Lately I've been lamenting the poor quality of plain, butter croissants - including those from supposedly high-quality bakeries. Too often they are like big, squishy hamburger buns that happen to have crescent shapes.
In my opinion a great croissant should be very flaky and crisp on the outside, with distinct, airy layers - not a mass of bread - and the layers should have a nice "tooth bite" to them (for lack of a better term). But this seems nearly impossible to find in the Washington area. So far I consider Marvelous Market's the best. Amernick's also had good ones - but is now closed. Anyone know of a great, hidden croissant purveyor?