croissants of NYC

For those who like their croissants bien cuit. These will shatter into a million pieces as soon as you bite them. A little TOO well done for my preference, but La Cabra makes an objectively very good plain croissant, with a buttery but still fluffy interior and crisp outer shell. The ham and cheese (not pictured) though is EXCELLENT. Consistent spiral of ham throughout and good ham/cheese to croissant dough ratio

Current front-runner for best croissant I’ve had in Bushwick/Ridgewood. Flaky but not too flaky. Buttery but not too buttery. Golden but not borderline burnt. Medium-sized. This is the Goldilocks of croissants