What began with the cronut was a flurry of hybridizations in the world of pastries. Here, at German Bread Bakery, their pastry hybrid involves a pretzel and a croissant. This is the marrying of something so iconically French and German. Oui and Ja!
It's no surprise that the pretzel croissants here are heavier on the pretzel DNA than croissant. There are other bakeries which make their combos heavier on the croissant and those tend to be much too buttery. The pretzel croissants here are perfectly balanced. The croissant aspect lends flakiness to a dense pretzel bread, and there is also a nice touch of saltiness and bitterness from the pretzel side.
If looking for something a bit more nutritious, the generous toppings of seeds and grains on the pretzel croissant, help make this twisted pastry, a heartier, and more substantial breakfast item.
There are many other traditional goodies available here, like streusel and such, but I always stop in for the pretzel related items.