‘The croissant section alone is nine pages’

I wish I’d taken a picture of the croissants I bought this week. I wish I’d taken a picture of how they smelled. I wish the technology were available for one to take a picture of a smell. I apologize to those next to me on the Metro. I wish I could have taken a picture of your smiling, smelling faces.

But while I have no photos, I’m here to tell you they smelled and looked and tasted delicious. Friends, knowing my love of croissants, have told me how well Leonora Bakery in Clarendon makes them. I can now confirm they’re some of the best I’ve ever had. Flaky and sturdy mix perfectly.

This week in the L.A. Times, there’s a book review, “Bouchon Bakery, fighting the fear of croissants.” The book turns out to be an indulgently explanatory Thomas Keller baking guide, not the pro-croissant treatise America needs to feel comfortable eating them beyond special occasions. But this disappointment only shows how such a book still needs writing.

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