I don't mean to be a snob, but I think the responses to this post may perhaps be limited to those who have actually been to France and know what a REAL croissant tastes and feels like...I'm talking real butter, I'm talking fresh and not from some plant out in Jersey (no chains like Au Bon Pain, Dean & Deluca...). And "shatter effect" is crucial (if you've had a real one, you know what I mean).
I have already sampled the croissants at Balthazar and was surprisingly disappointed--squishy and even a little tough. Ce-Ci Ce-La was better, though they don't seem very consistent. I've even gone first thing in the morning for what I thought would be the freshest offering.