"Claude Le Brenne, from Brittany, started his patisserie in 1982, replaced decades later by his assistant, Pablo Valdez, when Claude retired to France. This croissant has long been considered one of the city’s most authentic, elegant in its simplicity. It’s a little smaller than average, a little denser, plain-tasting with a slightly sweet aftertaste — it really doesn’t need butter or jam. These croissants rate second best among the three best in the ciyt. $3.25." - Robert Sietsema, Eater Staff