in that alchemy of decadence, all ships rise.
La Tulipe – Mount Kisco, NY – Almond
While all of their croissants are excellent, the Almond reigns supreme. Get there right at 7:30am (Monday-Saturday) or 8:00am on Sundays just as they come out of the oven, and then race home to eat it while they’re still warm- the almond paste still liquefied. The dusted confectioners sugar still settling. It’s like eating a warm hug from a hundred puppies.
Petrossian New York, NY – Plain
The buttery/flakey quotient of this plain and simple croissant simply can’t be beat. Like an explosion of pop rocks in your mouth, the flakes will seek out your taste buds like guided missiles, swooning every last one of them. Also, one other thing that is truly impressive about these croissants versus the others is that they are the only ones that travel well. The others won’t last more than hour or two before their magnificence starts to wane. These are more like the Energizer Bunny.