A butter croissant made with cultured Strauss Creamery butter and flour from Central Milling. The lamination is done by hand over two days; the exterior is deep brown and audibly shattery; the interior is layered and buttery. Fournee's croissant is consistently cited as the best in the East Bay and competes with anything in San Francisco. Available from 07:00 Tuesday through Sunday until sold out.
Where to eat it: 1 restaurant across 1 city.
French bakery on College Ave. Croissants from Strauss butter. Seasonal tarts, quiche and pain au chocolat. The line forms before the doors open on weekends.
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