"If you want a croissant from Des Gâteaux et du Pain, get there when they open at 10am—the early wakeup is worth it to avoid crushing disappointment since they invariably sell out. There’s no greasiness here. Instead, the well-done exterior is satisfyingly crunchy, and the yeasty interior reminds us more of brioche than your typical croissant. Save the crispy end for last—caramelization makes it the best bite. The spacious bakery’s picture-ready pâtisseries, arranged like jewels in the pastry case will also grab your attention but zero in on the seasonal chausson with the slightly sweet Provençal almond filling paired with Picardy rhubarb or lemon curd." - emily monaco
