Fournee Bakery Croissant au Beurre in Berkeley

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.

The editor-picked rooms for Fournee Bakery Croissant au Beurre in Berkeley are still in research. Meanwhile, see the Berkeley signature-dishes index or the Berkeley food guide.