Some bts action, nice tour of the products
Don’t know this channel, but “softness” isn’t my top feature to look for in a great croissant… #SearchingForShatter#TokyoBoulangeries
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I think the almond / almond & chocolate croissant are the croissants to get at Lou’s
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Agree but for one exception: if the croissant is being used in a sandwich. A shattery croissant in that situation is actually kind of annoying (IMHO) and distracts from the filling. I only mention this b/c partner and I were happy to get soft-ish croissants from Amandine this past weekend for our chicken salad sandwiches. 
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Have you tried Artelice Pattisserie? Their’s are not soft at all.
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Happy 1-year anniversary of joining FTC, by the way! I just celebrated my 7th year here.
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haha I guess you have. Wayfarer down in SD is another spot with a lovely shatter on their croissants if you’re ever down there.
Thanks! Happy I found this place.
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For Los Angeles, this is my one love 
SUI Croissants
For San Diego… I used to lived there after moving away from SF. Croissants at Izola is my ideal type (after testing everything we have in that lovely town). The key is they use my favorite pastry butter*
IZOLA
(619) 289-8358
**Izola got a lot more famous these days and often sold out. Order online for pickup and enjoy the fresh baked one there with live music on the weekend. If you are looking for a dinner spot around, Callie restaurant is a block away with free parking and is my favorite spot in SD.
*Isigny Sainte-Mère butter - Beurre D’Isigny AOP: Our Pastrymaking Butters - Isigny Sainte-Mère
Beurre D’Isigny AOP is a butter pastry sheet made of unsalted cow’s milk in Isigny, France. It is made by churning some of Isigny’s best creams. These are creams which acquire all their flavor notes and organoleptic qualities during a vital stage in the production process: the traditional slow maturation period. The 1 kg butter sheet is especially adapted for pastry chefs who want to add a unique and exclusive touch to their croissants. It is just the right shape and ready to use. Its extreme malleability allows it to be rolled, folded, and turned for the perfect result. This product will help you obtain a croissant with a light and airy texture, as well as a subtle and inimitable scent and flavor of fresh butter. This smooth butter’s origin is protected by the AOC (Appellation d’Origine Controlee). One pastry sheet, 2.2 lb/1 kg.
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Everyone has different ideas about success and happiness. Low-key biking around Paris, nerding on croissants for science could be an idea. I like this guy. Maybe it’s time for the next move 
Anyways, I enjoyed this short tonight 
*proofing a single croissant for breakfast tomorrow 
Warm & crispy bites will be perfect for the rain 
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My daughter picked up two croissants from Laduree bevery hills.
Unexpectedly plain and pistachio were excellent, some of the best I tried in LA.
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They have an excellent palmier, it was unexpectedly the tastiest palmier I can recall. The sugar was slightly scorched which gave it a pleasant toasty sugar butter flavor.
No Laduree/Chaumont bang bang??? 
Did not cross my mind ugh. Next time!
has anyone tried this:
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It is not quite clear to me from the article: do we get the croissant at the chocolate factory or at Seed Bakery???
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from CAR- the chocolate factory.
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Just stopped right now. As I entered, someone exiting said, “Hope you’re not looking for chocolate.” The place was swamped, and they had NOTHING. Even the cardboard display boxes were totally empty. Holy cow.
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wow, the Eater influence in this case is impressive.
Had you ever been b/f the Eater article? Has it always been this busy?