it is so soft and flakey, wonderful flavours too

The best. It is as good or better than some patisseries in Paris (although not better than this little place on rue de Seine in the 6e whose name I can't remember). It is better than Jules or Rahier, and much better than patachou, bonjour brioche, or anywhere else. Unfortunately, I prefer the tarts at Rahier (those at Celestin use crushed almonds or almond paste) although the item at Celestin with puff pastry, creme patissiere, and apricots is quite simply my favourite thing to eat, period.

Best Croissants for sandwiches...

The atmosphere is friendly and comforting, because Jules makes the most delictable croissants, because his lattes kick butt, and because they're just up the street from me.

They make superb mousses, tarts, eclairs, petits fours, cakes and everything in between, but they won my heart for their soft-yet-crispy-and-flaky, buttery, buttery croissants.

They produce the best croissants outside of Paris. Why? Because the chefs are brothers FROM France!

They're like butter sculpted into croissant shapes. What's up with being closed for all of January?!??

it is the most flakey, buttery, delicious crescent-shaped thing you can eat.