The past decade has seen a croissant renaissance as clever bakers put a unique spin on the pastry. You just have to try ...

“Four basic ingredients, it’s really that simple,” says owner Cixiu Gao. She quietly opened her brick-and-mortar at 500A ...

giant Pain au Chocolat which costs £28 and is described as being 'composed of a croissant dough and plenty of chocolate bars.' ...

He mills hard red wheat and kamut berries for his croissants, then laminates the dough with good French butter you can smell and taste. The croissants have golden, cracked shells that fracture ...

A good freshly-baked croissant should be flaky and crisp on the outside, and tender and moist inside with all the dough aerated and evenly baked. There should be no layers of unbaked dough ...

What if, instead of slapping them together and hoping for the best, we thought of them a bit more like croissants ... little pockets of fat in the dough that melt during baking, leaving behind ...