Best Croissant - 2006
EuroBread & Café
Let us school you on the croissant. The best ones are covered with a thin, tan crust that's hard enough so that it resonates a little if you tap it with your fingernail but thin enough to "break" when it's given a little squeeze, like the shell of a robin's egg. Inside, the bready material should be slightly moist, with enough body so that it shreds rather than breaking or balling up when it's pulled apart. It should have a scent of butter, and it should taste like a morning in Provence. All right, maybe we're getting too subjective with that last bit. We must be under the influence of EuroBread & Café, the French bakery in Coral Ridge (there's another one at 6847 Stirling Rd., Davie), where the walls are painted an earthy yellow, like Provence clay, and the croissants are always fresh. There's a buttery smell in the air, as well as the scent of baking bread. Try all of their croissants -- the chocolate croissant, with its schmeer of bittersweet chocolate inside, or the almond, which is sweet-toastier, with a sprinkling of crisp almond slices. We'll settle for the croissant plain, warm from the oven, maybe daubed with a little strawberry preserves or English marmalade.