I had a ham and cheese croissant (and coffee, $3.75) at Ceci Cela this morning. It was heavenly, sinful, and the best ever. It probably was only a few hours old at 8:30am, anyone know how they do it? What's involved in making croissants that good. How many years to learn? I had the feeling (aside from the ham) it must have something to do with pork fat...
Also, any idea on the ham & cheese used? The cheese seemed gruyere-ish.
There were crispy little bubble eruptions all over the top that were full of flavor.
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