From the Bijoux de Beurre Echire pop up cart the day before. Excellent after a brief reheat in the apartment oven. Tasted more or less like a pain au chocolat.

BRIEF: “44% Callebaut Dark Chocolate Sticks.” SOOT’S TAKE: Got this to go after lunch in the same area and reheated it in the oven the next day. Such a 180 from my most recent experience at the Penang patisserie.

“Valrhona dark chocolate bâtons” are why this is so good, in addition to being flaky AF.

Part of their Merdeka Pastry lineup. Hard to go wrong with a decent baton and hazelnut praline encased by shatteringly crisp, flaky, buttery pastry. I had this to go but had it 2 days later after a brief re-crisping in the oven.

BRIEF: “A croissant rolled w/ chocolate sticks.” SOOT’S TAKE: A well-made one at that.

BRIEF: This Pain au Chocolat was made with so much love, you have to love it. Be careful, it's addictive! SOOT’S TAKE: Yum, and what’s not to love when it’s complimentary too? 😋 Merci, patient lady at the Kayser counter!

They’d sold out of most of their stuff by the time I walked in. This was the last of their chocolate croissants.

Again, a case of really good pastry but not really the best choice of chocolate.

Got this to go and and toasted it the next morning. A well-made croissant, never mind the chocolate.

Post lunch snackie.

By the time I got here, 7 hours had passed since opening and there were only 3 types of pastries left. I settled for their pain au chocolat with charcoal-blackened pastry and was generally underwhelmed despite their generous use of 2 large chocolate batons. The lady behind the counter echoed my thoughts when she suggested I come earlier next time.

I was given 2 this AM because they were baked smaller than usual. I wonder if their chocolate : pastry ratio was different than usual as well because I thought there needed to be 100% more chocolate in these. 😐

Laminated pastry may not be their strongest suit but it is just one croissant I’ve had from this establishment that certainly excels at donut making.