Market Square croissants and kouign amann - hit Trader Joe’s for even better pastries…
A few years ago, Market Square Bakery used to have a young man who hand rolled croissants. They were incredibly ethereal, and would have been extraordinary even in Paris. He left (and I’ve always regretted not getting his name so I could follow him.) Then they got a sheeter and a strong woman who made croissants that were heavy lumps of dough. She’s been gone for quite a while.
I haven’t been back since I tried the croissants and kouign amann, and asked the supervisor behind the counter who was making them now. She told me they found a ‘really good factory’ that shipped them frozen product.
Even my old pastry teacher, who made croissants Julia Child ravedabout, sold his croissants frozen to be baked off daily. But then he used butter and skill. I can hit Trader Joe’s frozen aisle and get product as good as, or better, than Market Square - meh at best!
I also used to make cider doughnuts at Ingaldsby’s, the local farmstand: big bag of doughnut mix, gallon of cheap cider - which is why I stick to Union Square (real doughnuts made from real ingredients) Donuts now. And Breadboard Bakery at Cutty’s on weekends, for hand-rolled buttery croissants!