Bonjour Bakery

It’s close to impossible to find a great croissant these days, and not just in Las Vegas. Most of the ones you eat in Paris taste like cardboard, and the ones at Starbucks are beneath contempt. And that’s why the croissants at this modest bakery café come as a major surprise. They’re buttery, flaky and perfectly cast, made with real butter and high-grade pastry flour. Its cousin, the custard-filled croissant dotted with slivers of almond and a slurry of powdered sugar, might be even better.

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