A good croissant is a labor of love, requiring hours of rolling, folding, and chilling. The result, if done correctly, is a flaky, airy pastry with 164 layers of dough and butter in every bite.
I sit at a high top, granite table at the Petite Marie-Bette Cafe and Bakery in Charlottesville, Virginia, enjoying their handiwork: the perfectly executed croissant: crusty on the outside, soft and buttery in the middle. Paired with a creamy latte and the paper, I could stay all day.