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  • The unassuming bakery was small inside and not too exciting. Counters along one wall showcased bright and cheerful cookies, while shelves held loaves of fresh bread. Adjacent to the door were a selection of pre-sliced loaves that one could quickly pick up on their way in. Of course, I made a beeline for the case opposite the door where, in all their glory, were about 6 different kinds of croissant-like pastry. I picked out a plain croissant, one cheese and one chocolate version. Only half of the cheese croissant made it home. The exterior was flaky in a wear-a-bib-and-prepare-to-sweep-later kind of way. Inside was a subtle amount of creamy, rich cheese that was something akin to boursin, but with the bite of goat cheese. The light, airy layers were buttery, but not heavy and the whole thing was soft and just a touch chewy. Even after two days when I finally got around to the plain croissant - the chocolate was eaten for breakfast and dipped in fresh coffee - a couple of seconds in the toaster oven restored it to its crispy, yet surprisingly chewy glory. Boulangerie Seraphin may not look like much, but hell, I want to kiss the owners and show appreciation for the wonder that was their croissants.
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