"The true star at this French bakery on Melrose is something called a Mazou, a cross between a kouign amann and a croissant that looks like a cinnamon roll bun that went to finishing school. But the basic croissant is good, too, with glossy bands of browned dough bent into a tight, classic crescent. It looks like it could be a little burnt, but no—this croissant has great crunch, even layers, and a pillowy, moist interior. You’d be more than happy to find this on a breakfast table at an expensive hotel in Paris." - sylvio martins, garrett snyder, brant cox
La Chouquette
