b. patisserie in San Francisco. They make amazing French pastries, including their signature kouign amann (pronounced queen ahmon). With their sweet, caramelized, flaky exterior and tender, buttery insides, I'd never had anything like it. And once you get to the middle, there's a pocket of liquid sugar that spills out. Pure magic. Imagine the best croissant/morning bun you've ever had and multiply that by 100. I'm obsessed! One day, I'll clear out an afternoon and try making my own (though the recipe looks intense!)
Have you ever had one? What's the best pastry you've ever had?
(Top photo via b. patisserie, bottom photo by Jennifer Chong)