When it comes to her salted caramel croissants, Pint Size Bakery (3825 Watson Road; 314-645-7142) owner Christy Augustin lays down the law.
"They come out at 10 a.m., there's only two per transaction, and when they're gone, they're gone," she says.
Just because there are rules doesn't mean that everyone follows them. These croissants are so good, Augustin has to deal with scam artists.
"We had a big family come in the other week. They were all sneaky and divided up in line so they could buy us out," she says. "It was sad, because everyone else who was waiting was out of luck. We should get a bouncer."
Yes, they are that good. Ridiculously good. It's a miracle of chemistry that Augustin is able to get something made with so much butter crisp and flaky. The highlight is the bottom, where the butter, sugar and salt pool, caramelize and create a sweet and savory brown-butterlike crust.
Forget the has-been cronut. The country's best pastry is at Pint Size.
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