Best Croissants in NYC, According to Eater Editors | Eater NY

"Of course the epitome of the caramelized school is Cobble Hill’s Bien Cuit, where the slogan on the sign out front reads “pastry well done” — essentially the French translation of the bakery’s name. Though the croissant looks like a wooden paperweight, there could hardly be a more carefully turned-out pastry — the pastry leaves are well-defined, the thing as symmetrical as a football — and when you nip off the end, the inside is just as perfect. They may be drier than you’d like. There are two other locations in Crown Heights and Grand Central Station." - Robert Sietsema