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The croissants here leave evidence, buttery and flaky enough that you'll be picking debris off your shirt for the rest of the morning. This Harbord Street bakery has built a following around laminated pastry and long-fermented sourdough, with savory Saturday specials that rotate weekly and draw a line of regulars who planned their whole day around it.
The awards strongest first
One number, weighted & current 65
How we scoreThe dishes from the writeups
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Sicilian pistachio croissant
“The viral, twice-baked Sicilian pistachio croissant naturally steals the spotlight with creamy frangipane oozing from its butter-busting pores”
Eater -
Mortadella breakfast sandwich
“Kitchen manager Colin Butcher and chef de cuisine Joe Siu offer weekly savory Saturday specials, such as a mortadella breakfast sandwich with creamy bechamel, nutmeg dijon, pepper rings, meaty Italian sausage, and a fried egg.”
Eater -
Sourdough
“pick up a loaf or two of the sourdough, which utilizes dough fermented for 24 hours to create a compact, chewy crumb and a rustic, crusty exterior.”
Eater
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