After having eaten a fair number of chocolate croissants, I consider myself to be somewhat knowledgeable when it comes to the basic croissant's evil, delicious twin.
So I feel confident when I say this: La Brea Bakery (which is supposedly one of the best in L.A.) does not make a good chocolate croissant. I cut the roof of my mouth on their chocolate croissant. My mouth hurts now. I can barely drink coffee, God help me. I'll never make it to lunch without a tiny, secret nap.
La Brea should take lessons on chocolate croissant making from THE BEST chocolate croissant makers I have EVER had the extreme guilty pleasure of experiencing:
Hot and Crusty.
It's at 71st and Lex and the chocolate croissants are not fluffed up and then hardened (which makes for a great appearance, but poor texture). They are kind of flat. But when you bite them, the room starts spinning -- buttery goodness fills your very soul, and then, just when you thought you'd be able to continue standing, you take another bite and Lo! You must sit, for the center has a chocolate filling
the likes of which no man has ever tasted. Melty, buttery, flaky, delicious! You get the idea that elves have toiled over the delicate layers of the pastry, while fairies created the chocolate under the supervision of Willy Wonka. Battles have been fought and won over croissants this good.La Brea Bakery, eat your heart out.
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