Back in August, I posted about the perils of brunch and proclaimed breakfast the superior morning meal. I'd just had a croissant at Zaguan Bakery and thought the black coffee and newspaper culture of the breakfast crowd was infinitely more appealing than the mimosa-drenched brunch set.
The croissant I had that morning was less than perfect, though. It lacked the airy, flaky layers found in a masterfully made pastry. I wanted something a little more delicate, and I wrote that a light, airy, crusty croissant that drops shards of golden pastry with every bite would make for an excellent morning.
I recently found that masterfully made pastry at Urban Acres. They carry croissants baked at nearby Rush Patisserie, in Oak Cliff. Check out the inside of this baby ...
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It's almost as if air were an ingredient along with butter and flour. You can see the layers formed as baker, Samantha Rush, folds the pastry dough over and over again.
A croissant like this paired with jet black coffee, a paper, and an outdoor table on a warm spring morning? Brunch never stood a chance.