Corner Bakery Croissants

The bakery on the corner of campus makes croissants that are flaky enough to leave a trail of crumbs from the counter to the door. Pull 1 apart and the layers separate in a way that tells you the dough was folded correctly, which is the difference between a croissant and a crescent-shaped bread roll. Golden and slightly caramelized outside, soft and almost custard-like inside, the crust carries a strong butter flavor without being greasy. I go there most Friday mornings because the croissants come out of the oven at 7:30 and they are best within the first hour when the exterior is still audibly crisp. At $4 for a plain croissant, the price is more than a grocery store pastry but less than the specialty bakeries downtown, and the quality justifies the walk. A glass counter with the day's pastries arranged in rows, the display case is simple, and the lack of elaborate presentation lets the baked goods speak for themselves.