Bakery Lorraine is in the sea of awesome places at the Pearl but most definitely stands apart. I haven’t had a croissant like this in many many years.
I don’t even care how much fat is in it, I nearly ate three. Making pastry dough can be tedious and most places don’t go through the effort of making it from scratch. They do here and we the people get the benefit of each slender layer of butter stacked between dough and baked until golden brown. Texture is very well rounded, tender but strong.
I brought two home and if my husband doesn’t come home soon, they may be gone.
They source their ingredients from local farmers who you can meet on their website and the salty ham and creamy eggs we’re a great bed for the confit garlic cream cheese. Swoon.
I added my usual sipping chocolate because I can’t say no even when it’s 80 degrees here. It’s not mild but the darkness depends on the day and the person preparing it. I always find it a perfect compliment to (big surprise) a croissant to spend your morning leisurely reading a newspaper by the window. No joke, this place is one of the best in the country.