Can any croissant the Bay Area has to offer come close to anything in Paris? My favs are those carmelized "almondine" croissants in Paris... so heavy and dense, with the edges and bottoms carmelized, filled with sweet almond paste, inside those flakey and crusty and buttery crosissants... ahhh... any you have had come close? Regular, chocolate, almond, etc. are fine! Im just lookign for those crisp/flakey shells, with light, soft airy interiors, and a delicate crumbly texture. C'est possible ici, non?