I left the bustle of Petitgrain Boulangerie in Santa Monica, Calif., with a plain croissant still hot from the oven, and though I tried to let it cool, I couldn't...It felt so good to be reminded that in the competitive and often absurd era of extreme croissants, a plain one could have this effect.
The plain croissant is not, at a glance, thrilling. It doesn't have the whirling geometry of a Supreme croissant...The plain croissant wasn't made for the camera.
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