Thanks for sharing—- that’s like a pocket guide for croissant judging, and has got to be the most disciplined and instructive top 10 list of 2018! The guidance spot on describes the croissants at Neighbor Bakehouse (which I’m more likely to eat at the Mill than in-house). Does anyone disagree with her characterization of what makes a croissant good?
I’ve got to get to Rotha. Fornee is amazing, so I await something even better. I’m surprised/confused Crispian is ranked so high—- on perhaps an off day two or three years ago, I had a rather pedestrian croissant, questioning why I even had the place bookmarked.
