Sinanation

I have been tasting croissants, which were originally invented in Austria as the pastry called the kipfel, all over Manhattan. In my opinion it takes a good mathematical formula to reach the perfect croissant. Ingredients should be just enough to make them crispy outside and full and soft inside. Make sure you eat them the day you bought them. Experience tells me a croissant is never good the next day. Here are my best croissant spots in Manthattan:

Whole Foods

The City Bakery (on 18th street between 5th and 6th)

This entry was posted on Friday, September 18th, 2009 at 09:18 and is filed under EAT & DRINK, Eating at Home, New York City. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.