"At Sub Rosa Bakery, sibling owners Evin and Evrim Dogu use their double-decker masonry oven to bake croissants. The bakery makes its own dough and ricotta for their pear and caramel croissant, creatively referred to as a 'pear-a-mel' croissant. The process involves shaping croissant dough into diamonds, adding ricotta cheese with honey, salt, and orange zest, and topping it with a caramelized pear before baking it in a wood-fired oven. The final product is a pastry glazed with caramel and pear sauce." - Avery Dalal
