The classic croissant is buttery and flaky, its insides satisfyingly chewy. They’re also available as a breakfast sandwich with bacon or sausage, fried egg, and yellow American cheese.
Pain Au Chocolat
Butter croissant dough with a heart of dark chocolate chips.
Croissants Aux Fruits
Every morning André and Amanda stock the case with a selection ranging from cherry to apple, peach, blueberry cheese, strawberry, and so forth. The fruit filling spills out and caramelizes as they bake, transforming the edge of the pastry into sweet, buttery taffy.
Croissants Aux Amandes
Not-too-sweet almond filling prevents the powdered sugar dusting on these messy treats from being overly cloying. Artisan Boulanger also makes a chocolate-almond version.
Croissants Aux Pistaches
Keep an eye out for these subtle green pastries, or a golden brown version made with hazlenut paste.
A hand-held answer to the Tarte Tatin, this palm-sized pastry features caramelized apples over a layer of raspberry jam.
Pain Aux Raisins
The burnished tops of these classic rolls hide soft raisins in vanilla pastry cream between their layers.
Artisan Boulanger Patissier’s answer to the cronut, this one is a stack of fried croissant layers held together with vanilla bean-flecked pastry cream.
Chaussons Aux Pommes
With a name that translates to “apple slipper” these little apple turnovers make an easy handheld breakfast.
While this one is single-serving, Artisan Boulanger also makes larger versions of their mousse cakes suitable for larger gatherings.
Charlotte Aux Fruits
Charlotte, a classic French confection, is basically cake filled with praline studded pastry cream, and artfully topped with fruit.
Raspberry Mousse Cake
Amanda Eap, one of the bakery’s owners, also makes a version of this mousse cake with mango.
Trio Mousse Cake
Three layers of chocolate mousse make for an elegant dessert.