Looks can be deceiving. Most almond croissants barely deserve to call themselves “almond.” They are nothing more than regular croissants in disguise–their almondness (almondosity?) extends only to the few meager almond slivers resting on top, which always seem to end up on your plate, sticking as poorly to the croissant as poppyseeds do to most bagels. The Metropolitan Bakery has not only solved this problem by some feat of almond slice engineering, but has gone above and
beyond to create a croissant where it’s what’s on the inside that counts.
These croissants are topped with a generous sprinkling of powdered sugar and plenty of requisite almond slices, it’s true. Yet it’s only upon beginning to eat one that you realize the center is packed with a crumbly crushed almond mixture, both buttery & nutty, reminiscent of marzipan, but not as sickeningly sweet. To top it all off, the croissants are so rotund and substantial that the experience of biting into one is like that of biting into a hamburger. Only much, much better.
Metropolitan Bakery
4013 Walnut Street
Philadelphia, PA 19104
215-222-1492
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