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Step aside, muffins, coffee cake, and scones.
The best breakfast pastry in the world is, without a doubt, the chocolate croissant. At least, thatâs my opinion, as well as
PoMo managing editor Margaret Seilerâs. We both discovered our shared fondness for chocolate-stuffed laminated dough after also realizing we share the same birthday. (Shoutout to all the Capricorns!)Â
So one rainy Thursday,
we gathered together a whole crew of chocolate croissant taste testers on a porch: me, Margaret, deputy editor Fiona McCann, and arts director Mike Novak (who also took some glamour shots of the croissants). What we looked for: even layers of flaky dough, neither too dense or bready nor too airy; a good ratio of chocolate to pastry, as well as the quality of the chocolate; a buttery-tasting dough that nails the sweet-salty balance; and layers that crackled and flaked upon biting into them.