"Chef Haris Car spent 10 months testing and refining the recipe to create his pain au chocolat and, arguably, LA’s ultimate chocolate croissant. Each ingredient in the croissant is specially chosen, from the high-gluten Central Milling flour to the Normandy butter and the 60-percent dark milk chocolate from Nicaragua. CAR’s best seller is served warm and has the perfect dough-to-chocolate ratio." - Rebecca Roland
Wonho Frank Lee
