We stopped by the Bread bakery out in the Tannery this morning. In the interest of research, I had to try the croissants. Good rise, nice caramelized crust that shatters into little crispy buttery shards. Pulling it apart, you get the strands of dough that show good flour and kneading. Great yeast smell/taste, and buttery, without being so greasy that it's like eating a roll soaked in melted butter.
Great balance of rise, gluten, butter, baking - that shows a master baker at work.
I bought one croissant, gobbled half (my husband made me share) and ran back to the bakery to buy more, and to shake Bill the baker's hand!
When you live about 45 min north of Boston, and great pastry doesn't travel well, a croissant in the neighborhhod is a GOOD thing.