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Where are the best croissants?

svL | Dec 1, 200210:55 PM

A friend of mine just came back from two weeks vacation in France. She spent a few days looking for the perfect croissant in Paris. Listening to her glowing reviews made me wonder, "what restaurant/cafe/bakery has the best croissants in San Francisco or Bay Area?"

I am talking about those buttery (but not greasy), flaky (but not dry) layers that just fall apart (and make a big crumbled mess) as you bite in. The messier, the better. It should be fairly neutral in taste. Not sweet; chocolate croissants and brioches are a different animal to me. And no powder sugar dusting, either.

Any revelations that you would care to share?

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