Stopped in to pick up a few things on our way out of town on a Saturday morning. Disappointed there were no cheese croissants! Woman behind the counter said "Today I just made two chocolate croissants and two amandine." Which... wha? How do you make so few croissants? Answer: they tasted like they were from the day before. Heavy, doughy, none of the buttery flakiness you want in a croissant. The almond filling in the amandine was sort of runny stuff with flaked almonds that had developed an unpleasant texture in their damp environment. We didn't even finish the "butter" croissants, just tossed them after a few bites.
I want Patachou back!